5 ripe medium peaches, pitted, peeled, and cut into 1/2 inch cubes. About 4 cups
1/3 cup packed brown sugar
2 teaspoons cornstarch
Seeds from 1 plumped Vanilla Bean or 1 teaspoon pure vanilla extract
APPLE RASPBERRY FILLING:
4 Cups of thinly sliced or 1/2 inch cubes of peeled tart apples
2 tablespoons of melted butter
zest from 1 lemon + 1 tablespoon of freshly squeezed lemon juice
3/4 cup granulated sugar
1/4 cup firmly packed brown sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/3 cup plus 1 tablespoon all purpose flour (I used a bit more flour than this)
1 tablespoon sugar
1 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
2 1/2 Tablespoons unsalted butter, melted
1/8 teaspoon vanilla extract
Position a rack in the bottom third of the oven and preheat to 350 degrees.
Line a baking sheet with parchment paper. Generously butter the insides of six 6-ounce (3/4 cup) ramekins.Dust the insides well with flour, being sure they are completely coated, and tap out the excess flour. Set aside.
To make the PEACH filling, combine the peaches, brown sugar, cornstarch, and vanilla in a medium bowl. Let stand while preparing the crumb pies.
To make the APPLE RASPBERRY FILLING, combine the apples, raspberries, sugars, flour, cinnamon, nutmeg, salt, melted butter, zest & lemon juice. Set aside. I like to keep this covered in the fridge while I prepare everything else.
On a lightly floured surface, roll out the first disk of pie dough, 1/8 inch thick. Using a 6 inch metal ring or a saucer as a template, cut out the rounds of dough. Stack the rounds on plate and separate them each with parchment paper or saran wrap, and place in the fridge. (The dough softens easily and must remain cold.) Working quickly, fit the rounds into the prepared (buttered & floured) ramekins, pressing evenly into the corners. Let the excess dough hang over the sides and gently form a ruffle. Place the ramekins on a sheet pan that is covered with parchment and refrigerate for 5 minutes.
Scoop the filling into the shells, piling it just above the edge of the ramekins. One at a time, pleat the pastry over the filling – the center of the filling will be exposed. Gently press the streusel over the top of the dough and filling.
Bake until the tops are nicely browned, 50 to 65 minutes. To check the pies for doneness, use the rounded tip of a dinner knife to separate the top edge of the crust from the side of a ramekin and take a peek- the side crust should be golden brown. If not, bake a few minutes longer. If the top is beginning to become too brown, prepare a foil tent over the pies. Transfer the ramekins to a wire rack and cool, about 20 minutes. (Do not let the pies cool completely, or they may stick to the ramekins and be difficult to remove. If this happens, remember that the pies will still be delicious right out of the ramekins.
To unmold the pies, use your fingers to gently loosen the top edge of the crust from the ramekin. (Carefully run a knife around the inside of the ramekins to loosen the crust, but take care not to cut the crust.) Using a kitchen towel, pick up a ramekin. Cup your other hand and invert the pie into the cupped hand to unmold the pie. Place right side up onto the wire rack. Repeat with the remaining pies. Serve warm or at room temperature.
INSTRUCTIONS FOR TENDER PIE DOUGH
Beat the butter in the bowl of a heavy duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about 2 minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides of the bowl with a spatula. The butter mixture should be fluffy, smooth, and shiny, like a buttercream frosting.
Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on LOW, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean. Turn ot the dough onto a lightly floured surface. Knead very gently until it is smooth. Divide the dough in half. Shape each portion into a disk, about 1 inch thick. Wrap each disk in plastic wrap.
Refrigerate until chilled but not hard, 30 minutes or so. The dough can be refrigerated up to 1 day but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight.
Blueberry Crumb Pies: Substitute 2 pints fresh blueberries, for the peaches.