Peach Crumb Pie

Here is the recipe for the Peach Crumb Pie that I promised!

(I forgot to take a picture!!)

Peach Crumb Pie

INGREDIENTS:

(Filling) 3.5 lbs peaches

3/4c. packed light brown sugar

1.5 tbsp cornstarch

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1 tsp. vanilla extract

(Topping) 2/3 c. old fashioned oat

1/2 c. packed light brown sugar

1/4 c. all purpose flour

1/4tsp. salt

2 tbsp. unsalted butter, melted

1 tbsp. lemon juice

1 tsp. water

(Dough) 1 c. all purpose flour

2 tsp. sugar

1/8 tsp. salt

2 tbsp. cold unsalted butter, cut into pcs.

2 tbsp. cold vegetable shortening

1 tsp. cider vineagar

3-4 tbsp. ice water

1. Preheat oven to 375.

2. To make the filling, gently toss together all filling ingredients in lg. bowl until combined.

3. To make crumb topping, stir together oats, brown sugar, flour, and salt in medium bowl. Add butter, lemon juice, and water, stirring until mixed well. With your hands, press crumb mixture together to form large clumps.

4. Whisk together flour, sugar, and salt in large bowl. With pastry blender or two knives used scissor style (I USED MY FOOD PROCESSOR, cut butter and shortening into flour mixture until mixture resembles crumbs. With fork, stir in vinegar and water, 1tbsp. at a time, until dough begins to form.

5. Press dough together and shape into a disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight.

6. On lightly floured work surface with lightly floured rolling pin, roll dough into 12" round. Gently fold dough  in quarters and ease into 9" pie plate, pressing it against side of pie plate. Trim edging, leaving a 1" over hang. Decoratively crimp edge of dough. Spoon peach filling into pie shell. Break up crumb topping clumps and place ontop of filling.

7. Place pie on baking sheet to catch any drips. Bake 40 minutes; loosely cover with sheet of foil to prevent over browning. Bake until filling is bubbling in center, 40-45mins longer. Let cool completely on wire rack.