Photo by Karen Hermann
SERVES 8
This recipe can also be prepared as a “crisp,” one of the regional pie variations invented by early American settlers. The difference is in the topping. Crisp toppings would also contain oats and nuts.
Topping
1 cup all-purpose flour
½ cup packed light brown sugar
½ cup sugar
1 teaspoon ground cinnamon
Pinch, salt
½ cup unsalted butter cut into small pieces
Peaches
5–6 cups peaches, peeled and sliced
½ lemon, juiced
4 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
Preheat oven to 350 F. In a medium bowl, combine flour, sugars, cinnamon, salt and butter. Using clean hands, rub ingredients together until mixture sticks together in small clumps.
Arrange peaches in a deep pie dish. Sprinkle with lemon juice, sugar, flour and vanilla, and toss thoroughly. Spread topping evenly on the fruit.
Bake in preheated oven until golden brown and juices are bubbling up through the topping, 45–50 minutes. Serve warm or at room temperature.
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