Ingredients
- 1 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling
- 1/4 teaspoon fine salt
- 2 teaspoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling
- 1/4 teaspoon fine salt
- 2 teaspoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 pound peaches, halved, pitted and cut into 1/2-inch slices (8 cups)
- 2 tablespoon light-brown sugar
- 2 tablespoon all-purpose flour
- 1 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling
- 1/4 teaspoon fine salt
- 2 teaspoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 pound peaches, halved, pitted and cut into 1/2-inch slices (8 cups)
- 2 tablespoon light-brown sugar
- 2 tablespoon all-purpose flour
- 1/3 cup packed light-brown sugar
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/3 cup old-fashioned rolled oats
- 6 tablespoon (3/4 stick) cold unsalted butter, cut into small pieces
Preparation
Baking Directions:
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).
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.
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.
3.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.)
