I was the happy recipient of a friend’s CSA goodies this week while she fled the city for one last summer vacation.  The contents: an adorably sunny yellow watermelon, 5 ears of sweet corn, a plethora of ripe tomatoes, and peaches!  And I knew just what to do with the peaches – why, make a pie of course!

For the filling:
3 lbs. peaches (I used 8 small peaches)
2 T AP flour
2 T light brown sugar

Crumble topping:
1/2 cup light brown sugar
1/2 cup AP flour
1/2 cup rolled oats
1/4 t cinnamon
1/4 t freshly grated nutmeg
6 T cold butter, cut into small cubes

First ready the crust.  You all know how I feel about pie crust…it’s gotta be butter, and it’s gotta be by hand.  Remember this pie?  I used the other round from that batch this week which was kicking around in the freezer. Very handy when you want a homemade pie toute suite!  Defrost a frozen round overnight in the fridge and it will be good to roll.  Roll the dough to fit your pie pan and crimp/fold edges, set aside or in the freezer while preparing the filling.

Preheat the oven to 375 degrees.  For the filling – peel and slice the peaches into smallish chunks.  Mix well with the flour and sugar and place in the bottom crust.Gather all the ingredients for the crumble in a bowl and mix together using your hands until the butter is well incorporated with the oats and sugar (clumps should form).  Spread atop the peaches.Place the pie on a rimmed baking sheet and bake for approximately 50 min – 1 hour until the peach filling is bubbly and the crumble is nice and browned.  This heavenly pie is the perfect late summer treat.  With little to do but slice and assemble it’s also really quite simple to prepare.  Pair it with a good scoop of ice cream and enjoy!