Peach Crumble Pie

washingtonpost.com

Dana

measuring cup Servings: 6 to 8 Makes 1 (9-inch) pie.

subheading: For the crust and crumble:

2 cups (250 grams) all-purpose flour

½ cup (50 grams) almond or oat flour, or an additional ½ cup (63 grams) all-purpose

3 tablespoons granulated sugar

½ teaspoon fine sea salt or table salt

1 ¾ sticks (200 grams) unsalted butter, softened but cool to the touch, cubed

¼ cup (50 grams) packed light brown sugar

1 large egg, separated

subheading: For the filling:

2 ¼ pounds peaches (about 6 medium; see NOTE)

⅔ cup (135 grams) granulated sugar

⅓ cup (40 grams) cornstarch

¼ teaspoon fine sea salt or table salt

2 tablespoons fresh lemon juice (from 1 lemon)

1 teaspoon vanilla extract or paste (optional)

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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