1. Cooking

A pie recipe fit for Georgia peach season

Celebrate stone fruit and summer with Peach Pie With an Easy Top and Bottom Crumb Crust. [LORRAINE FINA STEVENSKI | Special to the Times]
Published Aug. 23

It's Georgia peach time, thanks to our northern neighbors. My search for the perfect Georgia peach ended recently at my local produce market, near where I live in Land O'Lakes. I found some peaches that were just asking to be chosen for my pie, soft and fragrant.

You know that sweet, impossibly juicy peach you bite into and the juices run down your chin? The fragrance of these peaches was so mouthwatering, I had to eat a few slices to satisfy my taste buds while making this pie.

In addition to the stone fruit, this pie contains an extra-easy almond crumb crust. The crumbs are used in both the top and bottom crust. No rolling dough, no waiting. Just press the crumbs into the bottom of your pie dish and sprinkle the rest on top.

If the fruit is extra sweet, cut down on the sugar in the filling. You can add cinnamon to the filling if you'd like, but when peaches are in season, the peach flavor shines through without any added spices.

The pie is done when the top is golden brown and the juices from the fruit filling are just starting to bubble through the topping. If the top is browning too quickly, cover loosely with aluminum foil and continue to bake.

Want to make this a gluten-free pie? Use almond flour in place of all-purpose flour.

Lorraine Fina Stevenski is a self-taught baker and award-winning recipe contest addict. This column features recipes that have been entered in contests across America and updated for readers who love to bake. Contact her at


Peach Pie With an Easy Top and Bottom Crumb Crust

For the crust/topping:

1 ½ cups all-purpose flour

1 ¼ cups slivered almonds

¾ cup sugar

¾ cup unsalted butter (1 ½ sticks), cold and cut into pieces

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

For the fruit filling/topping:

3 to 4 pounds fresh peaches (about 8), peeled, pitted and cut into ½-inch slices, divided

3 tablespoons peach or apricot jam

½ cup sugar

¼ cup cornstarch

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon, optional

¼ teaspoon kosher salt

Demerara sugar, for sprinkling

Preheat the oven to 350 degrees. Lightly coat a 9- or 10-inch deep pie dish with cooking spray. Set on a rimmed half-sheet pan lined with parchment paper.

Make the crust/topping: To the bowl of a food processor add all the crust/topping ingredients. Pulse until the mixture resembles coarse crumbs and holds together when pinched. Or by hand, finely chop the almonds and mix with the rest of the crust/topping ingredients until crumbly. Press half the crumbs into the bottom and up the sides of the pie dish. Press firmly into the edges with your fingers to form a flat rim at the top. This will hold the juices of the peaches in place.

Make the fruit filling/topping: In a small mixing bowl, reserve 1 cup cut peaches for the topping. Stir in the peach or apricot jam. Set aside.

In a large mixing bowl, add the remaining peaches with the filling ingredients. If there's too much juice, drain partially before filling the crust. Pour filling into the bottom crust and even out with your fingers. Sprinkle evenly with the remaining crumbs, pinching as you go to form larger crumbs. Top with the remaining cup of peach/jam mixture and push the mixture into the topping as you go. Sprinkle Demerara sugar over the top. Bake for 45 minutes to 1 hour 15 minutes or until golden brown and the fruit juices start to bubble into the topping. Serve warm with vanilla ice cream or whipped cream.

Source: Lorraine Fina Stevenski


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