Peach Crumb Pie

By kathryns

from Martha Stewart; looks fabulous; leave skins on peaches. Store, covered, at room temperature, up to 2 days.

Ingredients

• FOR THE CRUST:
• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
• 1/4 teaspoon fine salt
• 2 teaspoons granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• FOR THE FILLING:
• 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
• 2 tablespoons light-brown sugar
• 2 tablespoons all-purpose flour
• FOR THE CRUMBLE:
• 1/3 cup packed light-brown sugar
• 1/3 cup all-purpose flour (spooned and leveled)
• 1/3 cup old-fashioned rolled oats
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Preparation

Step 1

Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.

Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.

Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1-1/2 hours before serving.