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Quick and Easy Peach Pie

I’m terrible at making pie crust. It just always seems to tear. I haven’t totally given up on learning to make a decent crust, but until then, I will use my cheater crust. Yes, it’s homemade, it’s just not rolled out.

The bottom crust is pressed in the pie plate, instead of rolled. The top is a crumb mixture instead of a traditional pie crust, which I actually think tastes better. This pie is quick, easy, and delicious. You can also make a few of these pies while peaches are still in season, and freeze! Make sure to look for the best deals – I got my peaches for 69 cents a pound.

Quick and Easy Peach Pie

Preheat oven to 375

Crust

1 1/2 cups of flour
2 tsp sugar
1/2 cup vegetable oil
1 tsp salt
2 TBSP milk

Mix flour and sugar. Add oil, salt and milk to form a soft dough.

Press into 9-inch pie plate.

Peach Filling

4 1/2 cups of sliced, fresh peaches
1/2 cup confectioners sugar
1/3 cup flour

Gently combine peaches, sugar and flour, and place in pie shell.

Crumb Topping

3/4 cup flour
3/4 cup light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
6 TBSP butter, slightly softened (not too much because butter needs to hold shape)

Mix flour, brown sugar, spices, and cut in butter with pastry blender.

Sprinkle crumb topping over peaches.

Bake for 50 minutes or till brown on top. Let cool some before cutting to help pie hold its shape.

 

 

 

 

 

 

 

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