The goal was to purchase a 5 pound bag of tart red cherries. After all, I am in Michigan surrounded by the Lake and fruit orchards. I knew they would have to be frozen as the season passed in my absence. Even so, cherries individually quick frozen (IQF) at the orchard are pretty darned good. Unfortunately, the farmer’s market is hoarding them all for themselves, teasing me with “Not for Sale” bright red bags right there in the freezer in plain sight.
The good news is that Michigan peach trees are still in production so I soothed myself with a small basket of about 3 pounds of the deliciously scented fruit. Good peaches are generally hard to find. Usually the ones in run-of-the-mill grocery stores are hard, mealy, bland or all three. So, finding fabulous fruit is a treat. How do you tell the good from the bad? Look for smooth skin without bruises or holes. Unless you intend to store them on the window sill until ready to use, you’ll want to choose ones with a little “give” when softly squeezed … similar to a firm, but not hard, tomato. Above all, smell them. No peachy smell, no buy! You want your peaches to smell like peaches!
While I love pie pastry, less is more upon occasion. I decided I wanted the peaches to be the star of this show so I made a crumb topping instead of the heavier pastry covering. This version is not too sweet or heavy … just right after a good meal, or even for breakfast. Enjoy!
Pinch the topping ingredients together until it looks like crumbs
Ready for baking
- Filling:
- 3 Pounds Fresh Ripe Peaches, Peeled, Pitted and Sliced Thinly
- ½ Cup Firmly Packed Dark Brown Sugar
- ½ Cup Granulated White Sugar
- Juice from ½ Fresh Lime
- ¼ Cup Corn Starch
- ¼ Teaspoon Cinnamon
- 1 Pinch of Salt
- ½ Teaspoon Vanilla Extract
- Topping:
- ¼ Cup All Purpose Flour
- ¼ Cup Firmly Packed Dark Brown Sugar
- ¼ Teaspoon Cinnamon
- 3 Tablespoons Butter Cut into Thin Pats
- ¼ Cup Sliced Almonds for Garnish at Serving
- Pastry for 9" Pie:
- 1¼ Cup All Purpose Flour
- ⅓ Cup Shortening
- ½ Teaspoon Salt
- Up to 5 Tablespoons Cold Water
- Place the sliced peaches, sugars, salt, cinnamon, lime juice and vanilla into a bowl; stir well. Let sit for at least 15 minutes, even overnight covered in the refrigerator is OK. Pour about ¼ cup of the juice from the peach mixture into a small bowl; add corn starch and whisk until well mixed without any lumps. Pour the juice corn starch mixture into the peaches, stir well and set aside.
- Measure the flour, sugar, cinnamon and butter into a bowl. Pinch all four together until well combined and the mix becomes crumb-like; see picture. Set aside.
- Pour the peaches into the prepared pie crust (see link below for instructions to make the pastry). Sprinkle the topping over all; dot with 1 tablespoon butter. Bake on a center rack in a 350 degree oven for 45 to 50 minutes or until the crust and topping are well browned. Allow to cool at least 15 minutes before serving.
- Serve warm or at room temperature; sprinkle with sliced almonds to garnish. Of course, whipped cream and/or vanilla ice cream are a wonderful addition!
Click here for instructions: How to make a pie crust.
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