We had purchased a bunch of gorgeous Peaches from the local farmers market and they were ripening fast, so I decided to make a Peach Pie, one of my husbands favorite pies! He, however does not like any cinnamon, nutmeg or anything to distract from the taste of the Peaches.
I only had one crust and have no idea how to make a decent crust (one of the last items on my list of things I have yet to master). I decided to use crust on the bottom and more of a streusel type topping, it worked out very well and I don't think I will make a 2 crusted fruit pie again! I also added some chopped cashews to the topping for a bit of extra decadence.
The crust, the perfectly ripe and juicy peaches with the crunch of the topping, was a winner!
1 deep dish pie crust
4 large peaches, peeled, cored and sliced
1 tsp Vanilla
1 tsp fresh lemon juice
1/4 cup of sugar (you could use brown sugar)
1/2 tsp corn starch
Pre-bake your pie crust at 350 for 10 minutes
In the meantime mix your peaches, vanilla, lemon juice, sugar and corn starch and set aside
To make the crust:
1.5 cups of rolled oats
2 tbl chilled butter
1/4 brown sugar
1/4 to 1/2 cup chopped cashews (optional)
Mix well with your fingers until crumbly and well incorporated
Pour your peach mixture into the pre-baked pie crust and top with the oat mixture, spread it over the entire pie
Bake for 30 minutes at 365 degrees, check to see if it is browning too quickly, if so add a pie ring or use aluminum foil to cover the pie
Bake an additional 20 minutes and check for doneness. Let cool for 30 minutes or so and serve, I had some leftover Peach Ice Cream which made for a super WOW Peach factor!