Peach Crumble Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g fresh peaches (about 6-7 medium peaches), peeled and sliced</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the crumble topping:</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">100g rolled oats</li><li class="ingredients-single-item">100g brown sugar, packed</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">50g sliced almonds (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust and crumble)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie shield or aluminum foil</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl (or food processor), combine flour, sugar, and salt. Add the cold cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pieces are crucial as they'll create steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently after each addition until the dough just begins to come together. Be careful not to overwork the dough or add too much water, as this will develop gluten and make your crust tough rather than tender. The dough should hold together when pinched but still look somewhat crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes the gluten and firms up the butter, both essential for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the peach filling. To easily peel peaches, score an X at the bottom of each peach, blanch in boiling water for 30 seconds, then immediately plunge into ice water. The skins should slip off easily. Slice peaches into 1cm wedges and place in a large bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt to the peaches. Gently toss until evenly coated, being careful not to crush the fruit. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom crust. Let the mixture sit for 15 minutes to draw out some juices.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the middle rack to heat up (this helps cook the bottom crust properly).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Make the crumble topping by combining flour, oats, brown sugar, cinnamon, and salt in a bowl. Add cold cubed butter and rub it into the mixture with your fingertips until it forms clumps of varying sizes. Stir in sliced almonds if using. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll out the chilled pie dough to a 30cm circle, about 3mm thick. Gently transfer to your pie dish by draping it over your rolling pin. Press the dough gently into the corners without stretching it, and trim excess dough leaving a 2cm overhang. Fold the overhang under itself and crimp or flute the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the peach filling, including any accumulated juices, into the prepared pie crust, mounding slightly in the center. Sprinkle the crumble topping evenly over the filling, covering it completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the filling is bubbling vigorously (especially in the center) and the crumble topping is golden brown. If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and place on a wire rack to cool completely for at least 3 hours before slicing. This cooling period is essential for the filling to set properly - cutting too soon will result in a runny pie.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Your Peach Crumble Pie will keep at room temperature for 2 days or refrigerated for up to 5 days, though the crust will soften slightly over time.</li></ol>