Nectarine or Peach Crumble Pie 

An unconventional but delicious way to celebrate my 26th birthday! 

What a better way to start your birthday-day than with a fresh out of the oven crumble pie. I had never done a crumble pie before and I just don't know how I am ever going to stop experimenting with this now. They are so much better than regular pies! 

Now, what i needed the most for this pie was a kitty bothering me to pet her the whole time. 

Also, this recipe from Martha Stewart which is absolutely marvelous.

One of the main ingredients are peaches. However, apparently mid-may is not season for peaches in Mexico so i had to improvise. I bought some NECTARINES which are the closest relative of peaches. Same taste, different skin. 

What you need:

Crust

• 1 1/4 cups all-purpose flour plus more for rolling
• 1/4 teaspoon fine salt
• 2 teaspoons granulated sugar
• 1 stick cold unsalted butter, cut into small pieces

On your food processor, place flour, sugar and salt and pulse 2-3 times until well combined. Now add your butter until a meal is formed and then add 2 tablespoons of cold water. Pulse a couple more times until a ball is formed. Do NOT over process. Scrape the food processor and form the ball into a disk. Now cover tightly with wrapping paper and refrigerate for at least 1 hour. Once its ready, unfold and and roll out dough 3 inches bigger than the size of your pie pan. Crimp edges how ever you like. I used a fork. Pre heat oven at 375 F 

Filling

• 3 pounds peaches or nectarines, halved, pitted, and sliced
• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour

Place brown sugar and flour on a bowl and toss in the peaches or nectarines until well combined. Place on your pie crust. 

Crumble

• 1/3 cup packed brown sugar
• 1/3 cup all-purpose flour 
• 1/3 cup old-fashioned rolled oats
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Mix sugar, flour and oats until well combined. Now with your hands mix in the butter until a crumble is formed. Place of top of your pie filling. I topped the filling and crumble with a squeeze of lime juice and a sprinkle of cinnamon. Totally optional. 

Bake for 1 hour and then every 15 minutes to check the crumble is golden and the juices are bubbling. Let cool before serving. For perfect-cut piece of pie I recommend letting cool overnight on the fridge. Enjoy!