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Peach Crumble Pie

  • servings: 8
Photography: Bryan Gardner

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Ingredients

For the Crust

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1/2 teaspoon fine salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) 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

  • 2/3 cup packed light-brown sugar
  • 2/3 cup all-purpose flour (spooned and leveled)
  • 2/3 cup old-fashioned rolled oats
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

Directions

  1. Step 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 6 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 two disks with dough, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

  2. Step 2

    Preheat oven to 375 degrees with rack in the bottom of the oven. Lightly flour a rolling pin and work surface and roll out one disk of dough to a 12-inch round. Reserve remaining dough for another use. Place in a 9-inch pie plate and trim with kitchen scissors. Fold overhang under, and crimp edges. Transfer to refrigerator while making filling. 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 or a pastry cutter, work in butter until large clumps form.

  3. Step 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 30 minutes to 1 hour 45 minutes. Let cool on a wire rack 1 1/2 hours before serving.

Source
Martha Bakes

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