Rustic Peach Crumb Pie 8.000

Mark Finkenstaedt

Sep 5, 2007

An easy pie with a no-fuss crust, worthy of late-summer peaches. Silver Spring cooking teacher Frank Linn used a mixture of yellow and white peaches for his farmers market challenge pie.

Servings: 8

Yield: Makes one 9-inch pie

  • For the crust
  • 1 1/4 cups flour, plus more for dusting the work surface
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) frozen unsalted butter, cut into small pieces
  • 4 to 6 tablespoons ice water, or as needed
  • For the filling
  • 4 large peaches, pitted and cut into wedges, skin on (about 3 cups)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • For the crumb topping
  • 1/4 cup packed dark brown sugar
  • 1/2 cup flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch kosher salt
  • 1/2 cup coarsely chopped pecans, walnuts or almonds
  • 1/2 cup old-fashioned oats (not quick-cooking)
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature


For the crust: Combine the flour, sugar and salt in the bowl of a food processor and pulse just to combine. Add the pieces of butter; pulse several times, until the mixture resembles pea-size meal. With the motor on, add 3 tablespoons of water. If a ball of dough does not form, add the remaining water, 1 tablespoon at a time, until a ball of dough has formed. Use lightly floured hands to flatten it slightly into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to overnight.

Have ready a 9-inch pie plate. Pat out the dough on a lightly floured work surface and dust lightly with flour. Roll the dough into a circle about 12 inches in diameter and 1/8-inch thick. Carefully roll up the dough around the rolling pin and transfer it to the pie plate. Fit it in and crimp the edges; reserve any scraps for another use. Refrigerate until ready to use.

For the filling: Place the peaches in a medium mixing bowl.

In a medium saucepan off the heat, combine the water, salt, brown sugar, cornstarch, cinnamon and nutmeg. Cook over medium-high heat, whisking just until the mixture comes to a boil. Remove from the heat and pour over the sliced peaches, tossing to coat the fruit evenly. Let cool for 10 minutes while you make the topping.

For the crumb topping: Combine the brown sugar, flour, cinnamon, nutmeg, salt, nuts and oats in a medium bowl. Use your fingers to work the butter into the dry mixture. Form into a ball and set aside.

When ready to bake, preheat the oven to 350 degrees.

Pour the peach mixture into the chilled pie crust, distributing it evenly. Use your hands to crumble the ball of topping over the peaches, covering the fruit evenly (reserve any extra topping for another use). Bake for 1 hour or until the crust and topping are nicely browned. Transfer to a wire rack to cool for at least 10 minutes before serving.

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Recipe Source

From Frank Linn of Silver Spring.

Tested by Hal Mehlman.

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