I am a pretty good cook and a pretty good baker but I would not consider myself a very good pie maker but I did volunteer to make a pie for a luncheon and this was the result. It looks pretty good and it smelled even better but, once again, I don’t know how it really turned out or how it tasted since I made it for someone else. Hopefully it was ok! The recipe comes from “Love Grows Wild” and was surprisingly easy to make.
1 refrigerated or frozen pie crust (or homemade if you’re daring or an experienced pie maker, I used frozen)
2/3 cup sugar + 2 tablespoons
1/3 cup flour
1/4 teaspoon cinnamon
6 cups peaches, peeled and sliced which is around 6 – 8 fresh peaches if they are in season or you can use frozen if not just make sure to thaw them completely and drain any juice before using
1 teaspoon lemon juice
1 cup flour
1/4 teaspoon salt
1/2 cup brown sugar
1 stick cold unsalted butter, cut into cubes
1/4 cup almonds
1 For the pie: Place peach slices in a bowl and sprinkle with 2 tablespoons sugar. Gently stir until peaches are coated with sugar and let sit for 10 – 15 minutes. While waiting on peaches, make crumble topping.
2 For the crumble: Add flour and salt to food processor and pulse until combined. Add brown sugar, butter and almonds and process again until well combined.
3 Drain any juice from peaches and then toss slices with lemon juice. In a large bowl, combine remaining 2/3 cup sugar, flour and cinnamon. Add peach slices and stir until evenly coated.
4 Heat oven to 400. Line pie pan with your choice of pie crust and flute edges. Spoon peaches into crust and top with crumble.
5 Loosely tent pie with foil and bake for 45 minutes, then remove foil for last 15 minutes. Cool on wire rack at least 2 hours before serving.