Strawberry Chiffon Pie

As usual this time of year, I am up to my eyeballs in delicious Copper County Strawberries.   I prefer  to get my berries from Crane Berry Farm in Chassell.  They are the best.    Jane is up visiting, and she requested a strawberry pie.  I had recently checked out Kate Lebo's Pie School cookbook from the library and came upon her recipe for strawberry chiffon pie that she said was inspired by the strawberry chiffon pie recipe in Farm Journal's Complete Pie Cookbook, which is one I don't have in my arsenal of Farm Journal cookbooks.   I need to write a blog post about my FJ collection.   This pie came out fantastic!  I decided to try a new tip I read about using instant pudding to stabilize whip cream, and it really works  I just looked at the piece of pie I still have left that I made days ago and the cream is still perky!

I took this pie to our friends Steve and Lisa's beautiful place in Eagle River for the 4th of July, and it was a hit.  We got some rain later in the day on the 4th up north, but I understand it was a big storm in Houghton/Hancock.   From the looks of the water on our deck here just north of McLain, it was pretty heavy here as well.  

Vanilla Cookie Crumb Crust

2 c. crushed vanilla wafer crumbs
pinch of salt
6 T. butter, melted

Preheat oven to 350 F. Pulse cookies in food processor until fine - it was almost a whole box of mini Nilla wafers. In a medium bowl, melt 6 T. butter in the microwave.   Add crumbs and and salt and mix with a fork to combine.  Press into a 9 inch pie plate.   Bake for 10 minutes until it is slightly fragrant.   Allow to cool before filling 

Filling

2 cups (1 pint) fresh strawberries, trimmed and quartered
3⁄4 cup sugar, divided
1 envelope unflavored gelatin
1⁄4 cup cold water
1⁄2 cup hot water
4 teaspoons freshly squeezed lemon juice
1/8 teaspoon salt
1⁄2 cup chilled heavy cream
2 egg whites

In a medium bowl, crush the strawberries with your hands or a fork.  Mix the berries with 1⁄2 cup of the sugar and let them sit for 30 minutes.  Pour the gelatin into a small bowl, pour the cold water over it, and stir to soften it.  Then stir it into the hot water until dissolved. Add the gelatin to the crushed berries, along with the lemon juice and salt. Refrigerate the mixture. Briefly stir the mixture every 5 minutes while chilling to catch it at just the right setting stage—the mixture will lump softly when you drop it from the spoon back into the bowl.  This takes about a half hour.

Beat the chilled cream on high until it forms stiff  peaks. Fold the whipped cream into the strawberry mixture.  Whip the egg whites with an electric beater on high until they hold soft peaks, then gradually add the remaining 1⁄4 cup sugar as you beat the whites into stiff , glossy peaks. Fold the meringue into the strawberry mixture.

Pour the filling into the crust and smooth it into a mound with a spatula or spoon. Chill until completely set, about 2 to 3 hours. 

Stabilized Whipped Cream

1/2 T. instant vanilla pudding mix

1 t. powdered sugar

1/2 c. heavy cream 

A pinch of kosher salt

¼ tsp. vanilla extract

Whip cream with sugar and pudding mix until it forms stiff peaks.  Stir in salt and vanilla.  

To garnish the pie, I used a Wilton  2D tip and then used some sliced strawberries. 

Serve chilled. Store leftovers covered in the fridge.  I like to use my vintage tupperware pie carrier, mine looks like this:

If you want to buy one, this seller on etsy has it.  It's a great way to bring pie with you to a potluck!  I need to make more pies.  I think this is the first one I have made this whole year.   

Coconut Cream Pie

Last Sunday was Easter, and it sure doesn't feel like Easter around here.  The weather is still very much winter.   It's 18 degrees out this morning, for example.   It's been snowing the past few days.  My daughter had to work, so she wasn't able to come for Easter dinner, and my son is at college, and my family was out of town, so I invited some friends over instead.    I have always loved coconut cream pie, but I realized I had never made one before in my life.   I recently picked up Zingerman's Bakehouse Cookbook and it's described as one of the first pies for spring. 

