Slow cooking the pie at lower temperatures insures the pie is done on the inside, too. This side view shows the pie packed with a luscious peach filling.ĭoesn’t Peach Crumb Pie look awesome? When cooking pies at higher temperatures, they tend to darken the crust but the inside of the pie is still soupy. If you just can’t handle making your own Homemade Pie Crust, then buy one and make your own peach pie filling and crumb topping. And, enjoy a bite of Peach Crumb Pie ala mode until your sweet tooth cravings are completely alleviated! Until then, maybe some of these pictures will entice you to try this pie. Peaches will only be around another month or so, so get them while you can. Or, if you just enjoy peaches like we do and found a good deal on them at the store, then consider buying some and making this tasty Peach Crumb Pie for your family at your earliest convenience. If you have a lot of peach trees like we do, here’s a great recipe to use up some of those peaches. Working with someone the first couple of times is probably the best way to learn how to make great pies and great pie crusts. There’s nothing quite like getting your hands in the dough to see what the texture is supposed to feel like first hand. ![]() If you know of someone in your area (like an elderly aunt or grandparent or someone from your church) that makes pies from scratch, by all means, ask if you can watch them make some pies sometime. Give it a try, and continue trying until you’ve mastered it. It will be a good start for those of you who aren’t used to baking your own crusts. If you want detailed directions and pictures, check out my post on Homemade Pie Crust. Plus, it tastes so splendidly I don’t care what it looks like on the outside as long as the crust isn’t burnt! After two hours of baking I usually tent the pie with foil to prevent the crust from over-browning. This doesn’t make for a beautiful looking pie for presentation purposes, but as far as having a pie that’s cooked all the way through and not soupy in the middle, it’s a superior method. This usually happens about 30-45 minutes after the juices first start rising to the top. The secret is slow cooking the pie in a 300 degree oven for 2 to 3 hours or until the juices start bubbling up to the top and they are thick. It’s filled with a basic peach pie filling–nothing fancy, not even cinnamon–and then topped with crumb topping. Peach Crumb Pie is just one of those pies. Even still, I can throw a mean pie together when I want to. I can’t aspire to making pies as great as my mom because she baked thousands of pies during her life time and I’ve only baked hundreds. Her pie crust was so special it just dissolved into your mouth. ![]() They will all tell you how mouthwatering they were. My mom was a supreme pie baker by any standard. Put the crumb topping on top of my favorite pie and you have “delirious!” Oh, man, I could have just sat and ate the topping with a spoon. Since I’ve been trying to get rid of all my peaches I decided to make a Peach Crumb Pie as well as Mom’s Peach Pie a couple of weeks ago. Her crumb topping was simple: sugar, flour and butter. This usually made the pie a little sweeter, and even more delicious. Instead of a top crust or a lattice crust, Mom would make a crumb topping to go on top. Peach Crumb Pie is another kind of fruit pie my Mom always made when I was growing up.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |