It goes without saying that summer is the time for fresh fruit. Even in the supermarkets at this time of year, there’s a much better chance of getting some local produce, instead of something shipped in from halfway around the world. I had been looking through my recipe box just to check out pickle recipes–yes, the okra are still coming–when I ran across a pie recipe that my mom made and is one of my favorites.
I used to avoid baking in my apartment because I didn’t like making the AC have to work against the heat that filled up the kitchen. However, here in my house, the venting from the oven works well and my kitchen stays cool. Therefore, yesterday when I saw some nice looking peaches at the store, I knew exactly what I would do with them.
This is an easy recipe and much tastier than anything from the frozen foods department. (If making the pie crust is not your thing, you can use a store-bought pie shell. Normally, I like making the pie crust, but today I used Mrs. Calendar‘s, and it was OK. My usual homemade pie crust recipe is here.)
Peach Crumb Pie
Pre-heat the oven to 425 degrees.
4 C. fresh peaches, about 6-7 peaches
2 1/2 Tbsps. dry tapioca (not the pearl type)
3/4 C. sugar
1/4 tsp. salt
1 Tbsp. lemon or lime juice
Peel and slice the peaches. Mix together with the other ingredients in a large bowl. Set aside for 5 minutes or the time it takes to make the topping.
1/3 C. packed brown sugar
1/4 C. flour
1/2 tsp. cinnamon
2 1/2 Tbsps. soft butter
Use a fork and cut the dry ingredients into the butter until it all becomes soft little balls about the size of a pea. Then put the peach mixture into an unbaked pie crust. Even out the peaches in the crust so that there are no gaps. Sprinkle the topping over the peaches. Bake at 425 degrees for 45-50 minutes.
This is a very forgiving recipe. Even if you have never made a pie before, you can make this one and have a dessert that looks elegant, tastes delicious, and is homemade!