• Alison Elliott

Seasonal Peach Pie

Pie crust recipe


1 & 1/2 c. flour

1/4 tsp. salt

1 stick butter (chopped into cubes)

1/4 c. ice water

In a food processor, combine the flour, salt, butter, and ice water. Pulse the mixture for a couple of minutes until the dough sticks together in a ball. Remove the dough from the food processor and roll into a ball. Option to refrigerate for 30 minutes (this will make the rolling process easier and cleaner).

Set up a space to roll out the dough. Roll out the dough to fit a 9 inch pie pan (extra flour required). Fold in the excess dough on the edges of the pie pan to form the crust with your hands.

Filling recipe


8 fresh peaches (sliced)

1/2 c. Sugar

1/4 c. Brown sugar

6 tbsp. Cornstarch

1/2 tsp. Lemon juice

1/2 tsp. Cinnamon

In a bowl combine all of the filling ingredients and mix them together well. Add the ingredients to your pie crust. Once the pie filling is poured into the pie shell, you can add the crumb topping (directions below).

Crumb top recipe


3/4 c. Flour

3/4 c. Rolled oats

1 stick butter (melted)

1/2 tsp. Cinnamon

1 c. Brown sugar

Bake at 400 and for 40 minutes. Let the pie cool for 10-20 minutes and enjoy! I like to top mine with ice cream

Serving Size: 8

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