Ingredients

The following ingredients have 8 Servings
  • 1¼ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cut into small pieces)
  • 3 to 5 tablespoons ice water
  • ⅓ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ⅓ cup old-fashioned rolled oats
  • 6 tablespoons cold unsalted butter (cut into small pieces)
  • 3 pounds peaches (halved, pitted, and cut into &frac12-inch slices (about 8 cups))
  • 2 tablespoons light brown sugar
  • 2 tablespoons all-purpose flour

Instruction

  • Make the Crust: In a food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed, about 5 to 10 pulses. If necessary, add up to 2 tablespoons additional ice water, 1 tablespoon at a time; do no overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.
  • Make the Crumble: In a small bowl, combine the flour, brown sugar and oats; using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
  • Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
  • Assemble and Bake the Pie: Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.