Peach Pie with a Crumb Topping

Back in the fall, I made pumpkin pie for the first time. I bought a pack of two frozen pie crusts and I’ve been waiting to use the second crust since then.

Perhaps it was the heat or the humidity that had me confused and disoriented, but I woke up on Sunday morning with a huge desire to make peach pie.

I went to Trader Joe’s and was disappointed to find they were out of peaches, but then ran to Target to get some in their grocery section. They weren’t entirely ripe. I was disgusted by this, but figured I could be patient and wait an extra day. So I did. And then I made pie.

peach pie with crumb topping


  • 1 frozen pie crust (bottom only, since we are making the crumb topping)
  • 5 cups of peaches, peeled (this was about 10 small peaches)
  • 1/2 lemon
  • 1/2 cup flour
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 3/4 cup-1 cup white sugar (can adjust to preference)
  • 1 egg beaten
  • 1 recipe crumb topping (below)

Preheat oven to 450*F and place an empty cookie sheet in the oven (this will help keep the bottom of your pie from getting mushy). Chop peeled peaches into small chunks, and place in a colander. Squeeze the juice of 1/2 a lemon over the peaches, then toss to coat. Transfer peaches to a bowl and mix with remaining dry ingredients. The nutmeg, ginger, cloves, and cinnamon can all be adjusted according to your preference.

Coat bottom of pie crust with thin layer of beaten egg. Pour peach mixture into the crust and top with crumb topping. Take the cookie sheet out of the oven and put your pie on top of it, then back in the oven for 10 minutes. After 10 minutes, reduce the temperature to 350*F and bake for another 30-35 minutes.

Crumb Topping

  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/4 cup + 1 tablespoon butter

Pour flour and brown sugar in a bowl. Melt the butter in a separate bowl, then add to the flour and brown sugar mix. Mix well until the mixture gets crumbly. Using your hands, crumble it on top of your prepared pie.



It’s quite delicious with a little whipped cream and/or vanilla ice cream.

It’s July. And I’m Relieved.

Though March and April had their ups and downs, June was the month that got me.  In chronological order, June was a month of…

…not getting a job that I was told was “guaranteed.”
…a break-up.
…losing my best friend, Oscar.
…losing my half sister, Karen, to a long battle with complications from Lyme Disease.

Along with other, more trivial disappointing events in my life, these are the bigger let-downs, obviously some things more significant than others. It honestly felt like I was being hit with bad news and disappointment every way I turned.  It felt like I had no time to recover from anything, and it seemed as though each thing was worse than the thing preceding it.  Perhaps most significantly, as I was still grieving the loss of my dog, I found out about my half sister, and I felt like I had the wind knocked out of me.  Each and every thing was building up all around me and I felt there was no escape from it all.

When I was in New York this past weekend, I had time to take a step back from the reality of all that has come at me over the past few weeks.  On Sunday, for the first time in over a month, I felt like myself.  I felt happy.  I was able to put everything out of my mind, if only for a few hours.  And then it hit me: June was over.  In a half-hearted attempt to make myself feel better about everything, I reminded myself that it was July 1st, and thus the first half of this–sometimes very disappointing–year was over; it was a new month and fresh start.  I told myself that things could only improve.

July is a mere five days in, and so far, in chronological order, it has been a month of…

…volunteering at a wonderful dog adoption event in NYC (with Adopt NY).  And falling in love with one adorable puppy.  I knew it would happen but I’m not sure if the timing is right.
…a 105-pound split jerk at CrossFit…a new PR!
…a job offer!  Which I accepted!  I am now the Marketing Assistant at a nonprofit in the Hartford area.  I am really, really excited about this job…it’s just the direction I wanted to take.
…visiting my friend Jason, who I met when I studied abroad in London.  My visit included: a trip to the gym (with 7 minutes of burpees, “Annie” in 6:56 [14 seconds faster than a week ago!], and a 200-pound deadlift, which is a 55 pound PR from four weeks ago!); a stop at the Whole Foods salad bar, and an amazingly delicious dinner later on; and Fourth of July fireworks on his friend’s rooftop deck.


I’m so grateful that everything is turning around.  I’m honestly not entirely sure what the point of this post is, but more than anything I think it’s a chance for me to reflect on all that has happened and all the good that is coming my way.

I truly believe that I wouldn’t have these difficulties and challenges thrown in my direction if I couldn’t handle them.  In the end, though I’m still struggling with the aforementioned things that happened in June, I am doing better, I am stronger and better for having gone through all of this, and every single day is going to bring more good my way.

Cape Cod Love

I got back from Cape Cod early yesterday afternoon.  As usual, my time there was perfect.

Highlights of my weekend include:
– Seeing some of Pete’s siblings that I hadn’t seen in awhile
– Running 9.7 miles along the bike path, setting a new distance record for myself
– Having Gu for the first time and not getting sick
– Not tripping or falling during my run
– Not getting lost during my run
– Enjoying Saturday afternoon at the beach under warm, sunny skies
– Getting to read and enjoy more of “The Help”
– Watching the sun set from Pete’s back deck


Sorry for the less-than-stellar photo quality…all photos were taken on my phone!

In other news, I’ve booked a hotel for the Rock ‘n Roll Half Marathon in Providence on August 7th.  I still have some time to sign up…but as long as Pete can come along, I’m gonna do it!

Here’s to the beginning of another great week!