Bake for 60 minutes.Īfter an hour in the oven, remove the foil. ![]() Place the pie pan on a larger rimmed baking sheet (for spillage) and cover the top loosely with foil. Sprinkle the cold crumble topping over the top of the pie in an even layer. Makes sure to scoop all the juices into the crust. Next, scoop the peach mixture into the cold pie crust. When the butter is cut into small enough chunks, so that the mixture looks like granola, it’s ready. Use a pastry blender tool (or two large forks) to cut the butter cubes into the oat mixture. Add the oats, flour, brown sugar, cinnamon, and salt. Set out a smaller mixing bowl for the crumble top. Remember to fully thaw frozen peaches!Īdd the peaches, brown sugar, flour, lemon juice, cinnamon, and salt to the bowl. Next, set out a large mixing bowl for the sliced peaches. Refrigerate to make sure the dough is very cold before going into the oven. Then use your fingers to crimp the edges of the crust around the top of the pan. Make sure to center the crust, and gently tuck the crust down into the angled sides of the pan without stretching it. Then carefully move the crust to the pan. Use a rolling pin to roll the crust into an 11-inch circle. How to Make Peach Pie with a Crumble Toppingįirst, preheat the oven and prep the crust… Plus your favorite pie toppings, like vanilla ice cream and fresh whipped cream.
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