Recipe
Ruston Peach Crumb Pie
Ingredients
- CRUST:
- 1 1/4 cups flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 stick (1/4 pound butter, cut into small pieces)
- 1 tablespoon ice water
- FILLING:
- 1 1/2 cups water
- 1/4 cup (packed) light brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- Pinch of black pepper
- 2 pounds peaches, peeled, pitted, and cut into wedges (about 3 cups)
- TOPPING:
- 1/2 cup packed light brown sugar
- 1/2 cup flour
- 1 cup pecan pieces
- 1/2 stick (4 tablespoons butter, cut into small pieces)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
Directions
- CRUST: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work it into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap, and refrigerate for about 1 hour.
- Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, 12 inches in diameter and 1/8 inch thick. Place the crust in a 9-inch pie pan. Crimp the edges. Refrigerate until ready to use.
- FILLING: Combine the water, brown sugar, cornstarch, salt, cinnamon, nutmeg, and pepper in a saucepan over high heat. Bring to a boil and whisk until smooth. Remove from the heat.
- Put the peaches in a bowl and pour the syrup over them. Toss to coat evenly. Let cool for about minutes.
- TOPPING: Preheat the oven to 350?F.
- Combine the sugar, flour, pecans, butter, cinnamon, and nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.
- Remove the pie crust from the refrigerator. Pour in the peach mixture and spread evenly. Crumble the topping evenly over the top of the peaches.
- Bake for 1 hour, or until the crust and top are nicely browned.
- Cool for 10 to 15 minutes before slicing to serve.
Recipe Details
- Source: Real and Rustic Cookbook
- Dish Type: Dessert
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