After I’ve gone through a magazine, there are always tabs left; paper reminders of recipes that I didn’t have time to get to. They hang around in the recesses of my mind, whispering ‘hello’ once in a while. It’s because of this that I’ve created Turn Back Time Tuesday. It’s a chance to go pull out an old magazine and make one of those recipes that doesn’t deserve to be forgotten. Care to join me?
My daughter is outside riding her bike in the driveway. When I glance out there, I see the top of her Spiderman helmet bobbing with ponytail swinging beneath it and her skinned, scabbed knees pumping away.
Every once in a while she stops to ‘check’ on her bike. She’ll give the screws a pretend turn, tug on the spokes and perform other kinds of maintenance in her mind that I can only guess about. Then she scratches. A mosquito bite on the arm, another one or two on the calf.
Finally, in the manner that only a child who cares nothing about whether anyone is looking will do, she pulls out her wedgie and climbs back on the bike to ride a bit more.
For a few minutes, I sit back in my chair, leave the computer and adulthood behind and relive being six again through her youthful imagination and lack of self consciousness.
Then I want pie.
Martha’s crust is and always has been amazing. I love the fact that it’s done in the food processor. I love the fact that, when I cut into it, it flakes apart in such a satisfying way. If I had to choose between this one and null, I’d be hard pressed to do so. They’re both fantastic and easy.
The rest is cake; well, pie. Cut peaches; toss them with flour and sugar. Mix crumble ingredients, leaving large clumps. Of course, that never works for me because the butter melts and I don’t end up with clumps, just delicious ooze. I think that’s more a result of my working the crumble as much as I should so that the butter/flour/sugar/oats create combined lumps. I don’t know.
If you have an answer, please share.
Once again we have a dessert that received hearty thumbs-up from all three family members. Hubby and Dudette like it just as it was, though Dudette was more focused on the crumble, crust and ice cream than the actual fruit.
I thought it was very, very good, but I would have liked a little zing to the filling. I found it to be rather sweet. Still though, sweet isn’t bad and I will take fruit pies over just about any sweet treat that doesn’t have the word cheesecake in it.
What I’d Do Different Next Time
I’d add a half teaspoon or so of lemon to the filling to balance the sweetness of the peaches and sugar and a little salt to the crumble to also give a little break to the sweetness.
- 1¼ cups all-purpose flour (spooned and leveled), plus more for rolling
- ¼ teaspoon fine salt
- 2 teaspoons granulated sugar
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- 3 pounds peaches, halved, pitted, and cut into ½-inch slices (8 cups)
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- ⅓ cup packed light-brown sugar
- ⅓ cup all-purpose flour (spooned and leveled)
- ⅓ cup old-fashioned rolled oats
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1½ hours before serving.
Subscribe to Everyday Food Magazine.