Did someone say “PIE”???? Yes this is my all time favorite dessert. This recipe is really a dash of this a dash of that kind of recipe. When we bake together with kids, seldom do we measure but explore ratios and creativity. A pie crust is more exacting and everyone has their favorite one. By all means use your favorite family recipe or try ours but when it comes to the filling you can give up a bit on precision and add loose measurements. Sometimes fruit is a bit more ripe and it is juicer, therefore you might need to add more Flour to absorb the liquid while it bakes. Or perhaps your fruit isn’t all that sweet, perhaps a dash more sugar is needed. Lemon Juice can be added if you need more tartness or go way out on a limb and add Balsamic Vinegar or fresh Lavender to add intrigue. Blueberries, Plums, Apricots, Nectarines or any blend of fruits will work out well. Most importantly have fun!
Peach Pie
1- ( 10 inch) or 4- (4 inch) pies
Ingredients
6-8 Ripe Peaches, cubed
1/2 cup White Sugar
4 Tablespoons Butter cut into small cubes
3 Tablespoons Flour
2 teaspoons Cinnamon
1 teaspoon Salt
1 teaspoon Vanilla extract
Crumb Topping:
2 1/2 cups Rolled Oats
3/4 cup Flour
6 Tablespoons Butter
4 Tablespoons Brown Sugar
2 teaspoons Cinnamon
1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350° convection bake.
Have an all butter pie crust ready and rolled out to line your pie tin/s.
Cube the Peaches into 1/2 inch cubes.
Combine the White Sugar, Butter, Flour, Cinnamon, Salt and Vanilla together in a large bowl.
Add the Peaches and toss all ingredients together to coat evenly.
Crumb Top:
In a large bowl, place the Oats, Flour and Butter together.
With your fingertips knead the Butter into the Oats until small pea size balls form and the mixture is well blended.
Add the remaining ingredients and toss well to incorporate.
Assembly:
Have your tins lined with the all Butter Pie Crust.
Add the Peach mixture. ( if you are making small pies, use about 1 cup per tin)
Press the crumb topping onto the top of your pie pressing gently to cover the fruit completely. (it will be about 1/2 cup per tin if you are making the small pies.
Bake for 35- 50 minutes. The top should be slightly browned, the fruit will set and most of the liquid will be reduced.
Notes
Assembling a pie is relatively easy. Have all of your ingredients ready and a chilled pie crust nearby helps. Kids have made this pie with plenty of success. Be fearless when you are rolling out your dough and if all else fails, you can press the dough into the tin if you have yet to master the rolling pin. Any summertime fruits will work well in this recipe and they can be substituted for the Peaches. Of course serving the pie warm and à la mode makes it even more special.