Peach Crumb Pie

This delectable summer dessert was inspired by Food Networks Dan Langan’s Peach Slab Pie with Almond Crumble. Enjoy!

Peach Crumb Pie

Peach Crumb Pie

Ingredients 

One deep pie shell, frozen

3 pounds yellow peaches, peeled and cubed

½ C sugar

3 TBSP plus 1 tsp all purpose flour

Pinch of salt

Zest of one lemon plus juice of ½ lemon

1 tsp vanilla extract 

Crumb topping:

5 TBSP butter, melted

½ C packed brown sugar 

½ tsp cinnamon

¼ tsp salt

1 C all purpose flour

½ C chopped almonds (optional)

• In a medium bowl mix together peaches, sugar, flour, salt, lemon zest, lemon juice and vanilla.  Set aside

• In a small bowl mix together brown sugar, cinnamon, salt, flour, almonds.  Add melted butter and combine until it forms a soft crumble.

• Add peach filling to pie shell and top with crumble.

• Place in the freezer to set for 30 minutes.

• Preheat oven to 400 degrees F and place a baking sheet on the middle rack.

• Place the pie on the baking sheet and bake for 25 minutes.  Lower the oven temperature to 375 and finish baking for 60-70 minutes.  If the pie starts to brown too quickly, place foil over the top of the pie.

• Allow to cool to room temperature and serve.