There’s still time to cling to the last breath of summer. No one should be able to get away without at least one slice of pie. “But who wants to spend time preparing the pie dough, rolling it out and making that sucker look all pretty?” you ask. You’re absolutely right, and that’s why this pie is perfect for the pie-making haters out there. The crust is crisp and buttery–more cookielike than traditional pie crust–and it’s no-roll! The crumble topping can be made ahead (and even frozen), as can be the filling. Once the summer is gone, and the berries and peaches are no more, the crust can be just as comfortable cozying up to an apple or pear filling.
Dutch Peach Pie with Crumble Topping
(adapted from Great Pies & Tarts by Carole Walter)
Press-On Butter Pastry
1 ¼ cups unsifted unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup partially frozen unsalted butter, cut into ½” pieces
1 large egg yolk
2 tablespoons apple juice
½ teaspoon vanilla extract
Place the dry ingredients in the bowl of a food processor. Pulse 3 to 4 times to combine. Add butter, pulse 4 to 5 times, then process 4 to 5 seconds, or until the mixture forms meal-like crumbs.
Using a fork, beat together the egg yolk, orange juice and vanilla. With the processor off, pour the liquids into the crumb mixture. Pulse 4 or 5 times, or until the mixture begins to stick together.
Lightly flour a flat surface. Empty dough onto the floured surface and, with floured hands, shape into a flat disk.
Butter a 9 ½-inch deep-dish ovenproof glass pie plate. Place the disk into the pan. With floured hands, press the pastry into the dish, working it up the side first, then smoothing out the middle. Re-flour hands as needed. Chill pie dish in refrigerator while preparing the filling.
For the filling:
3 pounds ripe peaches, peeled, pitted an
d cut into 1-inch slices
1 pint strawberries, sliced in half lengthwise
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/4 cup lightly packed light brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
For the topping:
1 1/2 cups unsifted all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
6 tablespoons unsalted butter, melted and cooled
1. Preheat the oven to 375 degrees. Position the oven rack in the lower third of the oven. Butter a 9 1/2-inch deep-dish ovenproof glass pie plate.
2. With floured hands, press the dough into the prepared pie plate, working the pastry up the sides. Re-flour your hands as needed.
3. Make the filling: Place the peach slices in a large skillet. Sprinkle with lemon juice.
4. Combine the sugar, cornstarch, and cinnamon in a small bowl. Sprinkle the sugar mixture over the peaches and stir gently to distribute through the fruit. Cover the skillet and bring the peaches to a slow boil. Gently stir the fruit to prevent it from sticking to the bottom. When the peaches begin to exude their liquid, add the strawberries, and cook about 5 minutes longer. Uncover the skillet and remove the pan from the heat.
5. Use the slotted spoon to transfer the peaches to the pastry shell. Do not add the liquid in the skillet.
6. Make the topping: Whisk together the flour, sugar, cinnamon, and baking powder in a medium bowl. Add the butter and toss with a fork to form crumbs. Take a clump of the crumb mixture in your hand and squeeze gently to form a larger clump. Then break the large clump apart over the peaches. Repeat using all of the crumb mixture. Do not press the crumbs into the fruit.
7. Bake 45 to 50 minutes, or until the top is golden brown and the juices begin to bubble. (Place a baking mat or sheet pan beneath the pie to catch any drips which might wreak havoc on your oven floor.) Cool on a rack. Let stand 3 to 4 hours before cutting. Serve with ice cream or frozen yogurt.