Peach crumble pie

By taniaf

Ingredients

• Crust:
• 1.25 c flour, plus more
• 1/4 tsp salt
• 2 tsp sugar
• 1 stick cold butter, cut into pieces
• filling:
• 3 lbs peaches, cut into 1/2 inch slices
• 2 tbsp brown sugar
• 2 tbsp flour
• crumble:
• 1/3 c brown sugar
• 1/3 c flour
• 1/3 c oats
• 6 tbsp cold butter, cut into pieces

Details

Servings 8

Preparation

Step 1

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter, pulse until coarse. Sprinkle with 3 tbsp ice water. Pulse until crumbly but holds together when squeezed. Add up to 2 tbsp more water if necessary. Do not overmix. Form into a disk, wrap in plastic and chill at least 1 hour.
Preheat oven to 375. Roll out dough on a floured surface 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 just combined. Make crumble: in a small bowl, combine brown sugar, flour and oats. Using hands, work in butter until clumpy.
Transfer peach filling to pie shell, then sprinkle crumbs evenly over top. Place pie on a baking sheet and bake until juices are bubbling and top is golden, 1 hour. Let cool before serving at least 1 hour.