Peach Crumble Pie

[A_nony_mouse]

Summer is here, and fresh fruit can be found in abundance. It's the ideal time to make summer fruit pies, and Martha Stewart is here to explain exactly how it's done. (Hint: She says perfect pies start with perfect pie crust.) Here is her recipe for homemade peach crumble pie from Everyday Food magazine. To find more recipes like this one, visit MarthaStewart.com.

Recipe: Peach Crumble Pie

Martha Stewart's Everyday Food magazine

Ingredients
For the crust:
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon fine salt
2 teaspoons granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
For the filling:
3 pounds peaches, halved, pitted and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons 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 rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Preparation
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.)

Serving Size
Serves 8. Active time: 20 minutes. Total time: 3 hours and 15 minutes.
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