Ingredients

Pie Crust:

• Half of the Pâte Brisée Recipe

Streusel:

• Streusel Recipe

Filling:

• About 800g (28oz, 2 packages) of frozen Peach Slices
• 42g (3T) Unsalted Butter
• 70g (about ⅓-cup, packed) Light Brown Sugar
• 2g (¼t) Kosher Salt
• 16g (2T) Corn Starch

Procedure

• On a lightly floured surface, roll out the pie dough to a little less than ¼-inch thickness, taking care to rotate the dough each time after rolling to prevent sticking.
• Carefully wrap the dough onto the pin, brushing off the excess flour with a pastry brush.
• Unroll and fit it into the pie pan. Cut around the dish, with an allowance of about 1 inch.
• Fold the edge of the dough under, and flute all the way around the pan. Chill the pan in the refrigerator for at least 30 minutes.
• Preheat the oven to 425°F (218°C). In a large fry pan on medium flame, heat up the peaches, butter, brown sugar, and salt until the peaches are warmed through and the butter and sugar are melted. Continue cooking for two minutes. Turn off the heat and set aside.
• Once chilled, take out the pie shell and blind-bake for 12-15 minutes, or until the sides begin turning golden brown. Take out the shell from the oven, remove the parchment and weights, and set aside to cool for about 20 minutes. Turn the oven down to 325°F (163°C).
• When slightly cooled, toss the peaches with the corn starch and pour the filling into the shell. Take the chilled streusel and pull it apart into teaspoon-size pieces. Cover the top of the pie.
• Bake for about 40 minutes, or until the crust and streusel are golden brown.
• Wait until the peach pie comes to room temperature before serving or storing.

*Bunny Wisdom*

• Alternatively, fold the dough in half and unfold when placed into the pan.
• You can roll out, fit, and trim the chilled pie dough a day ahead. Equally, you can cook the filling a day early and refrigerate. I recommend adding the corn starch into the fruit mixture right before baking, to allow optimum thickening ability.
• To flute the edge of the pie: take your thumb of one hand and place it on the inside edge of the pan. With the thumb and index finger of the other hand, guide the other thumb in-between the two to crimp the edge.
• To blind bake the pie shell: take a piece of parchment large enough to fill the bottom of the pan and up the sides. Take your pie weights, or (450g/1lb) dried beans, and fill the pie. This will help keep the dough from over-puffing. The partial bake is to help prevent a soggy crust.