First of all, I tried their pastry crust recipe, which is an all butter affair.   I wasn't overly impressed,   it came out tougher than my typical shortening based crust, but I did learn a great tip in their  directions.   They suggest that when the crust is crumbly, stop adding water and turn the mixture onto the counter and push out sections of dough with the heal of your hand once....they call it "schmearing, and then fold it back on itself with a bench scraper.  Sure enough, this technique made the crust hold together! 

Otherwise, I did love how this pie came out. It's got both coconut milk and toasted coconut in it.   Here's my take on their recipe....

Coconut Cream Pie

1 9" single pie crust, blind baked
1 1/4 c. unsweetened flaked coconut  (had to buy at People's Food Coop, check health food stores)
3/4 c. granulated sugar (their recipe included an addition 2 T., don't bother.  Must have been a remainder from an industrial sized recipe)
1/4 c. corn starch (ditto,  theirs had an additional 1.5 t, not needed)
1/2 t. kosher salt  (their recipe called for sea salt)
1 1/2 c. whole milk
1 can coconut milk (the kind you use for Thai recipes, not pina coladas.  Their recipe called for 1 1/2 cups and since the can I had was slightly less than that, I wasn't willing to open another for a little bit more)
3 egg yolks
1 1/2 t. vanilla
1 T. butter (I used salted, don't keep unsalted around)

For Whipped Cream Topping
1/2  pt. heavy cream  (original recipe called for 12 oz.....that would be way too much!)
2 t. vanilla (original recipe called for 1/2 vanilla bean seeds, I didn't bother)
2 T. granulated sugar

Preheat oven to 300 F.  Spread coconut onto a cookie sheet.   Toast in the oven for about 5-10 minutes, stirring a couple times, until golden brown.   In a medium saucepan, stir sugar, starch and salt.  Add the milks and the egg yolks, whisk to combine.  Cook the filling until it thickens and comes to a boil.   Continue to cook for 1 minute while stirring.    I was a little nervous because there was no temperature called out and I like to use a thermometer for this, but it was just fine. Reserve 1/4 c. coconut for topping.  Remove from heat and add remaining coconut, vanilla add butter and stir. Pour filling in a bowl and cover with plastic wrap to prevent a skin from forming, and let it cool for 30 minutes at room temperature

Stir mixture again and pour into cooled pie crust.   Cover with plastic wrap again and press into filling, refrigerate for 2 hours.  To make whipped cream, put ingredients in bowl of a stand mixer and using whisk attachment, beat on high until firm peaks form.   Top pie with whipped cream and sprinkle with toasted coconut.   Enjoy!

Apple Slab Pie

I asked my husband to bring home a small bag of apples from his friend at work who owns a small orchard near us called Frosty Apple Orchard.   He brought home a half bushel of Liberty apples!  I ended up making a traditional pie, and I canned some apple sauce, and I made a slab pie for him to take to work.  I hadn't cooked with Liberty apples before, but I liked the pink sauce it made.   The apple was tart, too, which I like for pie.

Slab pie was a thing a few years ago, with everyone from Martha Stewart to Cooks Illustrated to Food 52 writing about them, but since they are so big and there's just the 2 of us at home now, I didn't think I'd ever need to make one.   However, they are perfect for potlucks and feeding a crowd, so I thought I'd try my hand at one.    I had recently heard a podcast featuring Dorie Greenspan and she said that she always uses a food processor to make pie crust and rolls it between 2 sheets of parchment paper and chills it, so I wanted to give this method a try. Making a slab pie requires 1 1/2 the amount of crust than a round pie.....the crust to filling ratio is much higher than a typical pie.   If you are a "crust person", this is the pie for you!

