PEACH CRUMB PIE

Servings: 10 (Makes one 9-inch pie) Total time: 3 hours 15 minutes (Active time: 30 minutes)

INGREDIENTS

One single-crust prepared pie dough Brown Sugar and Oat Crumble (recipe follows) 3 pounds peaches 1 cup sugar 2 teaspoons lemon juice 1⁄4 cup cornstarch 1 teaspoon ground cinnamon 1⁄4 teaspoon kosher salt

INSTRUCTIONS

Preheat the oven to 375 F and set the rack in the lowest position. Line the bottom of a pie pan with pie dough. Refrigerate while you prepare the crumble and filling. Prepare Brown Sugar and Oat Crumble. Set aside. Bring a medium pot of water to a boil. In a medium bowl, prepare an ice bath. Lightly cut an X on top of each peach. Gently lower half of the peaches into the boiling water with a slotted spoon and submerge for 30 to 60 seconds. Remove them with a slotted spoon and immediately submerge in the ice bath. Repeat with the remaining peaches. Transfer the blanched peaches to a cutting board. When they are cool enough to handle, remove the skins with a paring knife or peeler. Pit the peaches and cut them into 1⁄3-inch slices. In a medium bowl, combine the peaches, sugar, lemon juice, cornstarch, cinnamon, and salt. Toss to combine. Immediately transfer the mixture to the prepared bottom crust. Top with the crumble. Place the pie on a rimmed baking sheet. Bake until the filling is bubbly and thick, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.