It’s peach season and I’ve been all over the place with what to make with the sweet fruits. First, I thought a light peach sorbet sounded good. Also dreamed about the Peach & Toasted Pecan ice cream I made a few summers back. Then I wondered about a tart or an open faced pie. After consulting MJ, we decided a crumble peach pie was the thing to do. As I do often, I spent time Googling recipes. Being able to read a recipe and mostly understand how it is going to turn out it one of my favorite parts about cooking often. I settled on a recipe by Martha Stewart. It’s pretty tasty.
I liked the recipe for a number of reasons. The peaches are basically left in their natural state. Not too much sugar or fiddling with. Also, I’m on a kick to try to make most of what I eat from scratch. This recipe provided a (simple and straight forward) pie crust, simple peaches and a delicious crumble topping. I added a bit more to the crumble top portion because it is amazing. Additionally, I used dark brown sugar instead of light brown. I think it tastes better but it does make a darker crumble. If that bothers you, go with the light brown sugar.
Plan your time well because the pie takes a while to bake and then it needs to set for a long time after baking too. But it’s worth it. The crust is light but holds up well and has a nice crunch. The peaches are well complimented by the buttery, oatey crumble. And topped with a (healthy) dollop of homemade whipping cream, it’s summertime heaven.
As a visual person, I am in love with hand-painted look peaches have; I love the color variations. I’m often sad to peel away the skin for recipes. But when the taste of the peach is still strong in the final dish, I call it good.
3 lbs peaches, halved, pitted, and cut into 1/2-inch slices (about 8 cups)
2 Tbsp brown sugar
2 Tbsp flour
Pulse the flour, sugar and salt together to combine in the bowl of a food processor.
Add the butter and pulse about 5 times until the mix resembles coarse meal with some pea-size pieces of butter remaining.
Sprinkle 3 tablespoons of the ice water over the mix and pulse until the dough is crumbly but holds together when squeezed. If necessary, add up to 2 tablespoons of additional ice water, 1 tablespoon at a time. Do not over process.
Form the dough into a disk shape, wrap in plastic wrap and refrigerate until firm, about an hour. Overnight works too,
Combine the flour, brown sugar and oats in a bowl.
Use your hands to work the butter into the flour mix until large clumps form.
Cover and refrigerate until ready to use.
On a lightly floured work surface, roll the dough out to a 12-inch circle, making sure to flour the rolling pin as well.
Transfer to a 9-inch pie plate. Fold the extra dough under itself and crimp the edges.
Cover and refrigerate until the filling is prepared.
Toss together the sliced peaches, flour and brown sugar until combined.
Scoop the prepared peaches into the pie shell.
Break the crumble into medium size pieces and sprinkle evenly over the top of the pie.
Place the pie on a rimmed baking sheet.
Bake at 375F for 1 hour to 1 hour 15 minutes, until the juices are bubbling and the topping is golden.
Allow the pie to cool for 1 hour 30 minutes before serving.
The pie can be covered and stored at room temperature for up to 2 days. Best eaten on the day it's baked.