Yeehaw, it’s time for another weekly pie as part of my 52 Pies Project. This Old Fashioned Peach Crisp Pie came as a result of playing around with recipes for Father’s Day. I had peaches (Ruston, Louisiana peaches, no less!) and I was craving a peach crisp or cobbler because of how great it goes with ice cream, but I really needed to make a pie because, well, um, the pie project. Which got me thinking. Why not combine the two? You know, make a Peach Crisp Pie and top it with ice cream.
And so I did.
And let me just say that the marriage of the Peach Crisp and the pie crust make the most delicious pair! They’re the cutest little couple and the delicious baby they create together is just downright scrumptious.
A couple of weeks ago while I was in Salt Lake City, I was interviewed by a Fox television station for a lifestyle segment regarding my pie project and The Traveling Apron Cookbook. The host, Brittany Graham, asked me what my favorite pie has been so far. I got nervous and said my favorite was this Brownie Ice Cream Sundae Pie. And while it is a favorite, it’s probably not my most favorite. If she asked me again, I’d say it’s this Old Fashioned Peach Crisp Pie!
And speaking of the pie project, we are now at pie 16! 16 pies! And we’re still not even to the halfway mark. I am so enjoying the pies and already have another weekly project to take its place when we hit week 52. If not sooner! Obviously, I like to work in project form. The apron recipe swap project, the pie project, and then the Louisiana alphabet project. More on the alphabet project soon, but we’ll be walking through the alphabet with Louisiana themed recipes.
I am so excited!
But for now, let’s get back to pie.
- 1 refrigerated pie crust
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- ⅓ cup sugar
- 6 tbsp cold butter, cubed
- 4 cups sliced, peeled fresh peaches
- 2 tbsp cinnamon sugar mixture (I use the Dixie Crystal's Cinnamon Sugar Shaker)
- Preheat oven to 375 degrees.
- Place pie crust into a greased 9 inch pie dish. *Note: my dish is a little smaller therefore I used the extra crust and filling for an individual sized pie. Your larger pie may not yield 2.
- In a small bowl, combine flour and sugars and cut in the butter until mixture resembles wet sand. Sprinkle half of the mixture into the pastry; top with peaches, top with remaining crumbs. Sprinkle cinnamon sugar over the top.
- Bake at 375 for 35-40 minutes, or until filling is bubbly and peaches are tender.
Serve this pie warm, fresh out of the oven with a mini scoop (or two) of vanilla ice cream. The flakey crust, tender peaches, warm streusel topping nestled under the ice cream will have you considering a second slice. It’s pure goodness and the kind of dessert that is reminiscent of simpler times when conversation over a slice of pie solved most of life’s problems.