Peach Crumb Pie

Name: Peach Crumb Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); Cinnamon Sugar Crumb Topping (page 12); 1/2 cup sugar; 2 tablespoons cornstarch; 2 tablespoons quick-cooking tapioca (see page 46); 1 1/2 teaspoons ground cinnamon; Pinch of salt; 6 cups peeled 1/2-inch ripe but firm peach slices (approximately 8 large peaches)

January 24, 2012

Peaches are at their best mid-July through September. When selecting peaches, look for those that do not have a green undertone—the sweetest peaches will come in warmer color shades and will omit a sweet odor. The most daunting part of this recipe is—surprise—actually peeling the peaches, but I have a great, simplified method for this process (see page 44). You can also make this pie with a Traditional Pastry double crust (page 5).

Recipe notes

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