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Peach Crumble Pie
Peach Crumble Pie
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Prep Time:
35 minutes
Total Time:
2 hours 30 minutes
Indulge in a comforting Peach Crumble Pie with a flaky crust and sweet streusel topping. This irresistible dessert is a showstopper that will have everyone asking for the recipe!
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 4 cups quartered peeled peaches (8 to 10 medium)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons whipping cream
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter or margarine, softened
Instructions:
  • In a medium bowl, combine 1 cup of flour and salt. Add shortening and use a pastry blender (or 2 knives) to cut it in until the mixture resembles small peas. Sprinkle in cold water, 1 tablespoon at a time, mixing with a fork until the dough is moistened and almost cleans the sides of the bowl (add 1 to 2 teaspoons more water if needed).
  • Form the pastry into a ball and then flatten it into a disk on a lightly floured surface. Wrap the pastry in plastic wrap and refrigerate for about 45 minutes until firm and cold, but still easy to work with. If refrigerated longer, allow the dough to soften slightly before rolling it out.
  • Preheat the oven to 425°F. Roll out the pastry on a lightly floured surface with a floured rolling pin until it's 2 inches larger than the upside-down 9-inch glass pie plate. Fold the pastry into quarters, then place it in the pie plate and unfold. Gently press the pastry against the bottom and sides of the plate. Trim the overhanging pastry to 1 inch from the rim of the plate. Fold and tuck the pastry under, level with the plate, then use a fork to press the edges or flute them if desired.
  • Add the peaches to the pastry-lined plate. Combine granulated sugar and 1/2 teaspoon of nutmeg, then sprinkle this mixture over the peaches. In a small bowl, whisk together whipping cream and egg until well combined, then pour it over the peaches. In another bowl, mix the topping ingredients until crumbly, and then sprinkle this mixture over the peaches.
  • Wrap the pastry edges with a 2- to 3-inch-wide strip of foil to avoid over-browning. Remove the foil for the final 15 minutes of baking until the top turns golden brown. Let it cool for 30 minutes and serve warm.

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