All-Butter Pie Dough, single crust

Brown Sugar and Oat Crumble

• 1/3 cup all-purpose flour
• 1 cup oats, old-fashioned or quick-cooking
• 1/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, cold, cut into 1/2-inch cubes

Filling

• 3 lb peaches
• 1 cup sugar
• 2 teaspoons lemon juice
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon Kosher salt

1. To make the crumble: 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. Set aside.
2. Meanwhile, 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 1/4-inch slices.
3. 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.
4. 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.

Formulation courtesy of The Culinary Institute of America