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’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!
Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.
This cake looks DELICIOUS!
I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.
I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!
i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂
i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??
Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!
Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!
I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂
Sues
I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!
This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.
I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.
Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
~ingrid
Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!
LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)
i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
best wishes, jay, my blog: artandloveandme.blogspot.com