Sunday, September 12, 2010

Peach Crumb Pie

Today was such a day for pie! I tried a new peach pie recipe - and I would make it 1,000 times!! It is from the Food Network.

Ruston Peach Crumb Pie

Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse, published by William Morrow


  • 1 1/2 cups water
  • 3/4 cup (packed) light brown sugar, divided
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 1/4 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • Pinch of black pepper
  • 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
  • 1/2 cup flour
  • 1 cup ground pecan pieces
  • 1/2 stick butter, cut into small pieces
  • 1 unbaked 9-inch pie crust (click here for my recipe)
  • Vanilla Ice Cream, recipe follows


Preheat the oven to 350 degrees F.

In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.

In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.

Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.

Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.

Mary Beth's Pie Crust aka Hotel Utah Pie Crust

This is the pie crust I always make - it comes out perfect and doesn't require a lot of fuss. You can even freeze half if you want it later.

2 1/2 cups flour
1 cup shortening
1/2 tsp. salt
1 Tablespoon vinegar (I use apple cider vinegar)
1/4 cup cold water
1 egg (beaten)

Combine shortening, salt and flour until mixture is well combined. Add remaing ingredients. Roll out between 2 pieces of Saran Wrap. Makes 2 pie crust rounds.

To make a baked fruit pie, place crust in the pie pan and prick all over with a fork. Pat it into the pan. Brush with egg wash or butter. Sprinkle the bottom with 1 TB flour and 1 TB sugar. Use the crust as desired