Peach Crumb Pie

Ingredients:
-- Pie Crust --
1 1/4 cups All-purpose flour
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 pound unsalted butter; very cold, cut into small pieces
3 tablespoons ice water
-- Filling --
5 cups ripe Freestone peaches; peeled* and sliced
1/4 cup dark brown sugar
1/4 cup Sugar
3 tablespoons Cornstarch
1/4 teaspoon nutmeg,; freshly ground
1/4 teaspoon Ground cinnamon
pinch of Salt
1 tablespoon Lemon juice
-- Crumble Topping --
2 tablespoons Unsalted butter
1 cup Sugar
1/2 cup All-purpose flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground ginger
3/4 cup almonds; sliced and crushed
1/2 cup rolled oats; (oatmeal)

Instructions:


For Crust: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.

Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, about 12- to 13-inches in diameter and 1/8 inch thick. Place the crust in a 9- to 10-inch pan. Crimp the edges. Refrigerate until ready to use.

To Partially Blind Bake Pie Shell: You will bake shell for about 20 minutes total, until golden brown. Baking times are approximate. Watch your crust carefully as it will burn easily.

Position the oven rack in the lower third of the oven, place a baking sheet in the oven and preheat it to 425 degrees F for 20 minutes before baking.

Take well-chilled crust from the refrigerator or freezer. If the dough is not well-chilled, freeze it for 5-10 minutes.

Cut a piece of parchment or waxed paper so it can reach up the sides of the pan. Place it in the chilled shell. Fill it 1/3 full with pie weights, beans or rice. BAKE FOR FOR 8-10 MINUTES with the pie weights. Remove from oven, carefully grab both sides of the parchment or waxed paper, and lift out the weights.

Reduce the oven heat to 350 degrees F. Return crust to oven and BAKE FOR ANOTHR 5-10 MINUTES, or until the pie crust is starting to turn golden brown. --OR-- For additional (optional) moisture-proofing: Remove crust from oven when it has about 5 minutes left to bake. Apply moisture proofing (1 large beaten egg or egg white) with a pastry brush on the bottom of the crust and about an inch up the sides. Place pie shell in oven back into the oven. BAKE FOR ANOTHER 4-5 MINUTES, or until the pie crust is starting to turn golden brown.

Cool crust completely on a wire cake rack.

For Filling: Toss peaches with sugars. Allow to stand one hour. Drain and reserve juices.

Preheat oven to 400 degrees F. Combine peach juice, cornstarch, spices, and salt in a small saucepan. Cook over low heat until thick and clear, stirring constantly. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell.

For Crumble Topping: Using fingertips, mix all the ingredients together. Sprinkle over prepared pie shell. Put into preheated oven 10 minutes. Reduce heat to 350 degrees F. and continue baking for another 45 minutes. Serve with vanilla ice cream.

*Tip: To peel peaches, immerse in boiling water for 30 seconds. Plunge into cold water and peel.