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. 
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
beantownbaker — January 22nd, 2014 @ 9:37 pm
Chipotle is a flavor I’m learning to love as I use it more and more!
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
beantownbaker — January 23rd, 2014 @ 2:15 pm
Is it So Long Saloon by chance?…
If so, check back on Tuesday…
beantownbaker — January 23rd, 2014 @ 2:17 pm
BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!
Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
this is definitely one i’ll need to make, great flavor combo 🙂
Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.
*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
beantownbaker — September 12th, 2014 @ 10:40 pm
Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
Are there any water bath instructions?
Thats look so delicious.. nice sharing
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