This recipe is from Epicurious.com originally. When I make this, I always cheat and buy the pre-made pie crust for the bottom layer but love how this recipe features a yummy crumble top. The ingredients are also things I tend to always have in the pantry so when I’m in the mood to make pie I only have to buy the fruit and the pie crust.
YIELD: Makes 1 (9″) pie
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 1/2 hours (plus cooling time)
- For the crust and crumb topping:
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 1/4 cup sugar, divided
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- For the filling:
- 1 1/2 pounds ripe yellow peaches (about 3–4 medium)
- 2 pints raspberries (about 4 cups)
- 1 cup sugar
- 6 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Special Equipment:
- 9″ pie pan (not deep dish)
- Make the crust and crumb topping:
- Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
- Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
- Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
- Make the filling and bake the pie:
- Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
- Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
- Place pie on preheated sheet and bake until crust begins to turn golden, 20–25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
- Do Ahead
- Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.
Cooks’ NoteThis recipe can also be used to make 12 mini pies. Double the pie crust and crumb topping recipe, but make a single recipe of the filling. Cut the peach wedges in half crosswise. Spray a 12-cup muffin tin with nonstick cooking spray. Divide pie dough evenly among cups and press into bottom and up sides. Divide filling evenly among cups and top with crumb topping. Freeze any leftover crumb topping for later use. Set rack in center of oven, then preheat to 425°F. Bake mini pies until crusts begin to turn golden, 20–25 minutes. Rotate muffin tin and reduce oven temperature to 350°F. Continue baking until crusts are golden brown and thickened juices are bubbling, 20–25 minutes more. Let cool on a wire rack, then use a knife to gently loosen and remove pies.
Originally from Epicurious.com – thank you!