This is the result of my first-EVER attempt at making a pie from scratch. I had always heard stories of pie crust being so fussy and so easy to mess up that I was a bit gun-shy about making my own! I learned that it wasn't as bad as I had heard, and though the edges of the crust got more brown than I like (I'll share a tip to remedy that later) I was very pleased overall. The crust was very flaky and wasn't the slightest bit soggy (my biggest fear). Those who tasted the pie truly loved it, and that made this first-time pie baker feel pretty good! That being said, it was a VERY messy process and it's probably not something I'll do on a regular basis! One final word of instruction before I give you the recipe: Allow yourself plenty of time to make this! The entire process start to finish (including time for pie dough to chill, finished pie to cool, etc.) took four hours. Maybe once I've made a few of these I can trim that time down some, but I'm glad I devoted a Saturday afternoon to this project! Hope you enjoy.
For the crust:
1 1/4 c. all-purpose flour, plus more for rolling
1/4 tsp. salt
2 tsp. sugar
1/2 c. cold butter, cubed
5 Tbsp. ice water
For the filling:
3 pounds peaches (about 8 cups)
1/4 c. light brown sugar
1/4 c. all-purpose flour
1 tsp. vanilla extract
1 tsp. ground cinnamon
For the crumble:
1/3 c. packed light brown sugar
1/3 c. all-purpose flour
1/3 c. old-fashioned rolled oats
1/2 tsp. ground cinnamon
6 Tbsp. cold butter, cubed
To make the crust:
Combine flour, salt and sugar. Add butter and mix with fingers until mixture resembles coarse meal with a few pea-sized pieces. (This can also be done with a food processor.) Sprinkle with ice water. Knead until dough is crumbly but holds together when squeezed (be very careful not to over-work the dough.) Form dough into a disk; wrap with plastic wrap and refrigerate for 1 hour.
Peel, pit and cut peaches into 1/2" slices. Taste one peach slice to test for sweetness. If the peaches are not very sweet add 1/4 c. white sugar to your filling ingredients. Set peaches aside.
To make the crumble:
In a small bowl combine all of the dry ingredients and use a fork to work in the cubed butter until large clumps form; cover and refrigerate.
Preheat oven to 375 degrees. Lightly flour a rolling pin and a work surface. Roll out dough to a 12-inch round and place in a 9-inch deep dish pie pan; fold overhang under and crimp edges.
To make the filling:
In a large bowl toss together sliced peaches, brown sugar, flour, vanilla and cinnamon (and white sugar, if needed) until combined.
Transfer the filling to pie shell and crumble the topping evenly over the top.
*Cover the edges of your pie shell with aluminum foil - this will help prevent them from browning too quickly before the rest of the pie is finished baking. You will remove the foil about halfway through the bake time.
Place pie on a rimmed baking sheet and bake until juices are bubbling and top is golden, approx. 45 minutes to an hour. Halfway through the bake time remove aluminum foil from the edges of the pie to allow them to brown nicely.
Let pie cool on a wire rack for 1 hour before serving. Store leftovers tightly covered in refrigerator.
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