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Recipe : Entry # 8772
Janice Newcomb
Recipe Title
Peach Crumb Pie
Recipe Theme
October: Pies
Joe Wheeler EMC
Fool Proof Pie Crust:
4 cups flour
1 3/4 cup vegetable shortening
3 tablespoons sugar
1 teaspoon salt
1 Tablespoon white vinegar
1 egg
1/2 cup water

Peach Pie Filling:
2 1/2 Tablespoons minute tapioca
3/4 cup sugar
1/4 teaspoon salt
2 large (29 oz) canned peaches in heavy syrup, drained

1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 1/2 Tablespoons soft butter
For Pie Crust:
Mix first 4 ingredients together with a fork. In separate bowl, beat remaining ingredients. Combine the two mixtures stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling into desired shape.
Dough can be left in the refrigerator up to 3 days. Or it can be frozen until ready to be used. This recipe makes pastry for 2 (9 inch) double crust pies AND one 9 inch shell. The dough may be handled as much as you wish, yet it will be tender and flaky.

For Peach Pie Filling: (one 9" Pie)
Mix tapioca, sugar, and salt together. Place sliced peaches in a large bowl. Pour dry ingredients over peaches. Stir. Let stand five minutes. Spoon into the piecrust.

For Pie Crumb Topping: (one 9" Pie)
Mix toppings together with a fork to size of peas. Sprinkle on top of pie.

Bake for 45 to 50 minutes at 425°F. Serve warm with vanilla ice cream or whipped topping
Tell us about your recipe
This Pie is one of my favorite pies to make for my children! They request this Pie almost every time there is a party, potluck, or Birthday get togethers. The thick, juicy peach Filling and the flaky Crust is a delicious combination.