Peach Crumble Pie
Peach Crumble Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 10 servings with 204 calories, 2g of protein, and 11g of fat each. For 82 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 2425 people were impressed by this recipe. Head to the store and pick up flour, ground cinnamon, ice water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. It works well as a cheap side dish. It is brought to you by Cinnamon Spice and Everything Nice. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so awesome. Peach Crumble Pie, Peach Crumble Pie, and Peach Crumble Pie are very similar to this recipe.
Servings: 10
Preparation duration: 40 minutes
Cooking duration: 75 minutes
Ingredients:
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
5 tablespoons ice water
1/3 cup packed light-brown sugar
1/3 cup old-fashioned rolled oats
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (about 8 cups)
1/4 teaspoon fine salt
1/4 cup sour cream
2 teaspoons sugar
1/2 cup cold unsalted butter, cubed
1 teaspoon vanilla extract
Equipment:
food processor
plastic wrap
rolling pin
blender
bowl
oven
pie form
baking sheet
wire rack
Cooking instruction summary:
In a food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until mixture resembles coarse meal with a few pea-sized pieces. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 additional tablespoons ice water, 1 tablespoon at a time) don't overmix. Form dough into a disk, wrap with plastic wrap and refrigerate 1/2 - 1 hour.In a small bowl combine all the dry ingredients for the crumble and using a fork or pastry blender work in the butter until large clumps form; cover and refrigerate.Preheat oven to 375 degrees F. Lightly flour a rolling pin and a work surface. Roll out dough to a 12-inch round and place in a 9-inch deep dish pie pan; fold overhang under and crimp edges. In a large bowl toss together peaches, brown sugar, flour, vanilla and cinnamon until combined. Transfer the filling to pie shell and crumble the topping evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and top is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving with freshly whipped cream or vanilla ice cream.Store leftovers tightly covered in refrigerator.
Step by step:
1. In a food processor, pulse flour, salt, and sugar until combined.
2. Add butter and pulse until mixture resembles coarse meal with a few pea-sized pieces. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 additional tablespoons ice water, 1 tablespoon at a time) don't overmix. Form dough into a disk, wrap with plastic wrap and refrigerate 1/2 - 1 hour.In a small bowl combine all the dry ingredients for the crumble and using a fork or pastry blender work in the butter until large clumps form; cover and refrigerate.Preheat oven to 375 degrees F. Lightly flour a rolling pin and a work surface.
3. Roll out dough to a 12-inch round and place in a 9-inch deep dish pie pan; fold overhang under and crimp edges. In a large bowl toss together peaches, brown sugar, flour, vanilla and cinnamon until combined.
4. Transfer the filling to pie shell and crumble the topping evenly over top.
5. Place pie on a rimmed baking sheet and bake until juices are bubbling and top is golden, 1 hour to 1 hour 15 minutes.
6. Let cool on a wire rack 1 1/2 hours before serving with freshly whipped cream or vanilla ice cream.Store leftovers tightly covered in refrigerator.
Nutrition Information:
covered percent of daily need
