Peach Crisp Pie
crust:
1 cup flour
1/2 cup vegetable shortening
1/4 teaspoon salt
3-4 tablespoons ice cold water
Use a pastry cutter to combine flour, salt, and shortening until mixture has pea-sized bits throughout. Sprinkle 2-3 tablespoons of water over flour mixture and combine with a fork. Add additional water until mixture begins to come together. Gather dough with hands and form into a disc. Wrap in plastic wrap and refrigerate for 1 hour or more. Flour work surface and place cold dough on top. Let rest 10 minutes if very cold, and then roll out thinly and line pie pan. Trim edges and crimp.
filling:
6-7 peaches
juice of half a lemon
1/2 cup sugar
1/4 teaspoon cinnamon
2 tablespoons cornstarch or flour
Carefully submerge peaches in boiling water for 30 seconds. Remove and let cool. Use you hands to remove the skin. Roughly slice peaches into eighths and place in a large bowl. Add remaining ingredients and toss to coat. Place in prepared pie pan.
topping:
1/2 cup flour
6 tablespoons butter
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup oats
1/4 teaspoon cinnamon
Use a fork to cut butter into flour. Mix in remaining ingredients and squish together with your fingertips. Sprinkle over prepared pie. Bake at 375°F for 60 minutes. Reduce time if baking individual portions.
