Peach crumble pie
9
- Prep Time20 mins
- Total Time1 hr 50 mins
- Makes8 servings
Photo, Roberto Caruso.
The crunchy topping adds awesome texture to this dessert and it comes together in a flash.
Ingredients
8 cups pitted and thinly sliced peaches, (about 10)
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 vanilla bean, seeds scrapped out and reserved
For the crumble
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 tbsp large-flake oats
1/8 tsp salt
1/4 cup cold unsalted butter, cubed
To assemble
1 egg, beaten
1 tbsp water
1 batch half and half pastry
Instructions
POSITION rack in bottom third of oven. Preheat to 350F.
TOSS peaches with 1/3 cup sugar, 1/4 cup flour and vanilla seeds in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
STIR 1/2 cup flour with 1/4 cup sugar, oats and salt in a medium bowl. Add butter and, using your fingertips, work mixture until crumbly.
BEAT egg with water in a small bowl. Roll out pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Tuck pastry edge under itself and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Scrape peach mixture evenly into pastry. Lightly brush pastry with egg wash. Sprinkle crumble mixture over peaches.
BAKE in bottom third of oven until golden, 1 hour and 30 min. Let stand at least 2 hours before serving, or overnight.
Kitchen tip: Use a sharp paring knife to slice vanilla bean in half lengthwise. Scrape out vanilla seeds.
Nutrition (per serving)
Calories 413, Protein 6g, Carbohydrates 55g, Fat 20g, Fibre 4g, Sodium 187mg.
Excellent source of vitamin A .