The quintessential summer pie for us is a peach pie. I hope it will become yours, too.
8 medium peaches, pitted and sliced ¼-inch thick
Juice of 1lemon
¼cup packed brown sugar
¼cup sliced almonds
½cup packed brown sugar
¼cup unbleached organic flour
¼cuporganic whole wheat flour
¼cuporganic rolled oats
¼cupbutter or trans fat-free buttery spread (I like to use Earth Balance®), brought to room temperature
1 9-inch unbaked trans fat-free piecrust (store-bought is fine)
Center the oven rack. Preheat the oven to 375°F. Line a sheet pan with parchment paper or spray with nonstick oil spray for an easy cleanup later.
To prepare the pie filling, combine the peaches and lemon juice in a bowl and toss to coat. Add the brown sugar, cardamom, cinnamon, and almonds. Toss to coat.
To prepare the oat crumb topping, in a bowl combine the brown sugar, flours, oats, and cinnamon, and toss to combine. Add the butter and work in, using your fingers, until the mixture resembles coarse crumbs.
To assemble the pie, set the piecrust on the prepared sheet pan. Lift the peaches out of the bowl and mound them in the piecrust, using your hands so that most of the liquid remains in the bowl. Sprinkle the oat crumbs evenly over the peaches.
Bake the pie in the preheated oven for about 1 hour, until the crumbs are browned and the peaches are soft when tested with a fork. Remove from the oven and cool for 20 minutes or so before serving—the peaches will be really hot.