Yield: 1 9 inch pie
Juicy Peach Crumb Pie
Ingredients
- 1 layer Pie Crust
For Filling:
- 10 large peaches, peeled and sliced
- 3/4 cup brown sugar
- juice of 1 lemon
- 2 tablespoons instant tapioca
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For Topping:
- 1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
- ¾ cup brown sugar
- ¾ cup old-fashioned whole-rolled oats (not quick cook or instant)
- ¾ cup all-purpose flour
- pinch of cinnamon
- pinch of salt
Instructions
- In a large bowl toss the peaches together with the rest of the filling ingredients.
- In a medium sized bowl combine the topping ingredients, using a fork to stir until well-mixed and crumbly.
- Roll out the pie dough and gently drape over a 9 inch pie dish, trimming and crimping the edges if you'd like.
- Pour the peaches/filling in and sprinkle the crumble on top.
- Pop whole pie in the fridge to chill while you preheat your oven to 425F.
- Reduce to 400F and place pie directly on a cookie sheet (for juicy drips,) and bake for 30 minutes. If the topping is starting to get too brown, drape a piece of foil on top and bake for another 20-30 minutes or until filling is bubbly and the crust is golden.
- Cool thoroughly before eating.