Servings: 10 (Makes one 9-inch pie)
Total time: 3 hours 15 minutes (Active time: 30 minutes)
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
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.
Brown Sugar and Oat Crumble
Makes about 2 cups
1/3 cup all-purpose flour
1 cup old-fashioned or quick-cooking oats
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into 1/2-inch cubes
In a medium bowl, combine the flour, oats, sugar, cinnamon, and salt.
Add the butter to the flour mixture, tossing to coat. Cut the fat into the mixture using your fingertips, a pastry blender, or two forks until the mixture looks like coarse irregular crumbs.
Distribute the crumble evenly over the pie or tart and bake as directed. If not using immediately, store the crumble in an airtight container in the refrigerator.
Chef’s Note: If making the crumble in a food processor, stir in the oats by hand after pulsing in the butter to avoid chopping the oats.
Nutrition information per serving: 340 calories; 89 calories from fat; 10 g fat (4 g saturated; 0 g trans fats); 12 mg cholesterol; 171 mg sodium; 61 g carbohydrate; 4 g fiber; 39 g sugar; 4 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.
