Wednesday, October 05, 2011

PEACH, peach & MORE peach Pie!

My all-time favorite pie is Peach. It's weird because Peach isn't even my favorite fruit, but in a pie-form, there's no stopping me. Maybe it's the mix of spices with such a flavorful fruit? Whatever it may be, for Pie Week, I just HAD to make a Peach Pie :)

For this Pie I used a Peach CRUMBLE Recipe, and it was nothing short of spectacular. I was really concerned about attempting to make something I've always felt so fond of, mostly because if I ruined it somehow, I may never enjoy it as much again - and that wasn't something I was easily willing to risk. So after hours of searching for THE perfect recipe, I found a CRUMBLE recipe on Betty Crocker, and knew (as I always know) that I was safe in her hands. She's Betty afterall! :)

Peach Crumble Pie
4 cups quartered peeled peaches  
(8 to 10 medium OR you can use 2 bags of frozen peaches if it's not the season) 
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
2 tablespoons whipping cream 
1 egg

1/2 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine, softened

Putting the Pie Crust down: place in pie plate. Place the pie crust into the pie pan, pressing firmly against bottom and sides. Be careful not to tear the crust when pushing into sides. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under; press edge with tines of fork.

Once you have your pie crust in the pan, you should bake it for 5-7 minutes in the oven at 350 degrees so it gets a little brown before filling with the peaches.
After getting out of the oven, pour the peaches into the pie crust (don't you LOVE how much peaches this recipe calls for!) I even added a little extra just to make it all the more PEACHY :)
Mix sugar and 1/2 teaspoon of nutmeg in bowl, and sprinkle mixture over peaches
In another bowl, beat the whipping cream and the egg with a fork or whisk until completely blended. Pour liquid mixture over the peaches (on top of the sugar mixture)
Should look something like this :) YUM!
Now - for the TOPPING Mixture! Mix all of the ingredients for the Topping (listed at top)
Once they topping is mixed together, you are going to sprinkle this mixture completely over pie filling. (The Topping mixture will be crumbly from the butter, that's okay. To help the butter mix better you can cut it into pieces before adding to the mixture)
Your pie should look like this. Now, in order to avoid burning your crust: Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.

And There you have a yummy, warm & EXTRA PEACHY Peach Crumble Pie!

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