Peach Crumble Pie
 
 
Makes 1 9" pie
Ingredients
Crust:
  • 1¼ cups all-purpose flour
  • 1½ teaspoons granulated sugar
  • ¼ + ⅛ teaspoon salt
  • 8 tablespoons unsalted butter, cold, cut into small pieces
  • 2-3 tablespoons ice water
Crumb topping:
  • 8 tablespoons unsalted butter, room temperature
  • 1 cup all-purpose flour
  • ¾ cup light or dark brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
Filling:
  • 6 medium peaches, peeled and cut into 8 slices each (see notes)
  • 1 tablespoon cornstarch
Instructions
Prepare the crust:
  1. In a large bowl, combine the flour, granulated sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 2 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a disc, wrap in plastic and chill in the refrigerator for at least 1 hour.
Prepare the crumb topping:
  1. Melt the butter in a medium bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
Prepare the filling:
  1. In a large bowl, combine the peaches, cornstarch and ¾ cup chilled crumb topping.
Assemble and bake the pie:
  1. Preheat oven to 375 degrees.
  2. Remove the dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and let chill for at least 30 minutes.
  3. Pour the filling into the chilled pie shell. Sprinkle the remaining chilled crumb topping over the filling.
  4. Place the springform pan on a baking sheet. Transfer to the oven and bake for 50-60 minutes or until the topping is browned.
  5. Remove pie from the oven and let cool for 15 minutes. Then remove ring and transfer pie to a wire rack to cool for at least 2 hours before serving.
Notes
To peel peaches, bring a medium pot of water to a boil. Meanwhile, score a small X in the bottom of each peach with a paring knife. Add peaches to pot and cook, uncovered, for 1 minute. Using a slotted spoon, transfer peaches to a cutting board. When cool enough to handle, rub off skins.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/peach-crumble-pie/