A delicious and easy no-pastry pie!
I cannot begin to count the number of people who have told me that while they love eating pies, they can’t stand making them. I think pastry is intimidating for many folks as it can be tricky to work with, especially in hot weather. For those individuals – as well as those who enjoy making pastry but want a speedy alternative – I present this oh-so-easy crumble pie. If you enjoy this recipe, you might also like this blueberry version, with a shortbread crust on the bottom and an oats-based crumble on top.
- 3/4 cup (150 g) granulated sugar
- 2 cups (240 g) all-purpose flour (regular or gluten-free)
- 1 teaspoon (4 g) baking powder
- Pinch salt
- 1/2 teaspoon (1.3 g) ground cardamom or cinnamon
- 3/4 cup (170 g) very cold butter
- 1 large egg, lightly beaten
- 1/3 cup (72 g) granulated sugar
- 2 teaspoons (4.6 g) cornstarch
- 1/4 teaspoon (.7 g) ground cardamom or cinnamon
- 3 – 4 large peaches, ripe but still firm, peeled and diced (approximately 2 1/4 cups or 375 g)
- 1 teaspoon (5 mL) freshly-squeezed lemon juice
- 1/2 cup (56 g) powdered sugar
- Few drops vanilla or almond extract
- 1- 2 teaspoons (5 – 10 mL) milk (to achieve preferred drizzling consistency)
- Preheat oven to 350F. Line an 8 or 9 inch (20 or 22 cm) springform pan with parchment paper and set aside.
- Prepare the crust mixture by combining the sugar, flour, baking powder, salt and cardamom in a medium bowl. Grate the very cold butter into the mixture then toss with a fork or your fingers to coat the shards of butter in the flour mixture. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly (you may find it easiest to mix with your hands). Gently press about 2/3 of the crust mixture into the bottom of the prepared pan. Set aside.
- Make the peach layer by combining the sugar, cornstarch and cardamom in a medium mixing bowl. Add the diced peaches and lemon juice and toss to combine. Spread the peach mixture evenly over the bottom crust in the pan.
- Scatter the remainder of the crumble topping evenly over the peaches.
- Bake for 40-45 minutes, until topping is golden brown.
- While the tart is baking, stir together glaze ingredients in a small bowl; set aside.
- When tart is cooked, allow to cool completely on a wire rack then place pan in the fridge to chill. When ready to serve, cut into wedges and drizzle glaze over top. Serve with ice cream if desired.
- Tart may be refrigerated in an airtight container for up to 3 days or frozen for up to a month.
Serves 8 – 12.