Autumn Market | Crumb-Topped Peach Pie + Printables, Paper Pumpkins, and a Market Banner

I’m extra excited for today’s installment of the Autumn Market party from the Party Hop because today is my day! I created some cute “Homemade Pie” printables to go along with a Crumb-Topped Peach Pie recipe that I worked on all summer and finally perfected. The printable signs come in four different colors (yellow, orange, green, and turquoise) and have a blank spot where you can fill in the name of the pie. You can print them on card stock and make them into little signs, or you can print them on label paper and stick them on pie boxes. Either way, very cute! And the pie recipe is super swoon-worthy. A mountain of fresh peaches nestled in a homemade crust, covered in a sugar and spice crumb topping. I’m not going to lie–I ate three pieces! You can find the printable pie signs HERE. Just click, download, and print. And the pie recipe is at the bottom of the post; keep on scrolling!

The second project for today is Paper Pumpkins by Made From Pinterest. A super easy, super cute project that is great for the entire Fall season. These pumpkins can go up in September and don’t have to come down until after Thanksgiving! You can find the directions on Made From Pinterest. {Twitter | Pinterest | Instagram | Facebook}

And today’s last project comes from One Charming Party. Every party needs a darling DIY banner. I love this make-it-yourself Market Banner. Find directions on One Charming Party today. {Twitter | Pinterest | Facebook}

Crumb-Topped Peach Pie

for the crust:
1 1/4 cups flour
1 Tablespoon sugar
1/2 teaspoon salt
4 Tablespoons shortening, cold, cut into chunks
6 Tablespoons unsalted butter, cold, cut into chunks
3-4 Tablespoons ice water

for the crumb topping:
3/4 cup flour
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, cold, cut into chunks

for the filling:
3/4 cup sugar
2 Tablespoons cornstarch
2 Tablespoons minute tapioca
1 teaspoon cinnamon
a pinch of nutmeg
a pinch of salt
3+ lbs ripe peaches, peeled, pitted, and sliced

To make the crust, combine the the flour, sugar, and salt in the bowl of a food processor. Add shortening and pulse until combined. Add butter and process just until crumbly. There should still be small chunks of butter present. Add the ice water (sans ice cubes) and pulse just until the mixture comes together. Pat the dough into a 1″-thick disk, wrap in plastic wrap, and chill at least 30 minutes.

To make the crumb topping, combine flour, sugar, brown sugar, cinnamon, and salt in the bowl of a food processor (I didn’t even wash mine out, I just brushed the crumbs out). Add butter and pulse until crumbly. If the mixture just gets sandy and kind of smooth, use your hands to squish and crumble it into chunks. Cover with plastic wrap and chill until needed.

To make the filling, combine sugar, cornstarch, tapioca, spices, and salt in a large bowl. Add the peaches, toss, and let sit 15 minutes.

Preheat the oven to 375°F. On a well-floured surface, roll the pie crust dough into a large, thin circle, about 1/8″ thick. Carefully transfer the dough to a deep 9″ pie plate. Fold the extras dough under the edges and crimp with a fork or pinch between your thumb and index finger. Pour the peach filling into the crust, level it as best you can, and sprinkle with crumb topping. Place on a large baking sheet and bake 50-60 minutes, until the crumb topping and crust are golden, and the filling is bubbling. Remove from oven and allow to cool completely before slicing and serving. Seriously, I know it’s hard to wait, and everybody likes warm pie, but you have to let the pie set up. Once it’s completely cool, feel free to eat as much as you want!