Without further ado, I return us to the summer fruit frenzy. August is the month for peaches, and if you find yourself in possession of a few extra, I think I have an idea of how to use them.
Ok, I have another confession. You all know I love pie. What you may not know is that I love pie filling just a little bit more than the crust. Yes, I’m one of those people that scoop the filling out of the crust or leave the crimped edges for the crust-lovers to eat (I’m the same way with pizza).
Though I am getting better at appreciating a good crust. Especially since whenever I make pie, I always make my own crust. I now finish my entire piece of pie almost every time! However, one thing I really am not ready for is double-crust pie. Nope, can’t do it. I need an open-top pie or a crumble pie; baby steps here people.
I am all about this crumble pie. Fresh peaches, salted caramel, crumb topping…yeah, this is practically my perfect pie. It could be your perfect pie too. Do me a favor and make this pie. Make sure to drizzle each piece with extra caramel.
Ohhhh yes. Summer just got slightly more tolerable.
- FOR THE DOUGH:
- 1 ½ cups all-purpose flour
- 1 Tbsp packed light brown sugar
- ½ tsp salt
- 8 Tbsp (1 stick) butter, cubed and chilled
- 3-5 Tbsp ice water
- FOR THE CRUMBLE TOPPING:
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ tsp salt
- ¼ cup (half a stick) butter, cubed and chilled
- FOR THE PEACHES:
- 6 medium peaches, peeled, stone removed, and sliced
- ¼ cup cornstarch
- ¼ cup salted caramel (I used this brand)
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ⅛ tsp nutmag
- salted caramel sauce, for garnish
- First make the crust. In a large bowl combine the flour, brown sugar, and salt. Whisk to combine then add the cubed butter and, using your fingers, rub it in until the mixture looks like coarse sand and no large pieces of butter remain.
- Add the water, a tablespoon at a time, until the mixture forms a shaggy ball. Turn the dough out onto a lightly floured work surface and press the dough into a disk. Flatten the dough, fold it in half, and flatten it again. Repeat this process 4 times, then wrap the dough in plastic and chill for 1 hour.
- Once chilled, pull the dough out of the refrigerator and let stand for 5-10 minutes to warm up. Roll out on a lightly floured surface to ⅛" thick, about a 12-inch circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.
- Press the dough into a greased 9” pie plate and trim the dough so that ½” of dough hangs over the plate’s edge. Tuck the dough under and crimp the edges. Cover with plastic wrap and chill until ready to fill and bake.
- Next, prepare the crumble. In a medium bowl combine the flour, sugar, and salt. Add the butter and rub it into the flour mixture with your fingers until the mixture resembles coarse sand. Cover and chill for 30 minutes before using.
- Lastly, prepare the peach filling. In a medium bowl combine the sliced peaches, cornstarch, salted caramel sauce, vanilla, cinnamon, and nutmeg. Gently toss to coat, then allow to stand for at least 10 minutes at room temperature.
- Preheat oven to 425 F. To assemble the pie, fill the pastry crust with the peach filling, then evenly spread the crumble over the top. Bake for 12 minutes, then reduce the heat to 350 degrees and bake for 45 to 55 more minutes, or until the crumble is deeply golden brown and the filling is bubbling all over. Allow to cool to room temperature before serving. Garnish with extra caramel sauce and enjoy!
Adapted from Evil Shenanigans