Slab Pie Crust (food processor)

2 1/4 c. butter (very cold)
1/2 c shortening (very cold)
4.5 c.  flour
1.5 t. kosher salt
1.5 T sugar
3/4 c. cold water

Cut up butter and shortening into 1/2 inch cubes, and return to the fridge.  Put the flour. salt and sugar in the bowl of the food processor fitted with the steel blade and pulse a couple times to mix it together.   Add the fat and pulse about 10 times, until the mixture is about pea sized.   Don't go too far!  With the machine running, pour the cold water in slowly until the dough starts to form a ball.

Cut out 4 pieces of parchment paper an inch bigger around the size of a jelly roll pan or cookie sheet.  Divide the dough into 16 balls and press it out with your fingers on to a piece of the parchment....space the dough across the rectangle with 2 rows of 4 blobs.   Over with the other sheet and roll out dough to the edges of the paper.   Do the same with the remaining dough.  Put both sheets on the jelly roll pan and put in the fridge for about 30 minutes.

While the  dough is chilling, make the filling.

Slab Pie Filling

10 c. peeled and sliced apples
Juice of one lemon
3/4 c. sugar
3 T. cornstarch
2 t. apple pie spice
1/4 t. kosher salt

Mix all ingredients in a bowl until apple slices are coated evenly.


To assemble pie.....

Remove dough from fridge and fit one crust in the jelly roll pan.  Fill with apple mixture, and then top with other crust and crimp.  Slice some vent holes in the top.  Brush with an egg wash made with one egg beaten with a tablespoon or so of water.

Bake in a 375 F oven for 40-45 minutes, or until crust is brown.

Many recipes for slab pie also include a glaze, which is optional. I'd like to try this one next time

Maple Glaze
3/4 cup confectioners' sugar
2 Tablespoons pure maple syrup
enough milk or heavy cream to thin (a couple teaspoons)

Lemonade Icebox Pie

I've been very busy this month of June, and I just realized I needed to make a pie for Liz, the highest bidder at my church's silent auction for my Pie of The Month.   I make a home made pie for 10 months each year, and deliver it to the winner's home.   Since I am out of town this weekend and next, I had to make a weeknight delivery.   I needed something quick and also I wanted something light and refreshing, so I turned to Southern cuisine.

I've never tried to make an icebox pie, which is a refrigerated (or frozen) creamy pie, but a recipe caught my eye for lemonade flavored one.   I was a little put off by the use of sweetened condensed milk, lemonade concentrate and Cool Whip as I don't usually use convenience foods ingredients, but I figured the southern belles knew what they were talking about, so I went with it!  I made my own graham cracker crust, at least, instead of the premade one called out in the original.

Crust

1 1/4 cups Keebler® Graham Cracker Crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted

Directions
In small bowl stir together crumbs and sugar. Add margarine or butter. Toss until combined.  In 9-inch pie plate evenly spread crumb mixture. Press onto bottom and sides of pie plate. Bake at 375°F for 6 to 8 minutes or until light brown. Cool


Filling
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Lemon, for garnish

In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping . Pour into crust. Cover and refrigerate until set.  Garnish with lemon

This pie was delicious!  Perfect for a hot summer day....both rich tasting and light at the same time.

Rhubarb Custard Pie

This is my second year of donating a "Pie of the Month" to my church's annual silent auction.   For this month,  I tried a new recipe for rhubarb custard pie.   I really enjoyed Beth Howard's book Making Piece: love, life and pie and her cookbook Ms. American Pie.   I've always fantasized about opening some kind of pie emporium like Linda Hundt and her Sweetie-Licious Pie Cafe in DeWitt.  But the fact is, when I retire, I really don't want to be responsible for anything.   Making a pie once a month is good enough for me.  

