Start to finish: 1 hour 45 minutes
Makes: One pie
Traditional crust instructions
2¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold, unsalted butter, cut into cubes
¼ cup ice water
Pulse together flour, salt and sugar in a food processor. Add cold butter and pulse until a coarse meal is formed. Drizzle in 1 tablespoon of water at a time until a lumpy dough begins to come together. Be sure to not add too much water, as the ideal dough isn’t sticky.
If you don’t own a food processor, whisk together flour, salt and sugar in a large bowl. Using a fork, pastry cutter or your fingers, combine the butter until a coarse meal is formed — about the size of small peas. Use a spatula to slowly add in water.
Turn half of the dough onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat with other half.
Unwrap dough on a floured surface. Flour hands and rolling pin. Roll out dough into a circle, about ¼-inch thick, large enough to fit over the pie pan.
Place dough and lightly press into pan. Trim or crimp edges and bake based on full recipe instructions.
Make it savory by removing the sugar, cutting down the butter to ¾ cup and adding in ½ cup whole milk ricotta cheese.
2 pounds fresh peaches, about 5–6 cups once peeled and sliced
½ cup sour cream
½ cup dark brown sugar
Using a paring knife, remove skin on peaches and slice in half, being careful while removing the pit. Discard pit and slice into ½-inch wedges.
Add peach slices to large bowl with sour cream and brown sugar. Use a wooden spoon to toss until fully combined.
Pour into prepared pie crust.
Streusel topping instructions
½ cup (1 stick) cold, unsalted butter, cut into pieces
½ cup brown sugar
½ cup quick oats
½ cup flour
1 teaspoon salt
In a large bowl, combine all ingredients with a fork or your hands until crumbled and butter is the size of small peas.
Ugly Peach Pie assembly instructions
Heat oven to 350 F.
Prepare half of a traditional crust recipe, roll and press into a pie pan.
Prepare peach filling and pour into pie pan.
Prepare streusel topping and generously top pie from edge to edge.
Bake 45–50 minutes or until golden brown and peach filling is bubbling.
Cool, slice and serve.