How to Bake a Peach Crisp Pie

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Your family will request this recipe time and time again. It is a great summer pie treat , but any time of year you have access to fresh peaches so much the better. My family requests this dessert throughout the year, however finding fresh peaches in the grocery store can be a challenge. If you don’t have access to fresh peaches  you can certainly use canned peaches that are drained, however they will break down more readily in the pie and you may have to play around with the cooking time. You can certainly substitute the peaches in this recipe with apples as well. Try adding different ingredients as well.
This recipe makes  around 8 servings

    6 to 7  cups peaches sliced peeled                                   
    1  1/4 cup sugar                                                    
    3 tablespoons tapioca quick-cooking type                            
    1 tablespoon lemon juice                                       
    1 cup brown sugar packed    light brown sugar preferred                                 
    1/3 cup flour                                                  
    1 1/2 teaspoons cinnamon ground                                
    3/4 teaspoon ginger ground                                     
    1 teaspoon nutmeg ground                                     
    1/3 cup butter cold or margarine, cut in pieces                
    3/4 cup oats old-fashioned                                     
    1 cup pecan chopped                                        
    1 frozen pie crust , chilled                            

In a large bowl, toss peaches with sugar, tapioca, and lemon juice. Let stand 20 minutes or until sugar is dissolved.

Place oven rack in lowest position and preheat oven to 400°.

In a medium bowl, combine brown sugar, flour, cinnamon, ginger, and nutmeg. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in oats and walnuts. Place peaches with juice in pastry shell. Cover evenly with crumb topping. Cover edge of pastry shell with strips of foil to prevent excess browning.

Bake 20 minutes. Remove foil. Bake 20 to 25 minutes until filling is bubbly and crust is golden brown. Cool on a wire rack.


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