I'm usually a rhubarb purist......no strawberry in my rhubarb, thanks.   But Beth Howard's rhubarb custard pie sounded really good to me today, so I made 2 pies.....one for us and one for the  Pie of the Month Club winner Liz.   Here's how I made it:

Rhubarb Custard Pie

For the crust:  one double crust Vodka Pie Crust recipe

For the filling

1.5 c. sugar

1/4 c. flour

1 t cinnamon

3 eggs

5 cups (or thereabouts) fresh rhubarb, chopped in 1/4 inch slices

1 beaten egg, to brush on top of crust

Prepare the pie crust.  To make the filling, combine sugar, flour and cinnamon in a large bowl.   Beat eggs and mix with dry ingredients.  Add rhubarb and pour into crush.  Cover with top crust and brush with beaten egg.   Bake at 425F for 20 minutes and then turn down temp to 375 and bake for 30 minutes longer.   

Happy spring!  Enjoy!!!

Pie of the Month Club: Cherry Pie

Once again this year, I donated a pie of the month for St. Joseph Catholic Church  Silent Auction.   My friend Liz bought it for her husband's Christmas present. So once a month, I bake him a pie and deliver it to their house,   One of my favorite pies to make is cherry, and I was really interested in trying out an awesome looking lattice top I saw on Serious Eats.  I found their instructions to be very difficult to follow, however.  I had some leftover vodka pie crust dough in the freezer, so I thought that would be good to use.  I didn't want a crust recipe that would crack with all the handling this lattice top requires.  

To make the lattice top, I rolled out the dough into a rectangle, and did my best to cut strips using a pizza cutter that were 3/4 inch wide.   I used a quilting ruler to do it:

Then, I started to lay out the herringbone lattice by using Serious Eats description, but they left much to be desired.   I eventually just figured it out my eyeballing it and making each row have 3 over and 3 under and staggering the weave by one each strip.   

I then gave it a quick fork crimp and egg wash....

 
And that was it.  If you get your weave off, the vodka crust is very forgiving.    You can keep trying until you get it right.

I made my filling from frozen Michigan pitted sour cherries.

Cherry Pie

Vodka Pie Crust


For filling

4 c. frozen sour pitted cherries
1 c. sugar
1/4 c. flour

Preheat oven to 375F. Mix together in a bowl until frozen cherries are covered.  Let stand for 15 minutes until cherries are partially thawed but still icy.  Fill the pie crust as level as possible, do not mound.    Make lattice as shown above, cover edge with foil and bake for 50 minutes.   Remove foil and bake for about 20 more minutes until top is golden and the fruit is tender.

Lemon Meringue Pie + Meringues

It's January and 50 degrees, which is just plain wrong.   Everything is muddy and foggy.   I want real winter! I want people to quit being jerks on facebook!  I want women to be respected by our president!  When life gives you lemons, they say make lemonade.   Jimmy Buffet says to pass the tequila and salt.    I say make lemon meringue pie.

I made this pie for my friend Liz who bought my "Pie of the Month" club donation at my church's silent auction.   I really like a meringue with attitude, like this one.   I originally got the idea from Cook's Country magazine for a super tall meringue that relies on a cooked syrup.  Think of it as a giant marshmallow perched on top of the pie.  Their recipe called for more egg yolks than I usually use, so I went for it.  Can't go wrong with a more rich custard, along with a generous amount of lemon rind.    Their recipe was a bit more cumbersome than it needed to be, so I adapted it to suit my  way of cooking.  And since there were extra egg whites to be had, why not make meringues for myself?

 


Lemon Meringue Pie + Meringues

For Lemon Filling

1 1/4 cups sugar
1 cup lemon juice (from 6 lemons)
1/2 cup water
1/4 cup cornstarch
1/4 teaspoon table salt
2 tablespoons grated lemon zest
8 large egg yolks (reserve 4 whites for meringue topping and the other 4 for meringues)
3 tablespoons unsalted butter, cut into pieces and softened
1 (9-inch) pie shell, fully baked and cooled

For Meringue Topping
1/2 cup water
1 cup sugar
4 large egg whites (reserved from filling)
pinch table salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract


Whisk sugar, lemon juice, water, cornstarch, and salt and lemon zest  together in large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in yolks until combined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes.  Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.

To make meringue topping: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.

With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.

Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature.

To make meringues, use my recipe here with the remaining 4 egg whites.  

