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1
To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend.
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2
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.
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3
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.
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4
Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
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5
Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
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6
Filling:
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7
Mix sugar and flour in a large bowl. Add peaches and sprinkle with lemon juice; toss until evenly coated with sugar mixture.
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8
Streusel:
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9
Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
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10
Heat oven to 375 degrees. Have ready a 9-inch pie plate and foil-lined baking sheet.
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11
On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle. Fit into pie plate.
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12
Roll overhang of crust up over edges to form an even rim. Flute or crimp edge.
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13
Spoon in filling, then sprinkle with streusel.
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14
Place pie on lined baking sheet (to catch any drips).
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15
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.
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16
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.
