Summer is coming to a close, and I needed to bake one last peach pie before my beloved peaches go out of season. The city pools are closed, we’re shopping for back to school supplies – is it me or did summer shoot by like a comet?
For the crust:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 tablespoon sugar
- 6 tablespoons butter, chilled and cut into small cubes
- 2 tablespoons shortening, chilled
- 3 to 4 tablespoons ice water
- Mix flour, salt, and sugar together in a large bowl. Add butter and shortening to the flour mixture, and cut until the mix resembles large peas. Add the ice water and mix with your hands until the dough comes together. Form into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for 1 to 2 hours.
- Roll out dough to 1/8″ thickness on a well floured surface. Ease dough into pie plate, crimp the edges, and set aside.
For the filling:
- 7 – 8 medium sized peaches, peeled, pitted, and sliced
- 1/2 cup light brown sugar
- 1/2 cup flour
- 2 teaspoons lemon juice
- 1/4 teaspoon cinnamon
- Preheat oven to 400º.
- Combine all ingredients in a large bowl.
- Transfer fruit to pie crust.
Crumb topping:
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 3/4 cup flour
- 5 tablespoons butter, melted and cooled
- In a medium bowl, combine brown sugar, cinnamon, and flour. Stir in the melted butter, sprinkle the mixture over the peaches.
- Place the pie on a baking sheet and bake for 20 minutes. Turn the oven down to 375º and bake for an additional 35 to 40 minutes. Let cool for 3 hours before serving. Store leftovers in the refrigerator.
