Set aside in the fridge while you prepare the pie.Add the flour and fold until large crumble clumps form and the flour is well incorporated.Add the brown sugar, salt, and vanilla bean paste to the bowl and stir to combine.Remove the pan from heat and pour the butter into a medium sized mixing bowl.Add the butter to a small saucepan or skillet set over medium heat and cook until melted.On a lightly floured surface, roll one disc into a circle slightly larger than your pie dish.So for me this pie definitely needs a scoop of ice cream with it. This recipe doesn’t use a much sugar as I normally use. I’m quite sure this pie is just as tasty with nectarines as it is peaches. The original used nectarines instead of peaches but our peaches were still good so I used those. This pie does use fresh fruit but you can use frozen as well. I doubled the crumb topping because that is what I love. The original pie recipe had a lattice and crumb top but that was just too much pie crust for me. Yet I still make them because I love pie.Īnd pie is still the best way to use up fruit unless you can it. Whatever the case…pie is a non-cooperative dessert. Or you get only part of it up and not the other. Sometimes the bottom crust doesn’t come with you. When you cut into them the fruit tries to escape…perhaps it knows it’s going to be eaten? Trying to get a perfect slice out for a picture is almost impossible.įruit pies are especially hard because they just kind of do what they want. RARELY do you ever get the pie to cooperate with you. While I do love me some pie, as a food blogger, pie drives me crazy. I have a love/hate relationship with pie.

Serve warm.Jump to Recipe This Strawberry Peach Crumb Pie is made with strawberries and peaches are tossed in sugar and topped with a delicious brown sugar buttery crumb topping. Bake 35 to 40 minutes or until top is golden brown. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning remove foil for last 15 minutes of baking.In another small bowl, mix topping ingredients with fork until crumbly sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended pour over peaches.

Mix granulated sugar and 1/2 teaspoon nutmeg sprinkle over peaches. Fold and roll pastry under, even with plate press edge with tines of fork or flute if desired. Trim overhanging edge of pastry 1 inch from rim of plate. Unfold and ease into plate, pressing firmly against bottom and side. Fold pastry into quarters place in pie plate. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. (If refrigerated longer, let dough soften slightly before rolling.) Wrap in plastic wrap refrigerate about 45 minutes or until dough is firm and cold, yet pliable. On lightly floured surface, shape pastry into flattened disk. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

In medium bowl, mix 1 cup flour and the salt.

Peach crumb pie