BROWN SUGAR PEACH CRUMBLE PIE RECIPES

Steps:

• Filling:
• Peel the peaches then cut into 1 to 2-inch chunks and make 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
• Preheat oven to 400 degrees F.
• To Roll Out the Chilled Pie Dough:
• On a floured work surface, roll out one of the discs of chilled dough; if the entire pie dough was made based on the recipe below, the other half of the dough can be frozen at this time.
• Turn the dough about a quarter turn after every few rolls until it is 12 inches in diameter. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with fingers, making sure it is smooth.
• Spoon the peach filling into the crust, leaving any liquid behind in the bowl. Use a small paring knife to trim excess dough off the edges. Flute the edges.
• Crumble Topping:
• In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.
• Place the pie onto a large baking sheet and bake for about 20 minutes. Keeping the pie in the oven, turn the temperature down to 375 degrees F and bake for about 30 to 35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield (optional) on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving to thicken up or in the refrigerator super sturdy filling. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

Steps:

• Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. 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. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
• Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.