(Makes 8 servings)
Note: The crumb topping recipe is very generous. If you don't want to use it all on the pie, you can store the remainder in the freezer.
Crust:
8 ounces (1 ½ cups) all-purpose flour
½ teaspoon salt
5 ounces (10 tablespoons) unsalted butter, cut into 8 pieces, chilled
¼ teaspoon lemon juice
4 – 5 tablespoons ice water
Filling:
3-4 ripe peaches, peeled (optional) and sliced
1 pint fresh blackberries or 1 10-ounce bag frozen blackberries, thawed
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon nutmeg
Oatmeal Crumb Topping:
1 stick (4 ounces) unsalted butter, cut into pieces
1 cup (7 ounces) brown sugar
¾ cup (3.75 ounces) all-purpose flour
¾ cup oatmeal
1/2 teaspoon cinnamon
1/4 teaspoon salt
To make the crust: combine the flour and salt in a food processor and pulse a couple times to combine. Add the butter and mix just until but butter and flour is combined and becomes crumbly, approximately 13 seconds. Next, through the processor’s feed tube, add the lemon juice. With the processor running, slowly add the ice water, 1 tablespoon at a time, until the dough comes together in a smooth, pliable ball, no more than 30 to 40 seconds.
After the dough is combined, form it into a round disk and wrap in plastic and allow to rest in the refrigerator for at least an hour. Remove the dough from the refrigerator and let sit at room temperature for 20 minutes. (You don’t want the dough to get too warm or soft before rolling it out, but it’s easier to handle if the dough isn’t dead cold out of the fridge.)
On a lightly floured pastry sheet or board, hit the dough a couple times with a rolling pin to make it a little more pliable. Then, roll out the dough from the center, turning it a quarter turn each time, until it’s approximately 12 inches in diameter. Carefully, fold the dough in half and place it on one half of a 9- to 10-inch pie plate. Unfold the other half and press the dough into and up the sides of the plate. Trim any excessive dough that hangs over the edge of the plate, fold it under and then flute or crimp the edge, as you like. Place the pie shell in the refrigerator while you prepare the filling.
To make the topping: In a medium bowl, put all the dry ingredients and mix until just combined. Add the butter and, with your fingers or two forks, work into the flour mixture until it resembles coarse meal. Set aside.
To make the filling: Peel and slice the peaches, and put into a medium bowl. Add the blackberries, sugar, lemon juice, and nutmeg, and stir gently until just combined.
To assemble the pie: Preheat the oven to 350°F. Remove the pie shell from the refrigerator and pour in the fruit filling. Sprinkle the crumb topping over the fruit until it’s covered. Place the pie on a baking sheet, place in the oven, and bake 45-55 minutes, or until the top is golden brown and the fruit mixture is bubbling. Remove from the oven and let cool. Serve slightly warm or room temperature.
