{"id":3656,"date":"2019-09-04T21:50:07","date_gmt":"2019-09-04T21:50:07","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3656"},"modified":"2019-09-04T21:50:07","modified_gmt":"2019-09-04T21:50:07","slug":"peachraspberrycrumbpie","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/peachraspberrycrumbpie\/","title":{"rendered":"September Recipe of the Month: Peach & Raspberry Crumb Pie"},"content":{"rendered":"

\"Peach<\/a>Sweet peaches and tart raspberries harmonize in this juicy marriage of pie and crumble. A flaky pie crust cradles the tender fruit and a buttery almond-laced crumb gives the top a gentle crunch. Take this to your next picnic or backyard barbecue and you\u2019ll be scribbling out the recipe for everyone\u2014it\u2019s that delicious. Buy a good pre-baked crust or make your own by following our\u00a0Flaky Pie Dough recipe<\/a>. This crumb pie is best enjoyed the day you bake it, but next-day leftovers will not go to waste!<\/p>\n

INGREDIENTS<\/h1>\n

Makes one 9″ pie | Serves 8<\/i><\/b><\/p>\n

4 ripe medium peaches (approximately 6 cups cut fruit)<\/p>\n

2 pints fresh raspberries (approximately 3 cups)<\/p>\n

1\/3 cup dark brown sugar<\/p>\n

1\/2 cup granulated sugar<\/p>\n

1 cup unbleached all-purpose flour, divided<\/p>\n

3\/4 teaspoon almond extract, divided<\/p>\n

1\/2 teaspoon pure vanilla extract<\/p>\n

2 tablespoons lemon juice<\/p>\n

2\/3 cup light brown sugar<\/p>\n

2\/3 cup sliced almonds<\/p>\n

4 ounces unsalted butter (1 stick), chilled & cut in 1\/4″ cubes<\/p>\n

1 pre-baked 9″ pie shell<\/p>\n

DIRECTIONS<\/h1>\n

Preheat oven to 350\u00b0F. Line a rimmed baking sheet with parchment paper.<\/p>\n

Bring a medium saucepan of water to a boil. Cut an X on the bottom of each peach, just breaking through the skin. Fill a large bowl with ice water. Blanch the peaches in the boiling water until the skin around the X starts to curl back, about 2-3 minutes. Test one to be sure the skin pulls back easily. If so, use a slotted spoon to transfer the peaches to the ice bath.<\/p>\n

Once cool, peel the peaches and cut them into 1\/2″ wedges. In a medium bowl combine the peaches, raspberries, dark brown sugar, granulated sugar, 1\/4 cup flour, 1\/4 teaspoon almond extract, vanilla extract and lemon juice. Combine gently, being careful not to crush the raspberries. Allow to rest for 1 hour.<\/p>\n

In the bowl of a stand mixer fitted with a paddle attachment, place the remaining 3\/4 cup flour, light brown sugar, sliced almonds and 1\/2 teaspoon almond extract. With the mixer running at low speed, add the butter a cube at a time. Continue mixing for 4-5 minutes until the flour mixture is a coarse crumbly texture. Set the crumb topping aside.<\/p>\n

Set a strainer over a medium bowl and pour the fruit mixture into it. Allow the juice to drain for 2 minutes. Add the strained fruit to the\u00a0pre-baked pie shell<\/a>\u00a0and level with a spatula. Pour 1\/4 cup of the drained fruit juice over the fruit. Discard the remaining juice or use for another purpose. Evenly distribute the crumb topping over the pie.<\/p>\n

Place the pie on the lined rimmed baking sheet and place on the center rack of the preheated oven. Bake for 80-90 minutes. The pie should be bubbling up around the edges and golden brown on top.<\/p>\n

Let cool for 1 hour before serving. Enjoy!<\/p>\n

Printable PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sweet peaches and tart raspberries harmonize in this juicy marriage of pie and crumble. A flaky pie crust cradles the tender fruit and a buttery almond-laced crumb gives the top a gentle crunch. Take this to your next picnic or … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160],"tags":[],"class_list":["post-3656","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nSeptember Recipe of the Month: Peach & Raspberry Crumb Pie - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/peachraspberrycrumbpie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"September Recipe of the Month: Peach & Raspberry Crumb Pie - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"Sweet peaches and tart raspberries harmonize in this juicy marriage of pie and crumble. 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