SpringontheCoast Apple and Peach Pie Recipe
Pie Crust (for bottom):
1 ½ cup pastry flour
¼ tsp salt
2 tsp white sugar
1 stick cold butter, cut in small pieces
1 egg yolk
8 tbsp cold water
Oat Crumb Topping:
1 ½ cup large flake oats
1 cup all purpose flour
1 tsp salt
1 cup brown sugar
1 ½ cup cold butter, cut in small pieces
Six apples (3 tart and 3 semi-tart) sliced wedges
1 ½ cup frozen peaches, in wedges
1 cup freshly squeezed lemon juice
½ tsp salt
¾ cup white sugar
1 1/3 stick butter
1/3 cup flour and 1/3 cup water
1. Prepare crust:
Combine dry ingredients in a large bowl, then refrigerate x ½ hour.
Cut butter into small cubes, refrigerate ½ hour.
When ready, cut dry ingredients with butter until crumby.
Mix egg yolk with cold water and quickly add just enough liquid to buttered mixture until just sticky when pressed together.
Do not over mix. Gather pastry into a large piece of plastic wrap, flatten into disk and refrigerate for ½ hour.
2. Prepare filling:
Toss fruit with lemon juice, sugar and salt.
On stovetop, sauté butter, add fruit mixture, and cook on low-med heat until fruit is slightly soft but still firm enough.
Mix 1/3 cup flour with 1/3 cup water until smooth, and add mixture to pan.
Stir until thickened. Set aside to cool.
3. Prepare Oat topping:
Combine all dry ingredients in large bowl. Toss in butter pieces. Refrigerate until needed.
Putting pie together.
Preheat oven to 350°F
- Roll out pastry dough and press into large pie dish.
- Fill with fruit mixture to just ½ inch from top.
- Top with Oat crumble mixture.
- Place a large shallow pan at bottom of oven. Place pie onto middle rack. Bake for 40-45 minutes or until top is golden brown
- Remove pie and cool.
Serve alone or with vanilla ice cream. Yum!