Charlene's Recipe

Peach crumble pie

Category: Desserts

3 oz. dried peaches or dried apricots, chopped
2 Tbsp. peach nectar or apple cider
5 ripe peaches (2 lbs. total), peeled, pitted and sliced OR 1 package (20 oz.) frozen peach slices, completely thawed
1/4 cup packed brown sugar
1/4 cup all purpose flour
1/4 cup (1/2 stick) butter, melted
2 Tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
Cream cheese pastry (recipe under "my recipes, bread"

TOPPING:
1 cup all purpose flour
1/2 cup finely chopped walnuts
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
Pinch of salt
6 Tbsp. cold butter, cut into small pieces

Combine chopped dried peaches and peach nectar in a medium size saucepan. Simmer over medium low heat 10 minutes or until peaches are softened. Set aside to cool, combine fresh peaches, brown sugar, flour, butter, lemon juice and cinnamon in a large bowl. Add cooled dried peaches. Set aside.
Heat oven to 400 F.
Roll out dough into a 12 inch round. Fit into a 9 inch pie plate. Fold excess dough under to form a stand up edge; flute edge. Refrigerate while preparing topping.
PREPARE TOPPING:
Combine flour, walnuts, brown sugar, cinnamon and salt in a medium size bowl. Work in butter with your fingertips until mixture is crumbly and large pieces of butter are no longer visible (or chop walnuts in a food processor. Add flour, brown sugar, cinnamon and salt; pulse. Add butter and pulse until mixture is crumbly).
Spoon peach mixture into prepared pie shell. Sprinkle topping all over.
Bake pie on baking sheet in heated 450 F oven for 10 minutes. Lower oven temp to 350 F. Bake for 45 minutes more or until filling is bubbly and topping is golden brown. Remove pie to a wire rack to cool slightly.