Ruston Peach Crumb Pie And Vanilla Ice Cream Recipes

BLUEBERRY PEACH CRUMB PIE

Steps:

• For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
• In a separate bowl, beat the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
• Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
• For the filling: In a bowl, add the peaches, blueberries, brown sugar, flour, lemon juice and zest. Gently mix and set aside for 5 minutes.
• For the topping: In a bowl, add the oats, brown sugar, butter, flour and cinnamon, and mix with your fingers, pinching the butter to create pea-size pieces.
• Preheat the oven to 375 degrees F.
• Lightly dust a clean surface with flour. Spray a 10-inch pie pan with nonstick cooking spray. Roll out the dough to about 12 inches in diameter, then place in the pan. Pour the filling over the dough and sprinkle the crumb topping over the top. Bake for 40 to 45 minutes. Cool on a wire rack before serving.

PEACH CRUMB PIE

Steps:

• Heat the oven to 375 degrees F.
• To make the filling:
• In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
• To make the topping:
• Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
• To assemble:
• Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
• Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.