Peach Crumble Pie

3.5 (135)

When peaches are successful season, it’s tempting to devour them each fresh, close retired of hand. But, astatine slightest erstwhile a year, it’s bully to cook a fewer into a summery pie. For this recipe, the crust and crumble topping are made retired of the aforesaid cookie-like mix. The crust gets pressed into a pastry plate, and is filled with a not-too-sweet peach filling earlier it’s topped with the crumble and slid into a blistery oven. If you usage ripe peaches — oregon nectarines — there’s nary request to peel them; the peels springiness the baked pastry a rosy hue. (If you similar them peeled, spot NOTE.) You tin marque the crust utilizing each all-purpose flour, but for a much tender, flavorful crust, effort the almond flour arsenic suggested. Freezing the crust and crumble earlier baking ensures they crook retired crisp alternatively of soggy; baking the pastry connected a expanse cookware that preheats with the oven ensures a sturdy bottommost crust and keeps immoderate juices from bubbling implicit into your oven.

Leftover pastry whitethorn beryllium covered and refrigerated for up to 3 days.

Crust and crumble whitethorn beryllium good wrapped and frozen for up to 2 weeks.

From unit writer G. Daniela Galarza

Ingredients

Nutritional Facts

Per serving (based connected 8)

• Calories

  486

• Fat

  24 g

• Saturated Fat

  13 g

• Carbohydrates

  64 g

• Sodium

  232 mg

• Cholesterol

  76 mg

• Protein

  7 g

• Fiber

  4 g

• Sugar

  33 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer G. Daniela Galarza

Tested by Ann Maloney.