After dropping off the pie at my friend's house.   I took to facebook and started unfollowing people that spew vitriol on social media.   It's a great day!

Buckeye Pie

I'm from Michigan, and our disdain for our neighbors to the south is legendary.  While I enjoy many Ohio culinary delights like Tony Packo's and Tony's Steakhouse and Cincinnati Chili, I will go on the record that Michigan certainly got the better end of the deal when we ended up getting the upper peninsula in lieu of Toledo.  Other Michiganders aren't so generous: my husband refuses to spend any money in the state of Ohio if he can help it (Cedar Point is the exception).  Michigan Football fans are known to cheer "Oh how I hate OHIO STATE".   There's a lot of hate for the Buckeyes when you venture north....

But perhaps we can consider a buckeye of a different persuasion....Buckeyes are also a confection made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible.  Named for their resemblance to the nut of the Ohio buckeye tree (the state tree of Ohio) this candy is particularly popular in Ohio and it is common for Ohioans to make buckeyes at home, but they are also available in mail-order catalogs and candy shops. No Columbus tailgate party would be the same without them, I am told!

Love or hate Ohio, I'll admit buckeye candy is one of my favorites.    I saw a recipe online for buckeye pie,  so I wanted to give it a try.   It had lots of mistakes in it; I improved upon the recipe and here is what I came up with:


Makes a 9 inch pie

graham cracker crust
12 chocolate graham cracker
4 tablespoons butter, melted

buckeyes
2 ounces Neufchâtel cheese
1 1/2 cups creamy peanut butter
1 cup plain graham cracker crumbs
2 cups confectioners’ sugar
10 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
8 ounces dark chocolate (I use 70%), coarsely chopped

peanut butter pie fillling
reserved buckeye mixture
6 ounces of Neufchâtel cheese
1/4 cup creamy peanut butter
1/2 cup heavy cream

Start by making the pie crust:

Preheat oven to 350°F. In a 9 inch glass pie dish combine chocolate graham cracker crumbs

and melted butter until crumbs are thoroughly moistened. Press crumbs into bottom and

sides of dish. Bake for about ten minutes until crust is firm. Set aside to cool.

Next, begin work on the buckeyes:

In the bowl of an electric stand mixer add Neufchâtel  and peanut butter, mix until well combined. Add graham cracker crumbs, confectioners sugar, melted butter, and vanilla then mix until thoroughly combined. In a medium bowl, set aside two cups worth of peanut butter mixture for the buckeyes and reserve the rest for the pie filling in the mixer bowl To shape the buckeyes, scoop slightly less than a tablespoon of peanut butter mixture and roll into a ball. Place balls on parchment lined baking sheet stick each with a toothpick. Place peanut butter balls in the freezer for approximately 30 minutes.

Now, back to the pie:

Mix together the reserved buckeye mixture with Neufchâtel  and peanut butter in the bowl of a stand mixer until well combined. Slowly add in heavy cream and mix on medium high until well combined. Scoop mixture into cooled chocolate graham cracker crust and refrigerate until set, 2 to 3 hours or overnight.

Dipping the buckeyeyes

In a microwave safe plastic bowl (glass holds heat too well and can ruin melting chocolate, melt chocolate until smooth. heat on high for 30 seconds then stir,then repeating 10 second increments.  Stir frequently.  When the chocolate is melted smooth, let cool slightly. Remove chilled peanut butter balls from freezer and dip and swirl in chocolate using the toothpicks being careful to leave a circle of exposed peanut butter on top. Return buckeyes to parchment lined baking sheet to set.

When you've finished dipping the buckeyes, remove the toothpicks and smooth over the hole with your finger. Refrigerate for 30 minutes or until completely set. 

Once buckeyes are set, place evenly spaced buckeyes on top of the chilled pie. Cover and refrigerate

any leftovers.  You will have extra buckeyes to snack on, which is great because they are SO GOOD!

