July 3, 2014

Fourth of July Peach Crumble Pie

Now that I'm in the second trimester and have some more energy, the Fourth of July is the perfect time to do some yummy summer cooking. I've been craving homemade peach pie with vanilla ice cream on top, our family recipe macaroni salad and grilled corn on the cob. All of that is in the works, along with grilled cheeseburgers and baked beans. It's my first time making peach pie. Not all taste good (I'm picky), so I'm hoping mine will be delicious. I've scoured recipes and combined a few to give the one below a go. The crust is another recipe I put together and my first time at doing homemade.

I was going to make the pie day-of, but the peaches I got were so ripe they started splitting on the way home. Rather than letting them go a bit bad over night, I made the pie tonight. Once we cut into it tomorrow, I'll add a picture of the finished product's inside. After it backed, a few pieces of crust broke off so I got a small taste and mmmmm is it good! The crumble got a bit darker than I intended because I accidentally set the oven to 450, but it's not bad at all. I can't wait to eat it! M2 kept peering at it as I made it and got a whole bunch of sliced peaches. Those disappeared FAST! We'll be putting vanilla ice cream on top as well. To me, homemade pie isn't complete without the vanilla ice cream.

Delicious peach crumble pie
Dry ingredients ready to mix with peaches
1 9 in. store bought crust, no top

1/2 cup butter, cut into pieces
2/3 cup brown sugar
1/2 cup flour
3/4 cup oatmeal (not instant)
1/2 tsp cinnamon
1/4 tsp nutmeg

6 cups fresh peaches, sliced (about 12 medium peaches)
1 cup sugar
Lots of juicy peaches
1/3 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp butter, melted


  1. Combine all ingredient except butter
  2. Cut butter into dry mixture with pastry blender until it is well mixed


Peaches put into the crust
  1. Preheat oven to 425 degrees
  2. Wash and slice peaches. If you'd like, you can leave the skins on. I did.
  3. Combine dry ingredients
  4. Mix peaches with dry mixture
  5. Spread crust into 9 in. pie plate; follow directions on container to determine any pre-baking; use pie weights to keep crust from bubbling during pre-baking
  6. Add filling
  7. Drizzle a bit of the melted butter on top. Brush the rest on the edge of the crust
  8. Put crumble mixture evenly over top
  9. Cover edges with foil to prevent burning, remove the foil for last 15 minutes of baking. If crumble starts browning too much, cover it with foil also
  10. Bake 30-45 minutes, until crumble is golden and filling bubbles
Ready to bake

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