Recipe by Abby Love for Edible Austin
Photo by Casey Woods
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All-purpose flours are created with a mixture of hard-red and soft-white flours. BSM’s Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, and TAM 105 will all work for the hard-red. We offer only one soft-white wheat, Sonora, and it’s a beaut. Both should be used in their ‘00’ form, where as much bran has been sifted out as possible. Alternatively, you can use either BSM AP Regular or BSM AP Premium. Any way you slice it, it should be delicious!
Yields one (10-inch) pie
Pie dough:
1 3/4 cups Barton Springs Mill hard-red wheat flour, such Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, or TAM105, type ‘00’
3/4 cup Barton Springs Mill Sonora wheat flour, type ‘00’
1 tablespoon sugar
1/4 teaspoon salt
1 cup cold butter, cubed
6 tablespoons ice water
Oat-crumb topping:
1/2 cup Barton Springs Mill hard-red wheat flour,such Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, or TAM105, type ‘00’
1/4 cup Barton Springs Mill Sonora wheat flour, type ‘00’
1 cup rolled oats, regular or quick-cooking, but not instant
1 cup packed brown sugar
1 teaspoon salt
4 ounces unsalted butter
Pie:
2 pounds peaches or other ripe, in-season fruit
1 cup sugar
1 teaspoon salt
1 chilled disc pie dough
3 tablespoons Barton Springs Mill Sonora wheat flour, type ‘00’
1 recipe oat-crumb topping
Ice cream, for serving
For the pie dough, toss together the flours, sugar and salt in a medium bowl. Add the cold butter cubes and rub it into the flour mixture to coarse crumbles. (Some larger pieces are okay.)
Add the water and mix by hand until the dough just comes together. Divide in half, form into 2 discs, and wrap tightly in cling wrap. Refrigerate for at least an hour or up to 2 days. The dough may also be frozen at this point for up to 2 weeks.
For the oat-crumb topping, mix together all the dry ingredients in a medium bowl. Melt the butter and pour over the top, tossing to combine. The mixture should form clumps when you squeeze it. Set aside.
For the pie, pit and slice the peaches. Toss with the sugar and salt and allow to macerate for 30 minutes. Meanwhile, roll the chilled pie disc into a 10-inch round. Carefully transfer the dough to a pie plate, crimp the edges and freeze for 15 minutes. Heat the oven to 425°.
Toss the macerated peaches with the flour, then transfer the peaches with a slotted spoon into the frozen pie shell, reserving the excess liquid. Drizzle with ¼ cup of the liquid over the fruit and discard the rest. Top the peaches with the oat crumble, making sure to go all the way to the edges.
Set the pie on a baking sheet (and line with foil for easy clean-up) and bake for 15 minutes. Reduce the heat to 325° and bake an additional hour until the crust is golden brown.
Cool completely (or as long as you can wait) before cutting and serving with ice cream.
