Stone Fruit Crumble
I will trly to make these with yellow clingstone peaches from the farmer's market. Very juicy, slightly sweet, and tangy peaches.
Because of the availability of fruit varies througout the season, other stone fruit may be substituted. I'll pick the most delicious fruit to go into these pies... as always.
Pick up at Layer Cake Bakery 12n-6p.
Measures 9", serves 6 to 8. Made with USDA Organic flour and grains when available, including fresh milled sprouted Sonora, European style butter and Faith (my sourdough starter) for the most flavorful pastry crust.
Keeping and storage
Keep the pie in a cool place on the counter if eating within a day or two. Refrigerate if keeping longer. The crust will hold up best if the pie is wrapped in plastic and refrigerated, but be sure to warm to room temp before eating.
Refreshing your pie
It's best to start with a room temperature pie. If it has been in the fridge, then take it out a few hours before eating. You just want to warm the pie, not re-cook it. Turn on the oven to 200 deg. Place the pie on a sheet pan in the middle of the oven. Bake for 5-10 minutes, then rotate the pan. Bake another 5-10 minutes or until warmed through. To check the temperature of the middle, you can place a skewer or toothpick into the center and hold it there for several seconds. Remove and feel the skewer with your finger. If the skewer is warm to your liking, then your pie is ready.