Editor's note: An oldie, but goodie recipe on Go Ask Mom.
I shared In season! 6 delicious peach recipes last week. And that post made me crave all things peach - especially a peach pie.
I had a pie crust in the refrigerator, just waiting to be used. And since many peach pies require two crusts, I searched online for something that only needed one.
I landed on this recipe on Betty Crocker's website and made it my own. I added more peaches and used a variety of both regular and sweeter white peaches. (I also threw in a nectarine that was starting to go a little too ripe in the refrigerator.)
Here's how the process went for me to make this yummy summer treat. It didn't take too long!
Peach Crumble Pie
1 pie crust
5 to six cups fresh peaches, peeled and sliced
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
2 tablespoons whipping cream
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter
Preheat oven to 425 degrees.
Layer your pie crust into a pie pan. I use a deep dish pie pan and stretch the store-bought crust just enough to cover the entire pan.
Peel and chop your peaches and place them in a large bowl. Mix in the sugar and nutmeg until it is combined.
Pour the peaches into the pie pan.
In a small bowl, combine the whipping cream and egg and mix together. Pour the mixture over the peaches.
In another bowl, mix together the topping ingredients. Dice the butter into small pieces and work it into the sugar and flour mixture. You can use a fork to do this. I always use a potato masher. It's OK if it's slightly lumpy. Pour the topping over the peaches in the pie pan.
Now it's ready to bake. Cover the edge of the dough with foil so it doesn't get too brown or burn. Bake for 35 to 40 minutes, removing the foil for the last 15 minutes of baking. Let this one cool for about 30 minutes to an hour so that the pie can set. This is absolutely delicious when served warm with some vanilla ice cream.
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