This easy peach pie with crumb topping recipe is perfect for summer! The peach pie filling is made with fresh peaches and the topping with almond cookie crumbles - so good!
⅓cup+ 2 tablespoons cold butter100g, plus extra for buttering the pie dish
¼teaspoonsalt
Pinch of ground vanillaor seeds from ½ pod
1eggsize medium
Filling
5large peachespitted and sliced
1tablespoonbutter15g
1tablespoonbrown sugar12g
Pinch of ground vanillaor seeds from ½ pod
Streusel
3.5ozAmaretti cookiesfinely crushed, 100g
⅓cup+ 2 tablespoons butter100g
1cupall-purpose flour125g
¼cupsugar50g
Instructions
To prepare the crust:
In a large bowl crumble together ingredients up to vanilla between your finger tips.
Once you achieve an even crumbly mass, add egg and quickly put everything together into a pastry without kneading too much.
Wrap in foil and freeze for 30-45 minutes.
Once your pastry is cold enough spread it in a buttered 9-inch (23cm) pie dish using your fingers (it is too iffy for a rolling pin). Put back in the freezer for another 10 minutes.
To prepare the filling:
Add all ingredients to a large frying pan and gently caramelize over a medium-high heat until peaches are softened, approximately 5 minutes. Set aside to cool down.
To prepare the streusel:
Add all ingredients to a bowl and knead with your fingers until large crumbs form.
To assemble:
Preheat oven to 400°F (205°C). Blind bake the crust for 10 minutes.
Remove crust from oven and add filling. Top with streusel and put back in oven for 20 minutes.
Reduce the heat to 320°F (160°C) and bake for another 40 minutes.
Notes
Make sure the butter is really cold when making the crust and don't forget the 45 minutes freezing time before handling it. Prick the crust with a fork for a few times before baking. Use pie weights (or dry beans, pennies..) on top of some parchment paper for blind baking.