Ugly Peach Pie
2¼ plus ½ cups all-purpose flour
1 ½ teaspoon salt
1 teaspoon sugar
1 ½ cup (3 sticks) cold, unsalted butter, cut into cubes
¼ cup ice water
2 pounds fresh peaches, about 5–6 cups once peeled and sliced
½ cup sour cream
1 cup dark brown sugar
½ cup quick oats
Preheat: 350 F
Make the Crust:
1. Pulse together 2 ½ cups flour, ½ tsp salt and 1 tsp sugar in a food processor. Add 1 cup (2 sticks) cold butter and pulse until a coarse meal is formed. Drizzle in 1 tablespoon of water at a time until a lumpy dough begins to come together. Be sure to not add too much water, as the ideal dough isn’t sticky.
2. If you don’t own a food processor, whisk together flour, salt and sugar in a large bowl. Using a fork, pastry cutter or your fingers, combine the butter until a coarse meal is formed — about the size of small peas. Use a spatula to slowly add in water.
3. Turn half of the dough onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat with other half.
4. Unwrap dough on a floured surface. Flour hands and rolling pin. Roll out dough into a circle, about ¼-inch thick, large enough to fit over the pie pan.
5. Place dough and lightly press into pan. Trim or crimp edges. Set aside while you make filling and topping.
1. Using a paring knife, remove skin on peaches and slice in half, being careful while removing the pit. Discard pit and slice peaches into ½-inch wedges.
2. Add peach slices to large bowl with sour cream and brown sugar. Use a wooden spoon to toss until fully combined.
3. Pour into prepared pie crust.
Make Streusel Topping, Assemble and Bake:
1. Preheat oven to 350 F
2. In a large bowl, combine ½ cup (1 stick) of butter. ½ cup of brown sugar, oats, ½ cup of flour and 1 tsp of salt, using a fork or your hands, until crumbled and the butter is the size of small peas.
3. Generously top pie from edge to edge.
4. Bake 45–50 minutes or until golden brown and peach filling is bubbling.
5. Let cool and serve (taste great with any Kemps Vanilla Ice Cream or Whipped Cream!)
Recipe and image provided by: Half & Half Magazine