Peach Pie in an Oatmeal Cookie Crust
Like I said, we LOVE to pick fresh, local fruit. One my favorite local farms is Phillips Farms of Milford, NJ. We pick from June through September; strawberries, blueberries, raspberries, blackberries, peaches… And all these fresh goodies give me a great chance to experiment, as picking your own and buying in bigger quantities from these kinds of places, is usually less expensive than your local grocer. Plus, it’s farm to table, you know EXACTLY where its coming from! Aside from growing your own, which isn’t an option for everyone, picking your own is the next best thing.
So… 11 Pounds of peaches. Some will be frozen, some will be eaten fresh and SOME found their way into last nights dessert, which would be best described as… an oatmeal cookie meeting a peach cobbler in a pie plate and making sweet, spiced love. And served warm with vanilla ice cream it was quite delish. Definitely a new spin on an old favorite.
Oatmeal Cookie Pie Crust
Ingredients
Preheat oven to 375.
3 cups old fashioned (rolled) oats
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
6 Tablespoons light brown sugar
1 teaspoon vanilla extract
1 cup butter, melted
Combine all crust ingredients in a medium-sized bowl, and mix well. Reserve about a cup of the crust mix for the topping. Press remaining mixture firmly and evenly into the bottom and sides of a 9 to 10 inch pie pan, forming a crust.
Pre-bake the crust at 375 for ten minutes. Remove and let cool slightly before adding filling.
Filling
Ingredients
6-7 Fresh peaches, peeled and sliced
6 Tablespoons granulated sugar
1 Tablespoon lemon juice
1/8 Cup of water
2 Tablespoons all purpose flour
Combine all ingredient in a bowl and toss to combine.
Add filling to partially baked crust. Sprinkle reserved pie crust mixture over the top of the peaches to cover.
Bake for 40-45 minutes, until crumb topping is slightly golden.
Best served warm, with vanilla ice cream.
Helpful hints, tips and tricks for this recipe…
1.
Peeling peaches. Soooooooo much easier than people think. And a useful trick to learn. Bring a pot of water to s rolling boil. Prepare a large bowl of ice water and place to the side. Rinse your peaches and slice a shallow “X” into the bottom of each. Place the peaches in the pot of boiling water, making sure each one is submerged for about 30-40 seconds. Remove using a slotted spoon and immediately transfer to the bowl of ice water, letting it cool enough to be handled. The area cut with the “X” should have its peel loosened enough to pull back easily, coming off the fruit. Slice as needed.
2.
My go to ice cream for pie - Haagen Daaz Vanilla Bean.
