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Peach Crumb Pie
For the crust:
1 1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/4) pound butter, cut into small pieces
3 tablespoons ice water
For the filling:
1 1/2 cups water
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch of black pepper
2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
For topping:
1/2 cup (packed) light brown sugar
1/2 cup of flour
1 cup of pecans
1/2 stick (4 tablespoons) butter, cut into small pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Combine flour, sugar, and salt in a mixing bowl. Add butter. Using
2 knives or a pastry blender, work into the dry ingredients until mixture resembles coarse crumbs. Add water and form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.
Pat out dough on a lightly floured surface and dust lightly with flour. Roll the dough into a circle, 12 inches in diameter and 1/8 inch thick. Place
the crust in a 9-inch pan. Crimp the edges. Refrigerate until ready to use.
Preheat your oven to 350 degrees F.
Combine water, brown sugar, cornstarch, salt, cinnamon, nutmeg and pepper in a saucepan over high heat. Bring to a boil and whisk until smooth. Remove
from heat.
Place peaches in a bowl and pour syrup over them. Toss to coat. Let cool for 10 minutes.
Combine the sugar, flour, pecans, butter cinnamon and
nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.
Remove the piecrust from the refrigerator. Pour in the peach mixture and spread evenly. Crumble the topping evenly over the top of the peaches.
Bake for 1 hour, or until the crust and top is nicely browned.
Cool for 10 to 15 minutes before serving.
(c) 2002 Rick McDaniel
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