Peaches and Cream Crumble Topped Pie

Peaches and Cream Crumble Topped Pie

Happy August 1st everyone. Do you know what today signifies? Oh yes – it’s the first day of National Peach Month! Everyone except my brother-in-law, god bless his peach-averse soul, is celebrating.

assembling peach pie

What better way to celebrate peaches than with pie? And not just peach pie, but peaches and cream pie. And if that isn’t enough, we’re going to go and add an insane crumble topping of pecans, butter, and brown sugar. Oh, and just for good measure, let’s make it a deep dish pie.

making peaches and cream pie

I made this pie during our vacation about a month ago, in our lovely beach cottage that was lacking a rolling pin. So I executed Plan B, which meant buying one of those ready-rolled deep-dish pies from the freezer section. And I’ve come to the conclusion that those pie shells are smaller than homemade deep-dishes, because I followed the recipe amounts and had leftover peaches, leftover cream filling, and leftover crumble topping. So I made it again at home, with my own pie plate and homemade crust, and this time it worked perfectly. So I can say with confidence that you shouldn’t use a store-bought deep-dish pie crust, unless you want less pie overall. And why would you want that? That would be just crazy!

Peaches and Cream Crumble Topped Pie

This pie is fruity, creamy, luscious, and rich. The cream part isn’t too sweet, and the crunch from the topping is perfection. It’s addicting as all get out, and one of my favorite things from this summer thus far. Heads up, though: I (and others) found it tasted a tad better served chilled than at room temperature. Enjoy peach season everyone!

peaches and cream crumble topped pie

{One year ago: Blueberry Scones with Lemon Glaze}

Source: slightly adapted from A Year of Pies by Ashley English

Ingredients:

CRUST:
1 ¼ cups all-purpose flour
½ tsp kosher salt
1 stick (8 tbs) unsalted butter, chilled
¼ cup plus 2 tbs ice water

CRUMBLE TOPPING:
½ cup pecans, toasted and chopped
½ cup packed brown sugar
½ cup all-purpose flour
4 tbs unsalted butter, somewhat softened
2 tsp ground cinnamon
Pinch of kosher salt

FILLING:
3 large eggs, plus 2 large egg yolks
½ cup sour cream
¼ cup all-purpose flour
½ cup granulated sugar
1 tsp almond extract
Pinch of kosher salt
2 lbs. peaches, peeled, pitted and sliced into ½-inch slices

Directions:
Make the crust. Mix the flour and salt together in a large bowl. Using a pastry blender or two forks, incorporate the butter until the mixture resembles coarse meal (you’ll still have some rather large bits of butter when you’re done).
Slowly pour in the ice water. Stir with a large spoon until the dough begins to clump together.
Transfer the dough onto a floured work surface and use your hands to knead until the dough comes together and no crumbly bits are left. The dough should come together easily and should not feel overly sticky.
Shape the dough into a disc and wrap it in plastic wrap. Refrigerate at least 1 hour.
Roll the dough on a lightly floured surface to about ¼ of an inch round. Transfer it to fit a 9-inch deep-dish pie plate. Trim the crust overhang and crimp the edges decoratively, if desired. Prick the bottom of the crust all over with the tines of a fork. Place the crust in the refrigerator for 15 minutes.
Preheat the oven to 400 F.
Line the crust with parchment paper and fill it with dried beans or pie weights. Bake 10 minutes. Remove from the oven. Reduce the oven temperature to 375 F.
Remove the dried beans or pie weights and parchment paper from the pie crust. Cool it completely before filling.
Make the crumble topping. Combine all the topping ingredients in a medium bowl. Using your hands, mix everything together until the butter is well incorporated and the mixture forms pea-size crumbles. Cover the bowl with a kitchen towel and place in the refrigerator to chill until ready to use.
Make the filling. Whisk together the eggs, egg yolks, sour cream, flour, sugar, almond extract, and salt in another medium bowl.
Assemble the pie. Arrange the peach slices over the bottom of the cooled crust. Pour the filling over the peaches. Set the pie on a rimmed baking sheet and bake in the 375 F oven for 35 minutes.
Remove the pie from the oven, leaving the oven on.
Sprinkle the chilled crumble topping evenly over the custard filling. Return the pie to the oven and bake an additional 15 minutes, until the crumble is golden brown.
Cool until it’s at room temperature, then chill before serving.

4 responses to “Peaches and Cream Crumble Topped Pie

  1. Pingback: Summer Corn and Roasted Pepper Pie | The Texan New Yorker

  2. Pingback: My 13 Favorite Recipes of 2013 | The Texan New Yorker

  3. Pingback: Peach and Cherry Frittata | The Texan New Yorker

  4. Pingback: Nectarine Raspberry Dutch Baby | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *