Peach Crumble Pie

Summer = pie season. Enough said. I know fall season is associated with pies, and no one can argue with a tasty pumpkin pie, but equally important are the tart cherry and peach pies that are at their finest in the heat of summer. A few weeks ago we made a small cherry pie (different from the one that Sara posted), but because it was so small we had leftover crust that I froze. Next on the list of summer pies was peach pie, so using the leftover crust I made a peach crumble pie. This is a great recipe if you have leftover pie crust, and don’t have enough for the top crust!

Peach Crumble Pie:

{ leftover crust- this leftover crust recipe was from the all delicious apple pie recipe. }

For the filling:

{ 3 cups sliced fresh peaches (for small pie- about 6 peaches) / 1 teaspoon cinnamon /
grated zest of 1 lemon / 1 Tablespoon brown sugar / 1 Tablespoon flour }

For the crumble topping:

{ ½ cup oats / ¼ cup brown sugar / ¼ cup flour / 3 Tablespoons chilled butter, cut into cubes }

Preheat the oven to 375 degrees F.

Slice the peaches, and combine in a bowl with the cinnamon, lemon zest, brown sugar, and flour. Set aside.

In a separate bowl, mix together the oats, brown sugar, and flour. Then using your fingers, rub the cold butter into the flour mixture.

Roll out the crust, and fit it in the bottom of a small pie plate. Pour in the filling, and break apart the crumble filling in pieces on top.

Bake for 30 minutes uncovered, then cover the pie with a foil tent and bake for another 20 minutes.