105 minutes
A delightful dessert featuring ripe peaches with a crumbly, buttery crust.
cups
Unsalted Butter, cold, cut into 1/2-inch cubes
tablespoons
teaspoons
Egg Yolk, beaten
each
teaspoons
cups
Egg White, beaten
each
cups
Ripe Peaches, peeled and sliced
cups
tablespoons
Ground Nutmeg
pinches
1. Blend Dough
In a large bowl or food processor, combine 2 1/2 cups flour, butter, and 1 teaspoon salt until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Combine Liquids
Whisk together beaten yolk, vinegar, and 1/4 cup ice water.
3. Moisten Dough
Drizzle liquid over the dough mixture, stirring or pulsing, until just combined. Test by squeezing a small amount of dough together; if crumbly, add more ice water, 1 tablespoon at a time.
4. Form Disks
Turn dough onto a floured surface, divide into 8 pieces, and flatten each slightly. Regroup into a ball and split in half. Shape each half into a disk, one slightly larger, wrap in plastic, and chill for 60 minutes.
5. Preheat Oven
Set oven to 425°F (220°C).
6. Mix Filling
Toss peaches with lemon juice, 1 cup sugar, 1/4 cup flour, and a pinch of nutmeg in a bowl.
7. Roll Bottom Crust
Roll out the larger disk on a floured surface and line a 9-inch pie plate.
8. Add Filling
Place the peach mixture into the crust.
9. Top Crust
Roll out the second disk, place over the filling, and pinch edges to seal. Cut slits for steam.
10. Finish
Brush top with beaten white, sprinkle with sugar, and bake for 15 minutes.
11. Lower Heat and Bake
Reduce oven to 375°F (190°C) and bake until peaches bubble and crust is golden, about 45 to 60 minutes.
Substitute peaches with apples and add cinnamon and nutmeg to the filling. You could add in some walnuts or pecans to the crumble topping for an extra crunch.
Use mixed berries such as strawberries, blueberries, raspberries, and blackberries. You can adjust the sugar depending on the sweetness of the berries and add a touch of lemon zest to the filling for brightness.
Substitute peaches with ripe pears and add finely chopped crystallized ginger to both the fruit filling and the crumble topping for a warm, spicy note.
Substitute half of the peaches with another stone fruit, such as nectarines, plums, or apricots. This will give you a slightly different flavor and texture while maintaining that juicy, summery feel.
Mix and match different stone fruits like plums, nectarines, and cherries. You might include almond extract in the crumble topping to complement the stone fruit flavors.
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