Old fashioned Summer Peach Pie with Crumble topping

Friday, July 5, 2013

Velta's Secret Crust: 

What you need;
3C Flour
1 tsp salt
1C Shortening ( butter flavored crisco) Cold
1/3C butter Cold ( cut into chunks)
1egg
5 TBL water ice cold
2tsp white vinegar

What to do:
Blend dry ingredients with shorting/butter with pastry blender. In a separate small bowl slightly beat egg, add water and vinegar, mix well and add to flour mixture. Mix with hands is easiest, try not to over mix. Will make 2 pie crusts. They can be rolled out and baked with immediately or saved in press and seal (or cling wrap) and put in a plastic bag. Refrigerate til needed or freeze for 3 months.
** I have subbed out half the amount of flour with white whole wheat. It does work and is taste approved but it does make the dough harder to work with.

Pie:

What you need;
Filling
1/2C Sugar
2TBL flour ( I used white whole wheat)
1 tsp cinnamon
1/4 tsp nutmeg
6C peeled sliced thin peaches

Topping
1/3C packed brown sugar ( I use dark)
1/3C white whole wheat flour
1/4C rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
6TBL cold butter cubed

What to do:
For the pie, put all ingredients except peaches in a bowl, mix. Then add peaches and mix again. Put mixture in rolled out pie crust that has been put into pie plate.

Mix all the dry ingredients together for the crumble topping. Then add in the cubed butter and blend with pastry blender. Put mixture on top of pie filling.

Bake at 375 for 1 hour to 1hour 15 min. Or until pie is browned and bubbling.

Recipe adapted from family and cinnamonspiceandeverythingnice.com