Grandma's Peach Pie
List of Ingredients
Peach Pie Crumble
from Just Like Grandma Used to Make by Lois Wyse with
Liza Antelo
and Sherri Pincus.
Published by Simon & Schuster, 1998.
Makes 8 to 10 servings
5 cups ripe, peeled, and sliced peaches (about 8
medium), preferably freestone
1/4 cup dark brown sugar
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
pinch of salt
1 tablespoon lemon juice
1 9- to 10-inch pie shell, partially baked
Crumble Topping
2 tablespoons unsalted butter
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup sliced almonds, crushed
1/2 cup rolled oats (oatmeal)
Toss peaches with sugars. Allow to stand one hour.
Drain
and reserve juices.
Preheat oven to 400 degrees F.
Combine peach juice, cornstarch, spices, and salt in a
small
saucepan. Cook over low heat until thick and clear,
stirring
constantly. Combine with drained peaches, add lemon
juice,
and spoon mixture into the partially baked pie shell.
Prepare Crumble Topping:
Using fingertips, mix all the ingredients together.
Sprinkle
over prepared pie shell. Put into preheated oven 10
minutes. Reduce heat to 350 degrees, and continue
baking
for another 45 minutes. Serve with vanilla ice cream.
Tip: To peel peaches, immerse in boiling water for 30
seconds. Plunge into cold water and peel. Recipe
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