Peach Pie with Crumble, Ice Cream and Caramel Sauce
Servings: 8 slices
Time: 2 hours
Difficulty: Medium
Buttery, crumbly pie shell with soft peaches, topped with crunchy crumble, vanilla ice cream, drizzled with caramel sauce.

Ingredients
For Pie Crust
Flour – 200 gms
Unsalted butter – 150 gms (chilled)
Egg – 1 no
Powdered sugar – 1 tb sp
Salt – 1/2 tsp
Chilled water – 2 tb sp
For Peach Filling
Peaches – 8 medium (peeled, cut into 1 inch chunks)
Brown sugar – 100 gms
Flour – 60 gms
Cinnamon powder – 1 tsp
For Crumble
Flour – 100 gms
Brown sugar – 100 gms
Cinnamon powder – 1 tsp
Unsalted butter – 75 gms (melted)
Directions
For Pie Crust
In food processor bowl, add flour, add salt
Break an egg into the flour
Cut butter into 1 inch pieces into the food processor bowl
Place the cover and pulse the flour, butter mixture such that it resembles coarse meal. Butter should get mixed with flour and should be pearl sized pieces. Don’t blend this mixture much as it will turn the crust very flat.
If mixture is too dry, add chilled water (1 tsp at a time. I had to use only 1 tsp water)
Take out the mixture on a lightly floured board.
Combine the mixture into a 1 1/2 inch thick disc
Wrap it with cling wrap and keep it in the fridge for 30 minutes
For Peach Filling
Mix cut peach pieces, cinnamon powder, brown sugar and flour in a bowl
Keep it aside
For Assembling the Pie
Pre-heat the oven at 180 degrees centigrade
Take the pastry dough disc out from fridge
On a lightly floured surface, roll out the pastry such that it is around 1/4 inch thick and with a diameter of at least 4 inch more than the diameter of pie mould
Carefully lift the rolled pastry by rolling over the rolling pin and unroll it in the pie mould
Press it on inner edges at bottom with fingers and make sure that the surface is smooth
Using knife, take out excess dough off the edges
Prick the bottom of the pie crust using fork. This will avoid pie crust
Add peach mixture inside the pie crust (leave out the liquid from the peaches, if any. Else it will make pie crust base soggy)
For Crumble
In a medium bowl, combine flour, cinnamon, brown sugar and butter
This mixture will be thick and crumbly
Spread this crumble mixture over peach filing and spread uniformly
For Baking the Pie
Place the pie in pre-heated oven for around 35 minutes (If the edges are getting browned then cover it with aluminium foil and continue baking)
Take out from oven and allow it to cool for 2-3 hours
Cut the pie into slices, serve it with a scoop of vanilla ice cream and drizzle it with caramel sauce