Farmer's Market Peach Crumb Pie

pie crust

• 1 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup unsalted butter, cold and cut in pieces

pie filling and crumble

• 5 large peaches, peeled and cut into wedges
• 3/4 cups sugar
• 1/2 teaspoon cinnamon
• juice from 1/2 lemon- preferably organic
• 1/4 cup corn starch
• 1/4 cup white flour
• 1/2 cup light brown sugar
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/3 cup rolled oats
• 1/2 stick unsalted butter, cut in pieces

1. Make crust: In a food processor, add flour, salt and granulated sugar until com­bined. Add butter; pulse until mixture resembles coarse meal, a few pea-size pieces may remain. Sprinkle with 2 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. Shape dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
2. Filling: Add peaches, sugar, and cinnamon in a bowl. Toss together. Set aside. In a seperate bowl, combine lemon juice and corn starch. Mix together and pour over peaches.
3. For crumble: In a small bowl, combine flour, brown sugar, allspice, cinnamon and rolled oats; using your hands, work in butter until large clumps form.
4. Roll out dough and place in pie plate.
5. Add filling onto the pie dough.
6. Sprinkle crumble topping all over peach filling.
7. Place pie plate onto a baking sheet.
8. Bake at 375 degree oven for 45 to 50 minutes.