Elderflower + Peach Crumble Pie

You get the best of both worlds in this pie...a buttery, flaky pie crust and a crunchy, hearty crumble topping. This is my farewell to summer pie...filled with ripe yellow freestone peaches and elderflowers. This pie is perfectly tart and sweet. So farewell summer...you were filled with many adventures, overripe fruits which became jams, accidental sunburns, and perhaps a few too many hot-hot days. I'm running to autumn with my arms wide open anticipating cool evenings, homemade soups, and late nights watching Alfred Hitchcock Presents reruns...Elderflower + Peach Crumble PieIngredients:1 pie crust (see recipe below)3 pounds organic yellow freestone peaches, sliced1/3 + 2 tablespoons organic brown sugar (divided)2 tablespoons organic dried elderflowers (purchase in the bulk section at your local natural foods store)1/3 + 3 tablespoons organic all purpose flour (divided)1/2 cup organic rolled oats6 tablespoons cold raw or organic unsalted butter, diced1 organic egg, beaten for egg washDirections:Make pie crust (see recipe below). Preheat oven to 375 degrees. Place peaches, 2 tablespoons brown sugar, elderflowers, and 2 tablespoons flour in a bowl. Gently toss until well mixed. Add peaches to pie shell. Place 1/3 cup brown sugar, 1/3 cup + 1 tablespoon flour, and oats in a large bowl. Mix. Add butter using hands until well combined. Sprinkle crumble atop the peach filling. Brush crust with egg wash. Bake for about 50 minutes to 1 hour until the filling is bubbling and the crumble topping and crust are golden brown. You may need to cover the crust with a pie shield or aluminum foil if it browns quickly so be sure to keep an eye on it.Allow to cool for about 30 minutes prior to serving. Happy Baking!Pie Crust: Makes enough for 2 pie crustsIngredients:2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterDirections:Mix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. You can either freeze the other half of the dough or make a quiche. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface. Roll out into a 12" round. Place in buttered 9" ceramic pie dish. Crimp edges.Happy Baking!Recipe + Photos by Cassie WinslowLadybug Plate by Lou Rota