This peachy dish is best eaten within a couple days - if it even lasts that long!
Situation Critical, Peach Crumble Pie
Ingredients:
1 package of box pie crust (prepare as directed) or use a frozen deep dish pie crust
FILLING:
8-10 peaches, peeled, pitted and sliced (10 for a deep dish pie plate)
3 tbsp fresh lemon juice
2- 3 tbsp cornstarch (3 for deep dish)
1/2 tsp almond extract
Pinch of nutmeg
CARAMEL SAUCE:
1/2 cup light brown sugar, packed
1/4 cup butter
1/4 cup whipping cream
CRUMBLE TOPPING:
1/2 cup ground almonds
3/4 cup quick cooking rolled oats
1/4 cup light brown sugar, packed
1/4 cup butter, softened
2 tbsp flour
Pinch of nutmeg
Method:
Preheat oven to 425 degrees. Prepare crust and place in a pie plate trim excess and crimp edges (preferably deep dish pie plate).
Combine the sliced peaches and lemon juice; stir to coat peaches. Set aside.
In a small heavy bottom saucepan over medium heat bring the ¼ cup butter, ½ cup brown sugar and whipping cream to a gentle boil: stirring constantly. Continue boiling until mixture thickens and becomes more caramel like. Remove from heat continue to stir for a minute; set aside to cool slightly.
Combine the ground almonds, oats, flour, nutmeg and remaining butter and brown sugar in a medium sized bowl. Using a fork blend all the ingredients together until they are thoroughly mixed and the texture is crumbly. Set aside.
Drain the lemon juice from the peaches. Add the almond extract, cornstarch and nutmeg; mix well. Place into pie crust.
Pour caramel sauce over top of peaches.
Evenly sprinkle crumble topping over caramel sauce and peaches. Place pie in the bottom rack of the oven. Bake for 15 minutes at 425 degrees and then change temperature to 350 degrees.
Loosely cover the top with foil as too not brown the crumble too much. Continue baking for 45 minutes.
Let cool and set completely and enjoy.
Courtesy of Erin Bolger.
www.thehappybakerchick.com