If you did something wrong and you want to apologize in a unique and delicious way, bake a peach crumble pie and deliver it with a note of apology for any trouble you had caused. There’s a high chance, this will work miracles. The anger may fade away with the first bite. This is a pie that may soften one’s heart, at least a little.
- 8–10 ripe peaches, peeled and sliced (depending on size of fruit and size of your pie dish),
- 1 cup sugar,
- ¼ cup tapioca,
- ½ tsp cinnamon (optional).
- 1 cup flour,
- ½ cup (1 stick) butter, chilled and cut into large chunks,
- ½ cup brown sugar, firmly packed.
- Prepare the Basic Pie Dough for a single-crust pie.
- Prepare the filling: In a large bowl, mix peaches, sugar, tapioca, and cinnamon. Allow to sit for 15–20 minutes to let tapioca activate, then spoon into the pie shell.
- Prepare the crumble topping: In a large bowl, rub together the flour, butter, and brown sugar, and rub until the texture feels like various sizes of marbles. Arrange the crumble topping over the top of the pie evenly. Do not press down on it, unless you want your crumbs to look flat. It’s a good idea to place a cookie sheet or oven liner under this pie when baking, because some bits of the crumble topping could roll off into the oven.
- Bake at 425 degrees for about 15–20 minutes, until browned. Reduce temperature to 375 degrees and bake for another 30 minutes, or until the filling bubbles, the peaches soften, and the juice thickens.
If you overwork the crumble topping, it will turn into a melted mush. To solve this, add more flour or put it in the fridge. When cooled, you can break it into a crumbly texture. On the other hand, of you underwork the the crumble, this will result in a texture that’s too fine. If this happens, just keep picking up handfuls and roll it between your hands until you get the desired texture.[images cols=”four” lightbox=”true”] [image link=”170″ image=”170″] [image link=”169″ image=”169″] [image link=”168″ image=”168″] [image link=”166″ image=”166″] [/images] [review]