Friday, August 31, 2012
5 comments »

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

Print Save

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

Dessert, Pies and Tarts
5 comments »
    Pin It

Related Posts

6 Responses to “Gingerbread Apple Upside Down Cake”

  1. #
    1
    Sophie — January 22, 2010 at 2:27 pm

    That looks delicious!! And perfect for the winter weather.

  2. #
    2
    birdutmasali — January 23, 2010 at 2:34 pm

    hı
    I do know and love cooking

    Turkey- istanbul much love to youery nice.

  3. #
    3
    Kathleen — January 25, 2010 at 12:38 am

    This looks yummy! Can’t wait to try this recipe. Thanks for sharing.

  4. #
    4
    chelsea — May 10, 2014 at 12:18 am

    I made this tonight for a birthday and it was truly *amazing*! We all loved it and all the kids came back wanting seconds. I followed the recipe exactly and it came out incredibly moist and gooey, deliciously sweet, and spiced. I used half Granny Smith apples and half Gala. I also only had a 9″ pan and by the time I filled it up I still had enough batter (and some extra apple slices left) to fill another 9″ pan. I didn’t have any extra caramel topping, but decided to just bake the batter with the few left over apple slices. Next time I will double the amount of the caramel topping and cut up two more apples and make two full pans worth. It takes a little bit of time to make, but is not a difficult recipe to follow and is oh-so worth it! Thanks for sharing this!

    • beantownbaker — May 12th, 2014 @ 4:54 pm

      SO glad you enjoyed it! It’s been years since I’ve made this recipe and your comment has me moving it to the top of my to-bake list!

  5. #
    5
    windows 7 starter snpc oa toshiba — December 11, 2017 at 10:52 am

    I have been reviewin online more than 4 hours today for windows 7
    starter snpc oa toshiba & Pimento Cheese Burger , yet I never found any interesting article like yours.
    It is pretty worth enough for me. In my view, if all site owners
    and bloggers made good content as you did, the internet will be a lot more useful than ever before.

Leave a Comment