Chill lined pie pans – Cover the prepared pie pan with plastic wrap and chill for 20 minutes to 1 hour before filling with pie filling.

Keep even pressure with the rolling pin across the entire circle of pie crust so the edges and center remain the same thickness.

Roll out and turn the dough – Roll out the dough away from yourself and turn the dough often.

The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough. We recommend using a pastry blender and making pie crust by hand. Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not.Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with.Don’t stress and remember it doesn’t have to be perfect. Doesn’t have to be perfect! Working with pie dough and weaving a lattice crust takes practice.If it gets to warm, plop it back into the fridge or even the freezer for a bit. The crumb topping for peach pie is also delicious on Apple Crumb Pie and can be added to Blueberry Muffins, Raspberry Muffins, Banana Muffins or Loaf Coffee Cake. You can place the pie into the fridge after it’s cooled down if desired.įrozen peaches can be used for pie, Peach Raspberry Jam and Peach Cobbler. Cool and serve – Let the pie cool for several hours for the pie filling to thicken before slicing.Bake – Bake for about 60 minutes, or until peach juices are bubbling up around the edges and crumb topping lightly browned.Top with crumb topping – Sprinkle the crumb topping over the peach pie filling.Fill the pie – Use a slotted spoon to scoop the pie filling into the unbaked pie shell.Make the filling – Toss the peaches, sugar, lemon juice, instant tapioca, cinnamon and nutmeg.(We prefer to plop it in the freezer for 30 minutes to 1 hour.) Chill the bottom crust – After you assemble the bottom pie crust, gently wrap loosely with plastic wrap and place into the fridge or the freezer.Place into the pie shell, trim off any excess dough with kitchen shears, roll under edges and crimp with your fingers or a fork. Roll out the pie dough – Roll out the pie dough into about a 12-inch diameter.Make the crumb topping – Crumb topping can be refrigerated in a large zip-style bag or even frozen.Make the pie crust ahead of time and refrigerate for several hours or overnight. Make the pie crust – The pie dough is best super chilled.Pie Crust – Use homemade or store-bought pie crust.Cinnamon & Nutmeg – Warm spice of cinnamon and nutmeg adds a touch of spice to your pie.We use instant tapioca, as it dissolves fully. Tapioca – Tapioca is used to thicken the pie filling.Sugar naturally draws out the flavor and juice of fruit. Sugar – Adjust the sugar based on how tart or sweet your peaches are.If using frozen peaches, do not thaw before making the pie filling. Peaches – Use fresh or frozen peaches.Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.No need to cook the pie filling – There’s no need to cook the peaches before placing in your unbaked pie shell!.

Make ahead of time – Bake your pie the night before to save time!.Made with simple ingredients – Readily locate the ingredients in your local grocery store or fresh peaches from the farmers market.Easy to make pie recipe – Takes only minutes combine the ingredients!.

Peach pie with crumb topping