INGREDIENTS
- 1 large brown paper grocery bag
- TOPPING
- ½ cup salted butter, softened
- ½ cup sugar
- ½ cup flour
- CRUST
- 1 ½ cups flour
- ½ cup vegetable oil
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 Tablespoons milk
- FILLING
- ½ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 Tablespoons flour
- 5 cups sliced peaches
- EQUIPMENT
- 1 deep dish pie pan
INSTRUCTIONS
- TOPPING
- Put the oven racks on the lowest shelves in the oven. Preheat oven to 350 degrees.
- Combine softened butter, sugar, and flour in a medium bowl. Mix together until sugar and flour are completely mixed in and not sandy, while trying to keep the mixture crumbly and not form one big ball of dough. Place in refrigerator.
- CRUST
- In a medium-large bowl, combine flour, oil, salt, sugar, and milk. Mix together until completely combined. Evenly press the mixture into the bottom and up the sides of a deep dish pie pan. Set aside.
- FILLING
- In a small bowl, combine sugar, cinnamon, nutmeg and flour. Whisk together. Set aside.
- Slice the peaches and place them in the emptied bowl you used to make the crust.
- Pour the cinnamon sugar mixture over the peaches and mix together until all of the peaches are coated.
- Pour the peaches into the prepared pie pan. Arrange the peaches so that they’re laying flat.
- Evenly crumble the topping over the top of the pie.
- Lay a large, brown paper grocery bag on a baking sheet with the bag laying down on its side. Place the pie inside the bag. Roll up the ends of the bag, without the bag touching the top of the pie, so that the bag is sealed closed.
- Place the baking sheet with the pie in the oven so that the brown bag isn’t touching the top or sides of the oven.
- Bake 1 hour and 45 minutes.
- Carefully remove the pie from the bag and let it cool before serving.
- Store at room temperature or in the refrigerator.
