- Lots Of Peach
- Vanilla Sugar
- Vanilla Extract
- Brown Sugar
- Some Butter
You will need lots of peaches you want to make sure your peaches are firm so that you can slice them and chop them but not so hard that they have no lavor you also need flour. what I have here is some vanilla sugar if, you don’t wanna use vanilla sugar use granulated sugar to drop a vanilla extract then for the topping you’ll need flour, brown sugar, cinnamon, salt the oats and some butter this is actually gonna be for the filling and I’ve got my oven preheated to 350 and we are ready to rock and roll now to my peaches.I need to add the flour and my sugar now,I don’t like to add too much sugar because when you’re using something in sin season it’s naturally going to be really sweet and wonderful so you don’t need.
I don’t like to add a whole cup of sugar.I like to add about 2/3 of a cup and I find it to be perfect but taste your peaches if, you feel like they don’t have enough flavor or they’re not we enough then by all means go ahead and add a cup sugar flour lemon peaches that’s it because you want the flavor of the peaches to really come through and it looks like there’s a lot of flour but there really isn’t and you do need it because the peaches are going to leach out a lot of their own juices and you don’t want everything to be a really soggy mess otherwise. your pie will never hold together step one done step two.
I’ve got my flour a very small pinch of cinnamon you can also use that bag. I love that because it’s also reminiscent of a peach cobbler and a little bit of salt and I mix these all together. I don’t have to do a crazy amazing job does it matter I’m going to add my butter cold butter and then this is a pastry cutter if you don’t have one invest in one through inexpensive and if, you make a lot of crumb toppings and things like that this comes in handy if you don’t have it just use a fork just more time consuming and I’m impatient I need to get this in the oven and all. I’m going to do is just kind of break the butter up into small pieces kind of to resemble the size of peas so,that it’s distributed well throughout the flower you can see when it when it collects on top of that like that you just take a spoon or a knife or whatever you have and just brush it off and you continue to do that until the butter is to your desired shape or size add in your oats give this a stir and now set this aside to your pie crust just fill it with this gorgeous mixture of peaches you can see I’ve chopped the peaches but I haven’t chopped them up so much so that you can’t even tell what they are
I still like them a nice large chunk so, I would say about an inch or so maybe a little bit bigger I basically peel them with a knife if they’re hard enough you know third right at the right texture you can peel them with a knife without having to blanch them but if you find that you’re having a hard time peeling them just drop take a peach score at the very bottom with a sharp knife drop them into some boiling water for 30 seconds then plunge them into ice bath to stop them from cooking further in the peel will just come right off we’ve known each other for six years if, I don’t have to go through that step.
5I’m not going to so,I just carefully peel all of them and this was about eight peaches to get a total of a little over six cups and then just take them and cut them into thick slices and then cut the slices in half that’s all it’s really easy and really simple and just pile that beauty in your pie crust like I mean how gorgeous is that I just wanted a picture of that because it’s so fabulous and then just top it we’re doing a crumble and that is it just cover it with your crumble or crisp make sure whichever you call it and I’m just going to pop this on a baking sheet so it makes it easier to get in and out of the oven this goes in at 350 for around an hour and then I need to cool for several hours before we dig in which is going to be like the most like crucial part for the pie because it needs to set but the most torching part for me because.
I’m gonna have to smell it and look at it it can’t eat it my pie bakes for about an hour and I’ve let it cool for about two and a half or three hours you want to make sure it’s pretty much fully cooled otherwise it’s not going to set because when you bring this out of the oven all those peachy juices are bubbling and they’re so yummy but they do need time to set I can no longer wait because it has just been torturing me I’m going to cut a piece of this although I know I should let it cool just a little bit longer because I can tell it’s still warm but that is okay we live dangerously around here yes that is like a bit off that is fantastic that you do want this to cool a little bit further obviously but as you can see it’s gorgeous you’ve got your beautiful crumb topping your peaches are just juicy your pie crust is perfectly cooked and it’s a sorbed all those beautiful peachy.