Peach Crisp Pie


Sum sum summertime, sum sum summertime . . . and the peaches are ripe for the pickin’!
OK, I picked nuffin. I sent Bob to the store. Now that I’m done telling fibs, let me tell you how I created this knock your socks off Fresh Peach Pie with my Apple Crisp topping. Firstly, I didn’t want a top crust, nor did I want a crumble topping, or even a streusel topping. But . . . I wanted something with texture and a bit of cinnamon flavor. So, it stands to reason that I would use my Apple Crisp topping. I also didn’t want to be mixing my beautiful peaches with flour as a thickener, I didn’t want to chance a gummy or pasty filling. So I used the Grandma standard ingredient – Tapioca. I baked mine in a Quiche/Tart pan, but a deep dish pan will work just as well.


1 unbaked deep dish pie crust
8 cups fresh ripe peaches, peeled, pitted and sliced
¾ cup sugar (half brown and half white)
1 tsp cinnamon
¼ tsp salt
1 tsp vanilla
4 TBSP quick-cooking (Minute) Tapioca


1/2 cup packed brown sugar
¼ cup wheat flour
¼ cup white flour
¼ cup cold butter, chopped
2 Dashes of salt

Line a deep dish pie plate with crust and refrigerate.
In a large bowl, mix peaches and sugars. Taste it. If the peaches are good and ripe, all is well. If the peaches are a little under-ripe, add a bit more sugar. Add cinnamon, salt, vanilla, and Tapioca. Stir to blend. Pour into the pie crust.
TOPPING: In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled (Pea-sized). Sprinkle over peaches. Put a baking sheet or foil under pie before baking, just in case.
Bake at 400° F for 20 minutes. Turn oven down to 350° F and bake for approximately 35 additional minutes or until topping is browned and filling is bubbly. Remove from oven and let cool completely.

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By Tika for CHEW WANNA EAT? © 2017







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