Ingredients :
Crust:
Filling:
Topping:
1 1/4 cups all-purpose flour
2/3 cup granulated sugar
1
cup all-purpose flour
1/2 teaspoon salt
1/3 cup all-purpose flour
1
tablespoon sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
1/4
teaspoon ground cinnamon
1
teaspoon baking powder
6
cups peaches (about 6-8 medium), sliced (skins removed optional)
1/2 teaspoon salt
1/3 cup water 1
1/2 teaspoon baking soda 3
teaspoon lemon juice
tablespoons unsalted butter, cold and cut into cubes
1/2 cup buttermilk, cold
Cinnamon sugar, for sprinkling (optional)
Directions : To make pie crust, combine flour and salt in medium bowl. Add cubed butter and use pastry blender to cut butter into the dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times. Work quickly; do not over handle. Cover with plastic wrap and chill at least 2 hours. Preheat oven to 400째F. On floured surface, roll chilled dough out into rough 12-inch circle. Transfer to 9-inch pie dish and trim edges. To prepare filling, toss together sugar, flour, cinnamon, peaches and lemon juice in large bowl. Dump into prepared pie crust. To make topping, combine flour, sugar, baking powder, baking soda and salt in large bowl. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add buttermilk and mix just until dough comes together. Drop by spoonful on top of peach filling. Sprinkle with cinnamon sugar, if desired. Bake pie until topping is golden brown and filling is bubbling, 45 to 60 minutes. If topping browns too quickly, cover with foil for remainder of baking time. Let cool 20 minutes before serving. Serve with whipped cream or ice cream, as desired.