Peach season is here and what better way to enjoy luscious peaches than in a wonderful streusel topped peaches and cream pie.
One of my favorite desserts is pie, so I was delighted when I recieved a copy of A Year Of Pies by Ashley English to review. Ashley blogs at Small Measure about her life, family and cooking in a small North Carolina mountain town. Ashley is the author of several books, and A Year of Pies is her latest.
In a Year of Pies Ashley shares 60 delicious pie recipes arranged according to the seasons. I’d love an Apple Creme Brulee Mini Pie this fall, an Orange Curd Tart with Almond Crust in the Winter, and an Apricot Almond Galette next Spring. But since it’s late summer and the peaches are ripe and juicy, it’s the perfect time of year for her luscious Peaches and Cream Crumble Top Pie.
My family enjoyed this pie. My husband especially loved the crumble topping with the pecans. I made Ashley’s all butter crust recipe and it wasn’t as flaky as my favorite crust recipe, but I’ve never had much luck with an all butter pie crust. I did make a couple of changes to the original recipe. I added oatmeal to the crumble for a little additional texture and subbed vanilla instead of almond extract because I’m not a fan of almond extract.
In addition to the great pie recipes, I love the first section of the cookbook, Pie-Making Basics. Ashley talks about the tools and ingredients you’ll need to make a great pie. There’s also wonderful step-by-step how to instructions and photos of making pie crusts. A Year of Pies is a great resource, especially if you’re new to pie making.
Ashley discusses pie pans and recommends buying a pretty ceramic pie pan because they conduct heat well and are beautiful for serving. I was given the pretty pie plate in the pictures by Corningware. Next week I’m doing another pie post and hosting a giveaway for a Corningware etch™ Brick 9.5″ Pie Plate and a etch™ Brick 7-pc Bakeware Set, so be sure and stop in next week.
Ingredients
- Single pie crust dough
- 1/2 cup pecans, toasted and chopped*
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 teaspoon salt
- 1/4 cup old fashioned oats
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sour cream
- 1/4 cup all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract (I used vanilla bean paste)
- 2 pounds peaches, peeled pitted and sliced into 1/2-inch slices (about 6 large peaches)
Directions
- Preheat oven to 425º.
- Roll out the dough on a lightly floured surface and fit into a 9 inch deep-dish pie plate. Trim the crust overhang to 1 inch and crimp the edges decoratively. Prick the bottom of the crust with a fork, then place the crust in the refrigerator for 15 minutes.
- Line the crust with parchment paper and fill it with dried bean or pie weights. Bake 10 minutes, then remove it from the oven. Remove the dried beans or pie weights and parchment paper from the crust, and coll it completely before filling.
- Combine all the topping ingredients in a medium-size bowl. Using your hands or a pastry cutter, mix everything together until the butter is well incorporated and the mixture forms pea-size crumbles.
- Cover the bowl with a kitchen cloth and place in the refrigerator to chill until ready to use.
- Whisk together the eggs, egg yolks, sour cream, flour, sugar and vanilla extract in another medium-size bowl.
- Arrange the peach slices over the bottom of the cooled crust. Pour the filling over the peach slices. Set the pie pan on a rimmed baking sheet and bake in a 375º oven for 35 minutes.
- Remove the pie from the oven, leaving the oven on.
- Sprinkle the chilled crumble topping evenly over the custard filling, then return the pie to the oven to bake an additional 15 minutes, until the crumble is golden brown.
- Cool at least one hour before serving.
- *To toast pecans, bake at 275º for 4 to 5 minutes
Notes
slightly adapted from A Year of Pies
More pie recipes you make like:
Coconut Cream Pie with a Chocolate Crumb Crust, Barbara Bakes
Blueberry Apple Mini Pies, Barbara Bakes
Chess Pie, Vintage Mixer
Mom’s Lemon Meringue Pie, Sweet Basil
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
I will take a slice!
Pie is also my favorite! And I’m a sucker for a crumble top. Just gorgeous
A fabulous pie! What a divine combination.
Cheers,
Rosa
MMMM I love pie. Like, a lot. I’d rather have pie than ice cream.
How about pie with ice cream!
I am a pie addict – I admit it. And I adore peaches. You know I love this!!
This is my type of dessert!! I’m a huge ‘crisp or cobbler’ fan! Thanks also for linking to my chess pie
What a beautiful pie. Love your crumble topping.
Have peaches, will travel. Just received a bunch from my CSA and wondering what to do with them. I’m considering a galette with that crumble…just love a crumb topping!
I love crisps, so this looks like the best of both worlds, pie with a crisp topping. Oh my.
This is a beautiful pie. Love it. I think I will have to make this one.
Thanks.
Mmm this pie looks fabulous!
Peach crumble pie is an all time fav around here.
I can’t wait to try this version…
xxoo,
RMW
Wow another fabulous bake!
I love your blog and have chosen to give you the Versatile blogger award please read my post http://gardenteacakesandme.blogspot.co.uk/2012/08/my-first-year-and-award.html
I will Take 2 Slices w / real cream
))
I’m not sure, but I think I could live on pie – for a whole year. This peach crumble top pie looks so good I can’t stand it that peaches won’t be in season for months!
This looks fabulous! It would be perfect with a little ice cream on it
Your photos of your pie in the red plate could be a book cover. That pie looks fabulous.
This looks irresistible!
I agree about the oatmeal. They add flavor and texture appeal to lots of baked things. It seems I would make crumbles and crisps galore just to avoid pie crusts. I want to want to make them, but really…someday I will make a bunch of them and freeze the disks of them. Have you ever done that? And where do you get the pie ball bearings? I would either have to rummage through hubbys garage or just use beans. Thanks for sharing this recipe. The best of both worlds, pie and crisp.
Hi Linda – pie crust freezes very well. It’s a great idea to make a bunch of them and freeze them. Of course it’s true of most things, but especially with pie crust – the more you make it the easier it becomes.
I’ve had my pie weights for ages and don’t really remember where I picked them up. You can order them online for not much money. http://www.amazon.com/Mrs-Andersons-Baking-Ceramic-Weights/dp/B00004S1BT/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1345913489&sr=1-5
Thanks for the great questions. I hope you’ll give it a try.
Crumble topping was made for peach pies! All that sweet juicy filling melds irresistibly with the buttery topping. Add a scoop of vanilla ice cream for summer heaven! A scrumptious summer dessert!
That crumble topping is to die for! Can’t wait to try this
Fondant fruité et croquant un trio gourmand
ton moule est superbe
Je te souhaite un bon dimanche
Valérie.
i actually have half a block of cream cheese that i hate to see wasted. i will happily make this to keep from having to throw it away
My goodness, your pie looks absolutely delicous. Slurppp,….
Kristy
Friends couldn`t resist such a tasty smell. So I had to serve it immediately. Next morning mama took it out from the fridge and got that the cool pie is gorgeous)) thank u
I had a little problem with crumble. It didn`t become golden brown(
So glad the pie was a hit. Sorry the topping didn’t brown. Mine almost got too brown. Next time you could try putting the pie under the broiler to brown the top. Cover the pie crust with foil if it’s already browned. Just watch it closely so it doesn’t get too brown. Thanks for the feedback!