OLD-FASHIONED PEACH PIE

Steps:

• To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend.
• Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
• By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
• Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
• Filling:.
• Mix sugar and flour in a large bowl. Add peaches and sprinkle with lemon juice; toss until evenly coated with sugar mixture.
• Streusel:.
• Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
• Heat oven to 375 degrees. Have ready a 9-inch pie plate and foil-lined baking sheet.
• On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle. Fit into pie plate.
• Roll overhang of crust up over edges to form an even rim. Flute or crimp edge.
• Spoon in filling, then sprinkle with streusel.
• Place pie on lined baking sheet (to catch any drips).
• Bake 45-50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to wire rack. Cool at least 1 hour before serving.
• Tip: To peel peaches easily, immerse them in boiling water 20-30 seconds, then immediately plunge them into ice water to stop cooking. Peel off skin with your fingers or a small knife.