Peach Crumble Pie

Ingredients

• 1.3 cups flour all-purpose plus more for rolling (spooned and leveled)
• 0.3 teaspoon salt fine
• 2 teaspoons granulated sugar 
• 0.5 cup butter unsalted cold cut into small pieces (1 stick)
• 3 pounds peaches pitted halved cut into ½-inch slices (8 cups)
• 2 tablespoons brown sugar 
• 2 tablespoons flour all-purpose
• 0.3 cup brown sugar packed
• 0.3 cup flour all-purpose (spooned and leveled)
• 0.3 cup rolled oats 
• 6 tablespoons butter unsalted cold cut into small pieces ()

Equipment

• food processor
• bowl
• baking sheet
• oven
• wire rack
• rolling pin

Directions

1. In a food processor, pulse flour, salt, and granulated sugar until combined.
2. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
3. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix.
4. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
5. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round.
6. Place in a 9-inch pie plate, fold overhang under, and crimp edges.
7. In a large bowl, toss together peaches, brown sugar, and flour until combined.
8. In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
9. Transfer peach filling to pie shell, then sprinkle crumble evenly over top.
10. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes.
11. Let cool on a wire rack 1 1/2 hours before serving.