Peach Crisp Pie

By srumbel

I should add that I was too eager to eat the pie to let it cool, and I cut into it while it was still steaming hot, thus the total hot mess all over the plate. (It was still delicious, of course.) If you want your pie to look more like a pie, and less like a random pile of peaches and crisp topping, let it cool before you slice into it. I totally understand if you don't, though, because it's hard to exercise will power with something that tasty waiting in front of you.
from thebakerupstairs.com

Ingredients

• for the filling:
• 1 refrigerated pie crust (or make your own!)
• 3 pounds fresh peaches, peeled and sliced
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 2 tablespoons flour
• for the crisp topping:
• 3/4 cup flour
• 3/4 cup old fashioned oats
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup brown sugar, packed
• 1/2 cup butter, cold and cut into small pieces

Preparation

Step 1

Preheat the oven to 350. Press the pie crust into a pie dish, shaping it as you please. In a medium bowl, toss the peaches with the lemon juice, sugar, and 2 tablespoons flour, and pour the mixture into the pie crust. To make the topping, whisk together the flour, oats, salt, cinnamon, and brown sugar. Cut in the butter using a pastry blender or two knives, until the mixture clumps together. Sprinkle the crisp topping over the peaches. Bake 35-45 minutes, or until the topping is golden and crisp, and the peach juice is bubbling around the edges. Remove and let cool before serving.