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Receta Summertime Peach Pie With Crumb Top
by Global Cookbook

Summertime Peach Pie With Crumb Top
Calificación: 1/5
Avg. 1/5 1 voto
 
  Raciónes: 8

Ingredientes

  • 6 Tbsp. ice cool butter - (3/4 stick) cut 1/2" pcs
  • 1/4 c. shortening chilled
  • 1 3/4 c. flour more for rolling
  • 1/2 tsp salt
  • 3 Tbsp. ice water
  • 10 lrg peaches
  • 1/2 c. sugar
  • 1/4 tsp almond extract
  • 1/4 c. cornstarch
  • 6 Tbsp. butter - (3/4 stick)
  • 3/4 c. sugar
  • 1 c. flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Direcciones

  1. For the Crust: Combine the butter, shortening, flour and salt in a food processor and pulse till the mix forms pea-sized crumbs. With the processor running, add in 1 Tbsp. of ice water. Continue adding water, 1 drop at a time, with the processor running, till the dough begins to create a mass. You might not use all the water. Wrap the dough in plastic and refrigerateabout 30 min.
  2. Roll out the dough 1/4-inch thick on a lightly floured surface. Line a 9-inch pie plate with the dough and flute the edge. Refrigerate15 min.
  3. Heat the oven to 350 degrees. Line the bottom of the pie shell with foil, then fill with pie weights, beans or possibly rice. Bake till the crust is light golden, about 15 to 20 min. Let cold on a rack. Remove the weights and foil.
  4. For the Filling: Blanch the peaches in a large pot of boiling water about 30 seconds, then plunge into a bowl of cool water. Peel and slice the peaches into a bowl. Add in the sugar, almond extract and cornstarch.
  5. For the Crumb Top: Heat the oven to 375 degrees. Heat the butter in a saucepan over medium heat. Add in the sugar, flour, salt and cinnamon and stir till crumbs form.
  6. Fill the crust with the filling. Pile the crumb topping over the peaches. Place the pie on a baking sheet. Bake the pie till the top is golden brown, the center is set and the filling bubbles around the edges, 60 to 70 min. (If the crumb top begins to get too brown, cover with a tent of foil.)
  7. This recipe yields 8 servings.