This is a recipe I posted a couple years ago but I have updated it and thought I'd re-share because honestly it's too good not to!
It's hard to believe that summer is soon coming to an end but while it is still hot and steamy this is a fantastic dessert to use up those great summer peaches you probably have around! This pie is from my grandmother and it's so simple to make! She calls it Crumbly Peach Pie but after making it I changed that up a bit and named it "Impossibly Easy Peach Pie" because for years when she made it I always assumed it was a difficult one to make because of the amazing flavor but...nope, it's easy as "pie"! I am guaranteeing you will enjoy this pie!
It's hard to believe that summer is soon coming to an end but while it is still hot and steamy this is a fantastic dessert to use up those great summer peaches you probably have around! This pie is from my grandmother and it's so simple to make! She calls it Crumbly Peach Pie but after making it I changed that up a bit and named it "Impossibly Easy Peach Pie" because for years when she made it I always assumed it was a difficult one to make because of the amazing flavor but...nope, it's easy as "pie"! I am guaranteeing you will enjoy this pie!
Impossibly Easy Peach Pie
Pie Crust:
2 Cups All-Purpose Flour
¾ Cup Crisco
1 tsp. Salt
3T. Ice Water
Cut shortening into flour with a pastry blender very thoroughly. Add 3 Tablespoons ice water and mix with a fork into a large ball of dough. Divide into 2 balls, wrap in wax paper and place in the refrigerator for about 30 minutes before rolling for crust. Once crust is rolled out place in a pie plate. Bake for 10 minutes on 450 degrees weighting the crust with pie weights or forks. Remove from oven and let cool for a few minutes before filling.
Peach Pie:
1 Cup Sugar
½ Cup Flour
⅛ tsp. Nutmeg
Mix the above ingredients and cut in ½ Cup Cold Butter until crumbly. Sprinkle half the crumbs in the bottom of your prepared crust. Peel and cut 3 to 4 large peaches in half. Fresh peaches are best in this recipe. Place the peaches cut side down on the crumbs then cover with the remaining crumb mixture. Sprinkle with 2 to 3 tablespoons of water and bake in a 450 degree oven for 10 minutes then reduce the heat to 350 degrees and bake for about 30 minutes. Cool and serve with ice cream or cool whip.
• Gather your ingredients for the pie crust and the peach pie
• Prepare pie crust by cutting the Crisco into the salt and flour mixture then add ice water and form into a large dough ball. Place in refrigerator for about 30 minutes before rolling it out
• Place your dough onto a pastry cloth or floured surface and roll out to fit a 9 inch pie plate
• Place rolled dough into a pie plate and flute the edges. Weight the crust with pie weights or forks and bake at 450 degrees for 10 minutes. Remove to cool before filling
• Combine the sugar, flour and nutmeg together in a large bowl
• Cut cold butter into the flour mixture until you have blended it well and you have "crumbs"
• Peel and slice peaches in half
• Cover the entire crust with crumbs, reserving some for the topping
• Place peaches cut side down on top of the crumbs then use the remaining crumbs to top the rest of the peaches. Add 2 to 3 tablespoons of water and bake as recipe instructs
Easy as PIE!
Yummy in the tummy!
Recently someone tried this pie for the first time and he said it was so good that when he died he wanted it buried with him. Now that is a rave AND unique review if I have ever heard one!
Satisfaction guaranteed!
