By Kelly Bogard

Sometimes life surprises you. Sometimes it’s pleasant and others not so much. So when I walked into the grocery store earlier this week, I didn’t realize I was in for such a good surprise. Big, juicy, sweet smelling Texas peaches from the Hill Country.

These are perfect for Peach Melba Pound Cake or Baked Peaches. I see them in the store from time to time but never this big and at the perfect ripeness. Just ripe enough to make them especially good for pie. And that’s just what we are going to do.

For Peach Crumble Pie, you will need…
1 pie crust
5 large peaches
1/4 c. corn starch
1/4 c. sugar
2 tsp. cinnamon
And for the crumble, you will need…
3/4 c. flour
1/2 c. butter, cubed
1/4 c. sugar
1/4 c. light brown sugar
1 tsp. cinnamon
1/2 tsp. salt

I love a good fruit pie with a scoop or two of vanilla ice cream. Peach is definitely one of my favorites. Not just for the flavor but for the aroma when it’s baking. There’s just something about the smell of a fresh peach that makes me smile.

Start by preheating your oven to 400 degrees, and slice the peaches up so you can get them into a large bowl. Once they are all sliced, gently toss them in with the corn starch, sugar and cinnamon. Then set them aside to get juicy.
PeachCrumblePie

Pulse together the flour, butter, sugars, cinnamon and salt into a food processor. This will be the crumble, so you want to make sure you pulse it, rather than just turn it on. That allows you to determine how thick or fine it crumbles. It will be fine at first, and then start to come back together.
PeachCrumblePie

Place the peaches onto of the pie crust in a 9- or 10-inch pie dish. I prefer to use a deep dish, so I can add more fruit.
PeachCrumblePie

Finally, top the fruit with the crumble and put it into the oven. Bake for 20 minutes at 400 degrees. Then reduce the heat to 375 while the pie is still baking, and continue baking for 40 more minutes. Let cool for at least an hour before cutting or serving.
PeachCrumblePie

This pie makes everything just peachy. Brighten your day with this warm, sweet dessert. From all of us at Texas Table Top, enjoy!

Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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