Monday, September 23, 2013

Peach Crisp Pie

I couldn't decide whether to make a peach pie or a peach crisp so I ended up making a combination of the two.  I love a good crisp topping full of brown sugar and oatmeal and it goes so well with juicy peaches.  Making these in individual portions made them even more fun to eat!
Peach Crisp Pie

1 cup flour
1/2 cup vegetable shortening 
1/4 teaspoon salt
3-4 tablespoons ice cold water

Use a pastry cutter to combine flour, salt, and shortening until mixture has pea-sized bits throughout.  Sprinkle 2-3 tablespoons of water over flour mixture and combine with a fork.  Add additional water until mixture begins to come together.  Gather dough with hands and form into a disc.  Wrap in plastic wrap and refrigerate for 1 hour or more.  Flour work surface and place cold dough on top.  Let rest 10 minutes if very cold, and then roll out thinly and line pie pan.  Trim edges and crimp. 

6-7 peaches
juice of half a lemon
1/2 cup sugar
1/4 teaspoon cinnamon
2 tablespoons cornstarch or flour

Carefully submerge peaches in boiling water for 30 seconds.  Remove and let cool.  Use you hands to remove the skin.  Roughly slice peaches into eighths and place in a large bowl.  Add remaining ingredients and toss to coat.  Place in prepared pie pan.

1/2 cup flour
6 tablespoons butter
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup oats
1/4 teaspoon cinnamon

Use a fork to cut butter into flour.  Mix in remaining ingredients and squish together with your fingertips.  Sprinkle over prepared pie.  Bake at 375°F for 60 minutes.  Reduce time if baking individual portions.

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