DETROIT FREE PRESS PEACH CRUNCH PIE--1959

The autumn produce is starting to flood into the Farmer’s Markets. Apples, pears and plums are pushing the peaches to the side. Before the peaches disappear here is a luscious peach pie to try for the Labor Day Weekend.

No, no, squash!  Go away, we want a couple of more weeks of summer before Labor Day!!

This recipe is so old I use to make it for my high-school boyfriend. He may have forgotten me, but I know he hasn’t forgotten this pie. It is that good. I clipped this recipe out of the paper in 1959. It is still one of my favorites with its fresh sweetened peaches dusted with cinnamon and topped with butter rich crunchy streusel. As a variation, I have added a handful of blueberries to the peaches.

 For advice about picking out peaches and ripening them check Michigan Cottage Cook Post: 8/10/10.  For how to peel peaches go to Michigan Cottage Cook Post: 7/28/10.

When the peaches are very ripe and juicy, I add 2 to 3 tablespoons of extra flour to the peaches and sugar to make the pie easier to serve. I also like to add some nutmeg as I think peaches and nutmeg go together like a horse and carriage. I like the pie just by itself but whipped cream or vanilla ice cream take it over the top.

Sublime! Enjoy!!

DETROIT FREE PRESS PEACH CRUNCH PIE
1 unbaked pie crust
3/4 c sugar
2 to 3 T flour, optional
4 c fresh peaches, peeled and sliced
1/2 c sugar
3/4 c flour
1 t cinnamon
1/4 to 1/2 t Nutmeg, optional
1/3 c butter

Ingredients:  Pie crust, butter, brown sugar, sugar, flour, cinnamon, peaches, and nutmeg, if desired.

Place pie crust into a 9 or 10-inch pie pan. In a bowl, mix 3/4 cup sugar and peaches together; I like to added 2 to 3-tablespoons of flour. Mix well. Pour peach mixture into the pie crust. In a separate bowl, cut the butter into remaining dry ingredients with a pastry blender until mixture resembles coarse cornmeal; sprinkle mixture over the peaches. Bake in preheated 425° oven for 45 minutes.

Put pie crust into a pie pan.  Crimp edges.

Put peaches in a bowl and add sugar.

I add flour to the peaches to make the pie easier to serve.  Mix well.

For the topping:  In another bowl, put sugar and flour.

Add cinnamon.

Cut butter into cubes or slices and add to sugar mixture.

Use a pastry blender to cut butter into sugar/flour mixture.

I like to add some nutmeg.

Add a 1/4 to 1/2 teaspoon of nutmeg to sugar/flour mixture.  Mix well.

Mixture looks like coarse crumbs or meal, ready to put on top of the peaches.

Peach mixture in the pie shell.  I had a mixture of yellow and white peaches.

Put topping on peaches.

Bake in preheated  425° oven for 40 to 45 minutes.

Half way through baking, add a pie shield, if desired, to keep the crust from getting too brown.

Delicious pie ready to serve.  Enjoy!!!