Peach Cherry Pie with Crumb Topping
I found out a couple weeks ago that the number one thing my mom craved when she was pregnant with me was peaches – guess I’ve loved them since day 1! Then growing up, we had a peach tree in our back yard. I remember being very young and eating fresh juicy peaches off of our tree.
When looking through my blog, I haven’t posted many peach recipes. I think that’s because I prefer to just eat them straight up. Why mess with them by baking them?!? But a couple weeks ago my eyes were bigger than my stomach. I found myself up to my elbows in fresh ripe peaches. I just couldn’t eat them fast enough.
So I started searching for a recipe to help use up my bounty of peaches. First I stumbled upon this recipe for a peach-cherry galette. As I mentioned before, I’m not a huge fan of raw cherries. While I was browsing the internet, this recipe for a crumb topped fruit pie also caught my eye.
I decided to combine these two recipes into one amazingly delicious pie. I can definitely see myself making this pie again with a whole variety of fruit fillings. If you can dream up a combination of fruits, I’m sure it would work in this recipe.
I shared this pie with Hubby’s family on a recent weekend trip to Newport. Everyone enjoyed the pie, especially nuked for 30 seconds with a scoop of vanilla bean ice cream on top.
One Year Ago: Nectarine Blueberry Cobbler
Two Years Ago: Salmon Burgers, Chicken Parmesan Burgers, and Burger of the Gods
Three Years Ago: Cinnamon Roll Cupcakes with Cream Cheese Frosting and Strawberry Peach Basil Cupcakes
Peach Cherry Pie with Crumb Topping
Peaches and cherries prove to be a great combo in this pie
Yield: 1 pie, Serves 12
Ingredients:
For the Pie
1 pie crust
For the Pie Filling
3 cups peaches, sliced
2 cups cherries, stemmed, pitted, and cut in half
3/4 - 1 cup sugar
3 Tbsp flour
1 Tbsp lemon juice
1/8 tsp salt
For the Crumb Topping
3/4 cups flour
1/4 cup + 2 Tbsp brown sugar
2 Tbsp + 2 tsp sugar
1/8 tsp salt
1/8 tsp cinnamon
3/4 stick chilled unsalted butter, cut into pieces
Directions:
For the Pie
Preheat oven to 400 degrees.
Prepare you favorite pie crust recipe and roll into a pie plate.
For the Pie Filling
Combine 5 fruit with sugar, flour, lemon juice, and salt.
For the Crumb Topping
In a bowl, mix flour, both sugars, salt, and cinnamon.
With your hands, work in butter pieces, until large clumps form.
Assemble the Pie
Pour pie filling into pie shell. Sprinkle with the crumb topping.
Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees.
Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.
Pie inspired by Martha Stewart, filling inspired by A Splash of Vanilla
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
Clara @ I♥food4thought
Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂
Well done – what an innovative variation. They look so cute!
I can totally relate to the slippery effect.
Your cake looks beautiful!
You did a lovely job on all your mini cakes.
Natalie @ Gluten A Go Go
Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉
How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/
Cheers!
Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.
beautifully done!!! love it!!!
I love the little cakes! Plus the raspberries! Yummy!
The mini cakes look really amazing!
The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉
Love the idea of the mini cakes, that’s so adorable!
Mini-cakes are definitely more work than one large cake! They’re so cute though.
What a cute idea! They look adorable!
I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!
~gail
I’m loving the mini versions! The cake looks fantastic. Mmmmm!
I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
Looks great.
Beautiful!! You did a gorgeous job :O)
These individual cakes look pretty…well done!
Really cute idea to make individual cakes, I love that. Great job!
I adore your minicakes. V lovely.
j
Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.
Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.
What cute little mini cakes! Aren’t things just better when they’re mini?
Great work!
I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
Perfect!
xoxo
Gabi
Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.
Jen,
Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!
wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom
so petite and cute!