Peach Crumble Pie

By susanwadle

Ingredients

• For the crust:
• 1 2/3 cup all purpose flour (spooned and leveled), plus more for rolling
• 1/4 t fine salt
• 2 t granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• For the filling:
• 3 lbs peaches, halved, pitted, and cut into 1/2 inch slices (8 cups)
• 2 t light brown sugar
• 2 T 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 oats
• 6 T (3/4 stick) cold unsalted butter, cut in small pieces

Preparation

Step 1

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 T ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 T ice water, 1 T 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)

2. 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.

3. Make filling: In a large bowl, toss together peaches, brown sugar and flour until combined.

4. Make crumble: In a small bowl, combine brown sugar, flour, and oats, using your hands, work in butter until large clumps form.

5. 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. (Store, covered, at room temperature, up to 2 days.