Grand Central Bakery

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Crumb-topped “Dutch” Stone Fruit Pie

A streusel-topped apple pie is a traditional Pennsylvania Dutch treat, but the same treatment given to peaches, plums, apricots or nectarines makes a delicious and easy fruit pie. Serve warm with vanilla ice cream.

Makes one 9 or 10-inch pie

1 disc (1/2 package) U-Bake Pie Crust, thawed
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1/2 cup rolled oats
1/2 cup whole wheat flour
1/2 teaspoon salt
4 ounces (1/2 cup, one stick) unsalted butter
2- 3 pounds fresh stone fruit
2 tablespoon cornstarch

Pre-heat oven to 350°F.

Prepare pie shell
Defrost pie crusts as directed on the package and line pie tin with a single crust. Crimp edges and refrigerate.

Make streusel topping 
Measure both sugars, oats, whole wheat flour and salt into a bowl with high sides. Cut butter into small cubes and toss with dry ingredients. Rub dry ingredients and butter chunks between thumb and fingers until mixture is mealy.

Prep fruit and form pie
Pit and slice fruit and toss in a bowl with cornstarch. You should have about 5 cups of sliced fruit. Fill chilled shell with fresh fruit and spread streusel over the entire pie.

Bake
Bake for 25 minutes at 350°F. Then reduce oven to 325° F for an additional 35-45 minutes, until the crust is a deep golden brown and filling is bubbling.

*Save yourself a messy oven and avoid setting the fire alarm off by putting the pie on a sheet pan while it bakes!