Crunchy-Top Peach Pie
Adapted from The Moosewood Cookbook
Preparation time: 40 minutes to prepare; 40 minutes to bake.
Yield: 6 to 8 servings
Make this at the height of the peach
season, with the finest, ripest peaches available. Or you can
freeze some of those same fine, ripe peaches (peel and slice the
first; spread on a tray and freeze, then transfer to a plastic bag,
seal, and store in the freezer), and surprise everyone with this
delightful pie in November or February.
If you have access to some ripe apricots, they will work equally
6 cups sliced ripe peaches
1/4 to 1/3 cup sugar (depending on the sweetness of the
3 tablespoons fresh lemon juice
3 tablespoons unbleached all-purpose flour
1 teaspoon cinnamon
A dash of nutmeg
1 unbaked 9-inch pie crust
2 cups rolled oats
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sliced almonds
3 tablespoons (packed) brown sugar
5 tablespoons unsalted butter, melted.
- Preheat oven to 400°F.
- Place the peaches in a medium-sized bowl and sprinkle with
sugar and lemon juice.
- Combine the flour and spices, and sprinkle this into the
peaches. Mix gently but thoroughly. Spread this filling into the
- Combing toping ingredients in the same bowl (no need to clean
it first) and mix well. Apply the topping evenly over the top,
patting it firmly into place.
- Place the pie pan on a baking tray to catch possible drips.
Bake in the lower part of the oven at 400ÁF for about 10
minutes, then turn the oven down to 375ÁF, and move the tray
to the center of the oven. Bake for about 30 minutes longer, or
until bubbly around the edges and golden on top. Serve hot, warm,
or at room temperature with ice cream or whipped cream, or just