May is finally upon us and summer isn’t far behind, which means that summer fruit pies will quickly become part of our menus again!
Is it still cold where you live (because in Michigan spring hasn’t quite kicked into full swing yet!)? Not to worry, you can cheat a little bit with this recipe by using some canned peaches. You just drain out any syrup and, once baked, you can hardly tell the difference! I used canned peaches and fresh strawberries; with homemade pie crust, this tasted like quite a fresh pie.
Below, you can see a set-by-step tutorial on how to make this pie:
You begin with a pie crust (sorry, that part isn’t step-by-step, but the directions are very easy to follow!):
Next, you can prepare the fruit and mix in some cinnamon, cornstarch, and a couple other ingredients:
After that, you can work on the flaky topping:
Pour the fruit into the pie mold, then top with the buttery topping, and bake:
This is a super amazing, tastefully tart and sweet pie that’s sure to please all pie-lovers. The topping is almost a mix between a traditional pie crust topping and a crumble topping. It is buttery, flaky, and only lightly crumbly (though still crumbly enough to satisfy crumble-lovers like me!).
You can also change up this recipe by using different fruits, such as other berries, rhubarb, cherry… the possibilities are endless!
- 1 cup (4 ½ ounces) all-purpose flour
- 7 tbsp (3 ½ ounces) cold butter, cut into small cubes
- 1/2 tsp granulated sugar
- ¼ tsp salt
- 2 tbsp cold water
- 1 ½ tsp cider vinegar
- 1-15 oz can diced peaches, drained
- OR about 1 ½ cups fresh diced peaches
- 3 ½ cups strawberries, diced
- 3 tbsp brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- 2/3 cup (3 ounces) all-purpose flour
- 5 tbsp (2 ½ ounces) butter, cold, cut into small cubes
- 1 egg yolk
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- ½ tsp ground ginger
- ¼ tsp salt
- 1. For the crust: In the bowl of an electric mixer, combine the flour, butter, sugar and salt. Mix until the biggest butter chunks are about the size of a pea. Add the cold water and vinegar, one spoonful at a time. If the dough is not coming together, add a little bit more water. Don’t over-mix. Wrap the dough in saran-wrap and refrigerate for at least 30 minutes.
- 2. For the filling: Combine the fruits, sugar, and cinnamon in a bowl. Slowly add the flour to the mixture. If the mixture is still very liquidy, add extra flour.
- 3. Preheat the oven to 350F. If the pie crust is chilled enough, roll it out and place it in a 9-inch round pie tin. Return to the fridge.
- 4. For the crumb topping: Combine the flour, butter, sugars, ginger, and salt in a bowl using a pastry blender. Once the butter chunks are the size of peas, add the yolk.
- 5. Assemble: Place the fruit filling in the pie tin on top of the crust. Sprinkle the crumble topping over the fruit. Bake in the oven for 60-75 minutes. Allow to cool completely before serving.
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