Monday, October 01, 2007

Quick Peach Pie with Crumble Topping

Again the inspiration for this creation was the need to use up pantry items nearing expiration. It's funny how the idea of having to throw out food gets me to come up with some great ideas!

I had a reduced fat prepared graham cracker crust and frozen peaches in dire need of attention. With a little tender loving care, I created a delicious and decadent "semi" homemade pie.

I don't think I've ever made just a plain peach pie before. I've always added blueberries and made my own crust. In this case I figured the prepared graham crust would be a good complement to the peaches and the crumb topping really added an extra richness.

Speaking of richness, this a fairly rich pie. I did however, reduce the fat by using half the amount of butter than in traditional crumbles. I also cut the sugar. Don't worry it was absolutely fabulous! You can cut a lot of extra fat and calories without even noticing the difference in flavor.

Quick Peach Crumble Pie

1 prepared reduced fat graham cracker crust
1 egg white, beaten
1 16 oz. bag frozen peaches or 2 - 2 1/2 cups fresh peaches, sliced 1/4" thick
1/4 cup turbanado sugar, or regular white sugar
1 tablespoon tapioca
1/8 teaspoon sea salt


1/2 cup all purpose unbleached flour
1/4 cup oatmeal
1/2 cup brown sugar, packed
1/4 cup butter (4 tablespoons)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt

Preheat oven to 375 degrees.
Brush pie crust with egg white and bake for 5 minutes. Set aside to cool.

If using frozen sliced peaches, spread them out on a cookie sheet to thaw and cut each slice in half to make them about 1/4" thick.

In a medium bowl, place peaches, 1/4 cup sugar, tapioca and salt. Stir and let stand for 15 minutes.

In the meanwhile prepare the crumble topping. Mix flour, oatmeal, brown sugar, butter, and spices with a fork until it resembles coarse bread crumbs.

Place peaches in the prepared crust and top with the crumb mixture. Place on top of a foil lined bake sheet.

Bake in preheated 375 degree oven for about 50-55 minutes or until topping is golden and peaches are bubbling and tender.


Jen said...

it was the best peach pie
of all the peach pie in the universe

god bless you

Emily said...

Brilliant! Such a good idea.
I love that you used oats in the crumble part.
I find most of my cooking ideas comes from using up leftovers.

Anonymous said...

Don't know if you still update your blog, but this is awesome, just what I was looking for. Thanks!