![]() ![]() Let the pie cool on a wire rack for at least 1 hour before slicing and serving. Continue baking for an additional 20 to 30 minutes, or until the crust and crumble are well-browned and the peach juices are thick and form a few slow-to-pop bubbles along the edge. If so, loosely cover the top of the pie with aluminum foil. Check to see if crumble or the edges of the crust are browning too quickly. Pour the filling into the crust, top it with the crumble and place it on the rimmed baking sheet in the oven. Retrieve the pie crust and crumble topping from the freezer. Add the peaches, lemon juice and vanilla, if using, tossing until evenly mixed. In a large bowl, mix together the sugar, cornstarch and salt until no lumps remain. Make the filling: While the crust is chilling, pit and cut the peaches into approximately 3/4-inch-thick slices. Place a rimmed baking sheet on a rack positioned in the middle of the oven and preheat to 400 degrees. Return the crust to the freezer, and freeze until solid, 15 to 20 minutes. Work quickly, so the warmth from your hands doesn’t melt the butter in the dough. Press it into the bottom and up the sides of the cold pie plate, forming an even layer and a short lip at the top. Using a fork or your fingers, stir the mixture together until it's evenly moistened and holds together when squeezed. Whisk the egg white until frothy, then add it to the remaining flour-and-butter mixture. Place the bowl of crumble in the freezer and retrieve the pie plate. Using your fingers or a fork, mix it together well, forming small and larger crumble nubbins as you go. Scoop about 1 1/2 cups (235 grams) of the mixture into a small bowl, and add the brown sugar and egg yolk. Add the butter, and using your fingers or a pastry cutter, blend it into the dry ingredients until it’s no longer visible and the mixture holds together in loose clumps when pressed. Make the crust and crumble: In a large bowl, whisk together the flours, sugar and salt. Leftover pie may be covered and refrigerated for up to 3 days.Ĭrust and crumble may be well wrapped and frozen for up to 2 weeks. Freezing the crust and crumble before baking ensures they turn out crisp instead of soggy baking the pie on a sheet pan that preheats with the oven ensures a sturdy bottom crust and keeps any juices from bubbling over into your oven. (If you prefer them peeled, see NOTE.) You can make the crust using all all-purpose flour, but for a more tender, flavorful crust, try the almond flour as suggested. If you use ripe peaches - or nectarines - there’s no need to peel them the peels give the baked pie a rosy hue. The crust gets pressed into a pie plate, and is filled with a not-too-sweet peach filling before it’s topped with the crumble and slid into a hot oven. For this recipe, the crust and crumble topping are made out of the same cookie-like mix. But, at least once a year, it’s nice to bake a few into a summery pie. When peaches are in season, it’s tempting to eat them all fresh, right out of hand. ![]()
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