Exploring Uruguay

Expat & Travel Resource Guide

peach strawberry crumb pie

Recipe of the Week: Peach Strawberry Crumb Pie

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Two weeks ago, we posted a recipe for Blueberry Crumb Pie. Since it was such a hit, we decided to experiment with some of our other favorite fruits.

So, we swapped out the blueberries for half strawberries and half peaches. Then, we doubled the recipe for the crumb topping, and this is what we got… As Zoë would say, “Tasty!”

Peachstrawberrypie

Crust Ingredients

  • 1 ½ cups flour
  • 2 tablespoons white sugar
  • ¼ cup lard
  • ¼ cup butter
  • 1/3 cup cold water

Filling Ingredients

  • 2 cups fresh strawberries, sliced
  • 2 cups ripe peaches, peeled and sliced
  • 7 tablespoons corn starch
  • 2/3 cup granulated white sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons water
  • 2 tablespoons lemon juice

Crumb Topping Ingredients

  • 1 cup flour
  • ½ cup sugar
  • ½ cup butter

Directions:

Crust

  1. Combine the flour, sugar, butter and lard in a mixing bowl until well blended
  2. Sprinkle in the water a little at a time and mix just enough to make it hold together – don’t over mix
  3. Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes
  4. Roll out the dough on a lightly floured surface
  5. Place the dough into the pie pan (don’t worry if it breaks; you can patch it in the pan)
  6. Press the dough into a 9-inch deep-dish pie pan
  7. Seal any broken areas and shape the top edge into a pattern if you like

Filling

  1. Preheat oven to 190° C (375° F)
  2. Slice strawberries
  3. Peel and slice peaches
  4. In a mixing bowl, combine the sugar, corn starch and cinnamon, and mix well
  5. Add lemon juice and water and mix well
  6. Add the peaches and strawberries to the pie crust
  7. Pour the liquid mix over the peaches and strawberries

Crumb Topping

  1. Mix the sugar, butter and flour in a bowl
  2. Sprinkle mixture over the fruit   

  3. Place pie in oven and bake for one hour
  4. The pie should be bubbling and golden brown; if not cook for 3-4 more minutes and check again
  5. Serve warm with a heaping scoop of whipped cream or vanilla ice cream

Tips and modifications:

  1. Pie will keep for 1 week in refrigerator
  2. You can find a recipe for whipped cream in The Expat Cookbook, which is on sale for 50% off through the end of 2009