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Rate this recipe 4.7/5 (6 Votes)


  • 1 cup all-purpose flour
  • 1/3 cup cake flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut-up
  • 2 tablespoons shortening, chilled, cut-up
  • 3 to 4 tablespoons ice water
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, melted
  • 7 cups sliced peeled peaches (1 inch thick) (about 3 1/2 lb.) *
  • 3 tablespoons sugar
  • 2 to 3 tablespoons all-purpose flour (depending on juiciness of peaches)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice


Adapted from cooking


Step 1

1. Pulse all of the crust ingredients, except butter, shortening and water, in food processor to combine. Add 6 tablespoons butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. With processor running, add 3 tablespoons water; pulse until moist clumps form, adding additional water 1 teaspoon at a time if necessary. Shape into flat round; cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead; cover and refrigerate.)
2. Heat oven to 375°F. On lightly floured surface, roll dough to 12-inch round. Line 9-inch pie pan with dough; trim overhang to 1/2 inch. Fold overhang under; flute edges. Refrigerate 15 minutes.
3. Meanwhile, combine all of the toppings ingredients, except melted butter, in medium bowl. With fork, stir in butter until moist crumbs form. Cover and refrigerate 10 to 15 minutes while preparing filling.
4. Combine filling ingredients in large bowl, gently stirring to coat. Spoon into crust; sprinkle with topping.
5. Bake 50 to 55 minutes or until lightly browned and filling just begins to bubble, covering edge of crust with foil if browning too quickly. Cool completely on wire rack.

8 servings

PER SERVING: 455 calories, 19.5 g total fat (11 g saturated fat), 5.5 g protein, 66.5 g carbohydrate, 40 mg cholesterol, 150 mg sodium, 3.5 g fiber
TIP *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until skins loosen. Cool in ice water; peel skins with knife.

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