Bourbon Peach Pie with Crumble Topping

Prepare pie crust by combing 175g flour, 1 tablespoon sugar and a pinch of salt. Using your fingers, mix the stick of butter into the flour mixture until it resembles very coarse crumbs (even pea sized is fine). Add ice water and bring it all together into a ball using your hands. Wrap it in plastic wrap and refrigerate for a few hours. You can make this up to two days in advance.

Once your dough has rested sufficiently, you can start to assemble your pie. Roll out the dough so that it’s big enough to cover the bottom and sides of the pie dish and place it into a 9-inch pie dish. Trim the overhanging edges and make them look pretty if you’d like.

Preheat the oven to 350 F. Stick the prepared crust in the freezer while you make the filling and topping.

For the filling, I like to throw all the ingredients into a large Ziploc bag, close it and toss it around. A bowl works too. Set the filling aside while you make the topping.

Next make crumble topping. Combine dry ingredients in a medium sized bowl. Add butter and use your to fingers work it into the mixture. Drizzle in the bourbon and toss to combine. The mixture should look sort of like crumbs.

Next, pour the fruit filling into the crust, arranged sort of evenly and slightly mounted in the center. Top with crumble topping. Place the pie pan on a baking sheet and bake 45-60 minutes (depending on your oven) or until the pie is golden brown and the fruit is bumbling.