Peach Crumble Pie

Apple crumble pie is alway my favorite dessert. Since peaches is in season now, I thought of baking a peach crumble pie. Of course, you can use pie crust or lattice top to be the top crust. But I personally find crumble top crust is easier for baking the pie. I also added walnut to the top crust which added extra crunchiness and fragrance to the pie. Yummy! : )

Ingredients: Serve 8

• 1 pie crust (9 inch size)
• 5 cups of fresh ripe sliced peaches
• 1 egg, beaten
• 1 Tbsp butter

Fillings:

• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour/plain flour
• 1 Tbsp corn starch
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1 Tbsp butter

Crumble topping:

• 1/2 cup all-purpose flour/plain flour
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 4 Tbsp (2 ounces) butter

Preparation:

1. Preheat oven to 400 degrees F (200 degrees C)
2. Line the pie dish with the pie crust. Brush with a layer of beaten egg to prevent sogginess.
3. Place peaches in a large bowl. In a separate bowl, mix all fillings in a bowl and pour onto peaches. Mix gently.
4. Arrange peaches on the pie crust. Dot with butter.
5. To do the crumble topping, mix flour with sugar, cut in butter until crumbly. Add walnut. Stir well.
6. Spoon mixture over peaches.
7. Bake pie on lower shelf of preheated oven at 400 degrees F for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue to bake for 30 to 40 minutes or until top crust is golden brown .