Crumb Topped Peach Pie Recipe

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Crumb Topped Peach Pie
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Ingredients
14
Count
Nutrition
590
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl.
  3. Using a pastry blender or two knives, mix until pea-sized crumbs are formed.
  4. Add 1 Tbsp of the ice cold water and mix, using a fork, then add another Tbsp of the water, and mix with the fork- do this until the dough forms into a mass (you may not need all of the water).
  5. Don't add too much water or it will get gluey.
  6. Wrap in plastic wrap and chill in fridge for 30 minutes.
  7. Roll out dough on a floured surface to 1/4 thickness.
  8. Line an UNGREASED 9 pie plate with the pastry, trimming excess and crimping edges.
  9. Line crust with a circle of wax paper, then pour raw rice or beans into the shell.
  10. Bake in a preheated 350 F oven until the crust turns golden brown, about 15 minutes.
  11. Let cool, removing the rice and paper, and set aside.
  12. Once pastry has cooled, preheat oven to 375 degrees F.
  13. For the filling,set whole peaches into a bowl of cold water to cover.
  14. Set this bowl near the stove.
  15. Remove peaches from the water using a slotted spoon, saving the bowl of water, and set the peaches onto a paper towel-lined plate.
  16. Fill a large saucepan with water- one big enough to hold the peaches.
  17. Bring water to a boil, then drop in the peaches briefly, about 30 seconds- just to blanch them.
  18. Immediately remove them using a slotted spoon and put them back into the bowl of cold water.
  19. This will help make peeling the peaches easier (you can skip the blanching step if you wish and just peel the peaches with a paring knife).
  20. Once the peaches are cool enough to handle, remove the skins (stubborn bits can be removed with a paring knife).
  21. Cut peaches into halves, discard pits, then slice peaches and put into a large mixing bowl.
  22. Add sugar, almond extract, and cornstarch, stirring to coat.
  23. Pour the filling into the cooled pie shell.
  24. Make the topping by first melting the butter over low heat in a small pan.
  25. Once the butter melts, add the sugar, flour, salt, and cinnamon and stir until crumbly.
  26. Immediately remove from the heat and mound the topping over the peaches.
  27. Place pie plate onto a rimmed cookie sheet, then pop the whole thing into the oven, preheated to 375 F, and bake until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes.
  28. Check often to make sure the topping isn't getting too dark- if it does, place a tent of foil over it.
  29. Let cool on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 589.88 Kcal (2470 kJ)
Calories from fat 216.82 Kcal
% Daily Value*
Total Fat 24.09g 37%
Cholesterol 45.91mg 15%
Sodium 297.96mg 12%
Potassium 479.15mg 10%
Total Carbs 89.83g 30%
Sugars 48.92g 196%
Dietary Fiber 5.85g 23%
Protein 6.81g 14%
Vitamin C 15.4mg 26%
Vitamin A 0.2mg 7%
Iron 0.5mg 3%
Calcium 33.9mg 3%
Amount Per 100 g
Calories 177.94 Kcal (745 kJ)
Calories from fat 65.4 Kcal
% Daily Value*
Total Fat 7.27g 37%
Cholesterol 13.85mg 15%
Sodium 89.88mg 12%
Potassium 144.54mg 10%
Total Carbs 27.1g 30%
Sugars 14.76g 196%
Dietary Fiber 1.76g 23%
Protein 2.06g 14%
Vitamin C 4.6mg 26%
Vitamin A 0.1mg 7%
Iron 0.2mg 3%
Calcium 10.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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