Nectarine Apricot Oat-Crumble Pie

Instructions

1. Cut cold butter into the crust flour and salt, moisten with exactly 65 ml ice water, gather into one disk and chill 30 minutes.
2. Roll dough to fit a 23 cm (9 in) pie plate. Line the plate and crimp; refrigerate while making filling and topping.
3. Whisk filling sugar and cornstarch thoroughly. Fold through the prepared fruit, lemon juice and listed aromatic; scrape everything into the pastry shell.
4. Rub together the crumble flour, brown sugar, oats and cubed butter until clumps form; scatter evenly over fruit, leaving small gaps for steam.
5. Preheat oven to 400°F (204°C). Bake on a rimmed sheet 20 minutes; reduce to 375°F (190°C) and bake another 35–50 minutes until deep fruit juices bubble in the center.
6. Tent with foil if topping browns too soon. Rest on a rack at least 3 hours before slicing; cold fruit pies will cut most cleanly.