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“This pie not only looks beautiful but it tastes wonderful! This is sure to impress your guests! It features peaches with raspberries and a crumbly oat topping. I usually don't use a refrigerated pie crust. I like to use "My No Roll Pie Crust". Recipe is from Woman's World.”
READY IN:
4hrs 35mins
SERVES:
12
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Line baking sheet with foil; place on rack in lower third of oven.
  3. Line 9-inch pie pan with dough; flute edges.
  4. Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.
  5. Toss raspberries with jam.
  6. Spoon over peaches.
  7. In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.
  8. Add butter; stir until crumbs form.
  9. Sprinkle over pie.
  10. Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.
  11. Cool on rack.
  12. If desired, serve with ice cream.

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