Ingredients for Peach Crumb Pie
- 1 (9 inch) unbaked pie crust
- 6 cups peeled, pitted and sliced fresh peaches
- 1 ¼ cups packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter
- 1 tablespoon lemon juice
- 2 tablespoons cold water
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How to Make Peach Crumb Pie
- Preheat oven to 375°F (190°C).
- Remove pie crust from freezer and let sit at room temperature for 15 minutes to soften slightly.
- **Prepare the filling:** In a medium bowl, combine 6 cups peeled and sliced fresh peaches, ¾ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract. Toss gently to coat.
- Set the filling aside.
- **Prepare the topping:** In a separate medium bowl, combine 1 ½ cups rolled oats, ½ cup all-purpose flour, ½ cup packed light brown sugar, and ¼ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 tablespoon lemon juice and 2 tablespoons cold water until just combined.
- Pour the peach filling into the pie crust.
- Sprinkle the crumble topping evenly over the filling.
- Bake for 40 minutes.
- Loosely tent the pie with aluminum foil to prevent over-browning.
- Continue baking for another 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
113g
Fat
9g
Carbs
13g
