Peaches in a Basket
Peaches in a Basket
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Emeril Lagasse’s Ruston Peach Crumb Pie



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soil, forthwith ran rampant and burst forth into an untold
variety of genera and species."
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Pewter Pot with Plate of Peaches, Prunes and Nut, Around 1728
Pewter Pot with Peaches...
Around 1728

Jean-Baptiste ...
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Red Haven Peach, Prunus Persica, Growing on Tree
Red Haven Peach, Prunus Persica, Growing on Tree
Gerald & Buff...
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La Belle Cuisine


Ruston Peach Crumb Pie

Louisiana Real
and Rustic

Emeril Lagasse with Marcelle Bienvenu,
1996, William Morrow & Co.

"Sweet, ripe peaches flavored with brown sugar, cinnamon
 and nutmeg, then topped with crunchy pecans, make for a
delectable summertime pie."

One 9-inch pie

1 1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) butter,
cut into small pieces
1 tablespoon ice water

1. Combine the flour, sugar, and salt in a mixing bowl. Add the butter
and work it into the dry ingredients using your hands until the mix-
ture resembles coarse crumbs. Mix in the water. Form into a flat-
tened ball, wrap in plastic wrap, and refrigerate for about 1 hour.
2. Pat out the dough on a lightly floured surface and dust it lightly with
flour. Roll the dough into a circle, 12 inches in diameter and 1/8
inch thick. Place the crust in a 9-inch pie pan. Crimp the edges.
Refrigerate until ready to use.

1 1/2 cups water
1/4 cup (packed) light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch of black pepper
2 pounds peaches, peeled, pitted, and
cut into wedges (about 3 cups)

3. Combine the water, brown sugar, cornstarch, salt, cinnamon,
nutmeg and pepper in a saucepan over high heat. Bring to a
boil and whisk until smooth. Remove from the heat.
4. Put the peaches in a bowl and pour the syrup over them. Toss
to coat evenly. Let cool for about 10 minutes.

1/2 cup (packed) light brown sugar
1/2 cup flour
1 cup pecan pieces
1/2 stick (4 tablespoons) butter,
cut into small pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

5.  Preheat the oven to 350 degrees F.
6. Combine the sugar, flour, pecans, butter, cinnamon, and nutmeg
in a mixing bowl. Using your fingers, work the mixture together.
Form into a ball.
7. Remove the pie crust from the refrigerator. Pour in the peach
mixture and spread evenly. Crumble the topping evenly over
the top of the peaches.
8. Bake for 1 hour, or until the crust and top are nicely browned.
9. Cool for 10 to 15 minutes before slicing to serve.

Featured Archive Recipes:
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Perfectly Peachy

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