Well it is peach season again in the south. You must be seeing great peaches in your markets from South Carolina and Georgia. Here in Virginia we are fortunate to have a few orchards within an hours drive. So the family packed up and set out for yet another harvesting trip.
After picking 24 pounds, to realize later I think they are not freestone but clingstone…basically difficult to take off the pit and am not looking forward to processing these for the freezer and pies. (peeling and cutting). Just be sure to ask your orchard before you go to be prepared.
Getting home late that day, as we took a family hike as well I was in need of a quick peach pie fix. I found this Peach crumble pie in Everyday Cooking, July 2011 issue.
No need for two pie crusts but even better no peeling of the peaches. Very few ingredients that you probably have on hand.
Of course the original recipe provides you with directions for making the crusts, but I have no trouble using a frozen crust that I have usually in my freezer.
The kids loved the pie and we enjoyed the great combination of both peach pie and peach crisp. My husband actually asked for a peach crisp so it was a win win recipe for our family. I might try adding a few more flavors to the crisp part, maybe some cinnamon and nuts but it is a winner just the way it is.
It stays well room temperature for 2 days so makes a great make ahead dessert if you can let it sit that long. Since we actually did not get to the pie in time the day of our peach trip, I reheated the adult pieces for a few minutes in the oven before topping it with Vanilla bean ice cream.
PEACH CRUMBLE PIE ADAPTED FROM EVERYDAY COOKING
- 3 pounds fresh peaches, sliced 1/2 slices, about 6 cups
- 2 tablespoons brown sugar
- 2 tablespoons flour
- 1 9-inch pie shell, baked
- 1/3 cup flour
- 1/3 cup light brown sugar
- 6 tablespoons butter,cold unsalted butter, cut into small pieces
- 1/3 cup old fashioned rolled oats