This past Saturday night our ward had their annual pie night. We didn't go this year because Brad was literally knee deep in dirt in our laundry room working on putting in a new laundry room floor. On Halloween Eve after working a 10 hour day I came home to this...uh oh!
YUP!...that is the outside view of my laundry room which has been completed gutted and we are in the process of re-building. YIKES!
Notice how dark it is and we STILL don't have a wall in...I was getting nervous
Thankfully our awesome neighbor Shane came over later that night to help Brad get the new wall put in.
Brad working on the floor...We still have a ways to go but thankfully I now have a make-shift plywood floor and can use my washer and dryer. I hate it while it's being done, but can't wait to see the finished result. It will be so nice! I am also extremely grateful to have such a hard working and talented husband who can and is willing to do all the work on our little old house. With Brad there is no such thing as my leg hurts, I'm tired, it's too hot, cold or wet, it's too heavy etc. He is a mans man and I am so grateful. No wimps in this house!
Back to the pie...Brad loves pie. We really could care less that we missed out on socialising with people in our ward, but Brad did miss the pie. On Sunday he turned to me with puppy dog eyes and said..."I want pie." So once we were home from church, everyone was fed lunch and Gabe was down for a nap...I got busy. With not much pie making fruit in the house, I decided to use the last two quarts of peaches I canned this summer (sniff sniff). The result...Nat's Peach Crumble Pie= one happy Nat AND one very happy and satisfied husband. Love you babe!!
I made two pies so if you are wanting to make just one you will need to half the amounts of crumb topping and peach filling. But since you are going to the effort of making one...go on and make another and take it to a friend or neighbor!
Peach Crumble Pie
Easy Pat-in-the-Pan Pie Dough
America's Test Kitchen
Makes one 9-inch pie shell
1 1/4 c unbleached all-purpose flour
2 T sugar
1/4 t salt
8 T (1 stick) unsalted butter, softened but still cool
2 oz. cream cheese, softened but still cool
Lightly coat a 9-inch pie plate with vegetable oil spray.
Whisk flour, sugar, and salt in a medium bowl.
Beat butter and cream cheese with an electric mixer on medium speed until combined, about 2 minutes, scraping down sides of bowl as needed. Add flour mixture and beat on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl and increase speed to medium-high until dough begins to form large clumps, about 30 seconds. Reserve 3 T of the dough and set aside.
Turn remaining dough out onto a lightly floured counter, gather into a ball, and flatten into a 6-inch disk. Transfer to pie plate and press the dough evenly over the bottom of the plate towards the sides, using the heel of your hand. With fingertips, work dough up the sides until evenly distributed.
Roll reserved 3 tablespoons into ropes, press onto edges of crust and form a fluted edge. Wrap in plastic wrap and refrigerate for at least one hour. (I put mine in the freezer for 30 minutes)
6 cups of roughly chopped canned peaches (reserve about 1/3 cup of the juice)
1 cup brown sugar
1/4 to 1/3 cup of the reserved peach juice depending on how juicy your peaches are
4 tbls spoons of lemon juice
1/4 cup cornstarch
1/4 tsp salt
2 tsps vanilla extract
Combine all ingrediants in a bowl and once combined pour into the prepared pie dish.
2 cups all purpose flour
1/2 cup sugar
8 tsp cup packed dark brown sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons cold, unsalted butter cut into chunks
1 large egg
In the bowl of a stand mixer with a paddle attachment stir together the flour, sugar, brown sugar, baking powder, and salt. On low speed, add the butter chunks and beat until the mixture is very crumbly and the butter is cut in. You can do all this by hand if you prefer using your fingertips or a pastry blender to run the butter into the flour until the mixture is crumbly with the largest chunks about pea-sized. Add the egg on low speed (or use a fork) until the mixture is crumbly and combined and when squeezed just holds together.
Using your hands sprinkle the crumb topping on top of the pie mix squeezing some of the mixture to make larger crumbs.
Bake at 375 for 40-45 minutes or until the pie is starting to look golden on top. ENJOY!