Peach pie
In flaky pastry with cinnamon-oat crumble topping
Hello!
Ever since starting Have Your Cake I’ve been meaning to make a straight-forward, simple peach pie, and this time of year is perfect, especially with July 4th coming up soon. As with most simple desserts, there are a few key pointers to follow to ensure a crisp crust, nicely set filling, and perfect topping.
This is a classic pie with a crumble topping which I prefer in the case of peach pie for the contrast between the super-soft peaches and the crunchy, flavorful crumble. I keep the sugar on the low side, and only enough starch to set the filling so that it slices nicely when chilled. If sliced when still warm, you’ll have a looser, juicier set.
If you don’t want to make a full pie and simply want to make a peach crumble, omit the pastry dough and bake with the cinnamon-oat crumble for a wonderful, simple dessert.
Although this is a simple recipe, here are some pointers for the best pie:
a par-baked crust will give you the best result and no soggy bottom. Make sure you bake it long enough so that there are no “wet” spots, which is under-baked dough.
bake the filling for 30 minutes before putting the topping on. This gives the top of the fruit more surface area to cook off moisture, and creates a better foundation for the crumble so that it doesn’t become soft where it touches the fruit.
it’s critical to let the pie bubble up in order to allow the tapioca starch to thicken the fruit.
If your topping and/or edge of pastry is browning too quickly, you can either tent foil over the top, or wrap foil around the outside to protect the crust.