Pie of the Month: Apple Pie with Caramel Sauce

For my church's silent auction last month, I donated a "Pie of the Month" prize to the raffle.   For the next year, the winner will get a homemade pie delivered to their home.   The winner is a very nice woman named Marge who lives in Saline.  I haven't yet met her in person, but we talked on the phone.  She attended the auction with her son, who lives nearby and attends St. Joseph.   She was concerned that Saline is too far away, but I'm looking forward to making the trip and then stopping to visit my daughter in Ypsilanti where is goes to college.   For this month, I made apple pie...

I used Northern Spy apples that I got at the Ann Arbor Farmer's Market yesterday from Wolfe Orchards.   Northern Spy is my favorite pie making apples; they hold up without getting mushy and are very tart.   I made 2 pies - one for Marge and one for us.   I used the vodka pie crust recipe and for the filling:

5 cups peeled diced apples
1 t, apple pie spice
Sugar (to taste.....1/2 to 3/4 cup) your tastebuds may vary and so might your apples

I made the pie from memory and once they were in the oven I realized I probably didn't add enough sugar to the apples.  I don't like overly sweet pies, so  I added just a couple tablespoons.   Looking at my trusty Better Homes and Gardens: New Cook Book, I saw that it probably should have been at least a half cup; now what to do?  I decided that caramel sauce was the answer.   Doing some quick Googling for a recipe, I settled on one featured on the Pioneer Woman cooking show on the Food Network...not because I'm a big fan of the show but because it used half and half instead of heavy cream.   I have to admit, I get sucked into watching Ree Drummond and her fantasy ranch life every once in a while when I am on the elliptical at the gym, which involves showing off her fancy house and handsome cowboy husband and beautiful children and her days solely revolved around cooking fantastic things in her well equipped kitchen.     I know it's not for real, but I get sucked in anyway.

Caramel sauce

1 c.  brown sugar (packed)
1/2 c half-and-half
4 tablespoons butter
Pinch salt
1 T vanilla extract


Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while stirring occasionally  for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat and when cool slightly pour the sauce into a jar and refrigerate.

We invited our neighbors Steve and Martha over for pie after dinner, and I served the pie with a puddle of caramel sauce and a couple small scoops of vanilla gelato.  It was perfect!  I'm so looking forward to making pie every month, I have ordered a new pie cookbook that I have already checked out of the library that I really liked: Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House by Beth Howard.  She made pies at California’s Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb), and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood’s famous painting) and ran the hugely popular Pitchfork Pie Stand. It's now closed...so don't drive out to Eldon, Iowa looking for it   (the house is still open for visits) Beth has moved out to Los Angeles to live near her folks and continue writing.  Stay tuned for more pie!

World's Easiest Peach Pie

I adapted this recipe is originally from the cookbook of the Family Parish Circle and Friends of St. John the Baptist Catholic Church in Hubbardston, Michigan. I bought it in the early 1990s at a farm stand near my future in laws house in Carson City, Michigan. I first made this peach pie on that September day at my in laws while we were visiting. It is the best peach pie I have ever had. It's a great "first pie" for a kid or an adult that's never made one before, because it has a press in crust. No rolling required.

Peach Pie


Crust
1 1/2 c flour
2 t sugar
1 t salt
1/2 c vegetable oil
2 T milk

Combine ingredients to form a soft pastry dough. It will be really soft, not like a rolled out crust. Press evenly into the bottom and sides of a 9" pie pan with your fingers

Filling

1/2 c powdered sugar
1/3 c flour
4 cup sliced peeled fresh peaches
1/2 t. mace

Combine and spoon into unbaked crust.

Topping
3/4 c flour
1/2 c packed brown sugar
1/2 t cinnamon
1/3 c soft butter

Preheat oven to 375 F,  Combine for form a crumb mixture, spoon over peaches. Also, adding ground mace or pumpkin pie spice to the cinnamon is tasty, too.  I love adding mace to peach desserts - I learned this trick from an excellent soul food cook named Irene who was a member of the Society of Women Engineers with me in the late 80s.  Bake for 40-45 minutes, until the topping is lightly browned.