Bake an additional 60 minutes until crumble is dark golden brown and filling is bubbly throughout. If you are using convection, you should be able to bake the whole time on the center rack. If you have a standard-bake oven (not convection), at this point you will want to move the pie with the baking sheet up to the center rack of your oven. Place the pie on the preheated baking sheet, in the 425F oven. Spoon the crumble roughly evenly over the top of the fruit. Pour the fruit filling into the crust.Using fingertips, mix in the butter until the mixture comes together and looks like it has clumps of crumble. Whisk together the flour, sugar, cinnamon, ginger, and salt.Otherwise you will want to bake the pie on the lowest rack at the beginning of bake time and then move it up to the middle rack part way through. This will ensure the thick bottom crust gets crispy when it bakes. Especially if you have a convection oven, like I do, you may want to heat a large baking sheet in the oven while it preheats.Taste to see if you would like to add more sugar. In a very large bowl, mix together the peaches, sugar, cornstarch, lemon zest, lemon juice, nutmeg, vanilla, and salt.
#Peach pie with crumb topping free#
Feel free to keep the dough rustic looking around the edges, no need to trim or crimp it. This dough should cover the bottom and sides of the baking pan. Wrap it loosely around the rolling pin and transfer it to a 9″x13″ baking pan.
Using a floured surface and floured rolling pin, roll out the refrigerated dough into a rectangle 11″x15″ in size. Cover with the wrap, refrigerate at least 1 hour. With your hands, squeeze the dough together into a large disk. Empty dough onto a section of plastic wrap. Drizzle in the ice water, a tablespoon at a time, just until the dough just begins to come together. Add the butter pieces, pulse 6-8 times until the largest butter pieces are the size of peas. In a food processor, pulse the flour with the salt. Because Deep Dish means more fruit. And, with a fresh, super-ripe peach, all you want is MORE. And that slab pie went right out the window. But then I saw this Deep Dish Peach Crumble Pie. If you’re not familiar with a “Slab Pie”, it is a pie made on a large 13″x18″ sheet pan, meant to be taken to a Picnic or Potluck for easy cutting and serving to many people. As kids, we were a little leery of the name (probably because it wasn’t “Apple” or “Cherry” or “Chocolate”) but we were completely sold at first bite – it is a wonderful pie, which I promise to make sometime in the Fall or Winter – comfort food at its best! You won’t believe how delicious it is!īut, it is still Summer here, getting to the end of Peach Season, and I’d been planning for months to make my first “Slab Pie”, out of locally grown ripe peaches, which are so juicy and luscious you’d feel like it was the first peach you ever tasted. My Grandma Clara was known particularly for her Sour Cream Raisin pie, which is an amazing concoction she would make for my Dad every time we would visit her. My Grandma Alice apparently was known to make 2 pies a day several times a week for her farm-based family of 8, sometimes sending my Aunt Mary up the Cherry tree to pick ripe cherries for her. Both my Mom’s and my Dad’s sides in fact.
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