Thursday, June 2

Perfect Peach and Strawberry pie with crumb topping

This is one of my all time favorite pies to bake, the warm golden colored topping and fresh filling make the summer season taste like heaven.

Don' want the crumb topping? Don't worry replace the crumb topping with a secong crust, just be sure to blend 1/4 brown sugar into the filling first to keep the flavor profile.
Don't have time to slice all the fruit? Off season? Use frozen sliced peaches and strawberries instead, be sure to thaw and dry before using.

This will make 1 9" pie
Full time: 1 hour 15 minutes to 1 1/2 hours (cool time included)

You will need:

Pie crust, 1 layer bottom only, either home made or store bought is fine


1 egg
4 1/2 cups peaches, washed, sliced, pitted
1 1/2 cups strawberries, washed hulled, sliced
1/2 cup sugar
2 1/2 tbsp cornstarch
1 tsp almond extract
1/2 tsp salt


3/4 cup flour
1/4 plus 1/8 cup sugar
1/4 plus 1/8 cup butter, softened
1/4 plus 1/8 cup, light brown sugar packed

Let us begin:

Make sure when you are slicing fruit that you are getting even pieces, you will want the peaches to be no more than 1/2" thick and strawberries no less then 1/4" thin

Preheat oven to 375 degrees

In a large mixing bowl combine, cornstarch, salt, egg, almond, sugar. Stir well to form a slurry (thick fluid) with no lumps

This will create the stabilizing element of the pie

Gently fold fruit into filling slurry, stirring just enough to ensure that fruit has been evenly covered.

Place you pie crust in pie pan and gently press your edges. Fill with fruit mixture,  place in refridgerator for five minutes

While this sits in refidgerator, in a small dry bowl combine all topping ingredients and work into a crumble dough, it will easily stick together so press gently to avoid huge clumps

Remove pie from refrigerator, and sprinkle evenly with crumble topping. Place on a baking sheet and bake for 35-45 minutes until crumble is golden brown

Remove carefully from oven, liquid will not be all set yet and is sticky.

Let stand at room temp for a minimum of 30 minutes before serving. I let it sit for an hour though