A Request was made for Peach Pie!

I was in the mood for a Peach Crisp. A simple and delicious dessert, right? Robert, on the other hand, thought a Peach Pie sounded much better, so I compromised by making a Peach Pie with Crumb Topping!

The peaches prepared and ready to be cooked:

Colorado Peaches

 Next comes the Crumb Topping, consisting of unused crust ingredients, oatmeal, brown sugar, cinnamon and a dash of ground cloves:

Crumb Topping

 Put it all together into a prepared pie crust:

Ready for the oven

 Fifty minutes in a 350 degree oven results in this:

Ready for Vanilla Ice Cream

For the recipe in it's entirety, see below:

Streusel-Topped Peach Pie

Ingredients

• 2 1/3 cups all-purpose flour, divided
• 1 teaspoon salt, divided
• 1/2 cup chilled butter, cut into small pieces
• 1/4 cup ice water
• 1 tablespoon white vinegar
• Cooking spray
• 1/2 cup regular oats
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon, divided
• 1/8 teaspoon ground cloves, divided
• 6 cups sliced peeled peaches (about 3 pounds)
• 1 cup granulated sugar
• 1/2 cup raisins
• 1 tablespoon fresh lemon juice

Preparation

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and 1/2 teaspoon salt in food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water and vinegar through food chute, processing just until blended (do not allow dough to form a ball).
2. Remove two-thirds of dough and press into a 4-inch circle on plastic wrap. (Leave remaining dough in processor.) Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place rolled dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Set aside.
3. Add oats, brown sugar, 1/4 teaspoon cinnamon, and a dash of cloves to the dough in processor; pulse several times or until crumbly. Set aside.
4. Preheat oven to 350°.
5. Combine 1/3 cup flour, peaches, granulated sugar, raisins, juice, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and a dash of cloves in a large saucepan; let stand 10 minutes. Place pan over medium heat; cook 10 minutes or until peaches are soft, stirring occasionally. Spoon peach mixture into crust. Top with oat mixture. Bake at 350° for 50 minutes or until top is browned.

Cooking Light  JULY 2003