Add the jam, a little at a time, and beat until stiff peaks are formed.įor a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. Add the vanilla and confectioners' sugar and continue to beat until soft peaks appear. Let cool before serving with Strawberry Whipped Cream, if desired.īeat the heavy cream in a medium bowl until thick. Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Lightly brush crust with egg to prevent dough from becoming soggy later. Line the bottom and sides of a 9-inch pie plate with one pie crust. and bake until the top is golden brown, another 30 minutes. Preheat the oven to 450 degrees F (220 degrees C). Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. Brush the top with the melted butter and sprinkle the sanding sugar. In a medium bowl, mix together all of the filling ingredients and pour into the crust.Īrrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. Pie perfection Okay, just one more peach recipe while fresh peaches are in season. Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. This Brown Sugar Peach Crumble Pie starts with fresh sweet peaches with just a hint of cinnamon and the peach filling is paired with a deliciously crunchy crumb topping made of butter, brown sugar, cinnamon, and pecans.

Neelys peach crumb pie