FRESH CORN AND PEACH PIE WITH CORNMEAL CRUMB

(adapted from Lisa Ludwinski)
makes one 9” pie
one 9” blind baked pie shell
(Note: Prepare the crumb first so it can chill in the fridge while you prepare the filling.)

For the crumb- (makes enough for one 9” pie)
1 cup fine cornmeal
½ cup all-purpose flour
⅓ cup packed light brown sugar
¼ teaspoon ginger
¼ teaspoon cardamom
½ teaspoon kosher salt
7 tablespoons cold, unsalted butter, cut into pieces
 
Combine the cornmeal, flour, brown sugar, ginger, cardamom, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the cold butter pieces and mix on low speed until the mixture is crumbly with small chunks of butter remaining. Store in a tightly sealed container and refrigerate for at least one hour before using.
(The crumb will keep, covered and refrigerated for up to 1 week or frozen for up to 1 month.)
 
Preheat the oven to 350 degrees F.
 
For the filling-
 
3 ears of corn, husked, silk removed, kernels cut from the cob (you should have between 1¾-2 cups of corn) save the cobs to extract the juice
¼ cup granulated sugar
⅛ cup packed light brown sugar
4 cups peaches, (with or without skin) cut into ½” chunks (approx. 2½ pounds before pitting)
2 teaspoons fresh orange juice
½ teaspoon orange zest
3-4 tablespoons cornstarch (depending on juiciness of the peaches)
¼ teaspoon kosher salt
 
Carefully cut the corn kernels from the cobs. Use the knife to extract the juice from the cobs and add it to the kernels. Place one half of the corn into the bowl of a food processor fitted with the blade attachment. Add the granulated sugar and brown sugar to the bowl of the processor. Being careful not to puree the corn, pulse until coarsely chopped. (Alternatively, you can coarsely chop the corn using a chef’s knife.) To a large bowl, combine the chopped corn and the remaining corn kernels, the peaches, orange juice and zest, cornstarch, and salt. Using a rubber spatula, turn the mixture until well combined.
 
Place the blind-baked pie shell on a parchment lined baking sheet. Pour the filling into the shell, using a small offset spatula to smooth the top. Retrieve the crumb from the refrigerator and use your fingers to crumble it evenly over the filling. Cover the edges of the pie with aluminum foil strips to prevent over browning. Place the pie on the baking sheet. The pie bakes at a low temperature and will take between 1 ½ hours and 2 hours, depending upon your oven, the ripeness of the peaches and the freshness of the corn. Don’t try and rush things along- a moderate oven ensures you’ll have tender fruit and a golden crumb topping. The pie should bubble around the edges and from the center of the pie. -A pie bird is optional, but if you have one, it serves as a steam vent, allowing the pie to breathe from beneath all the cornmeal crumb-  Remove the pie to a cooling rack and allow it to cool for at least 2 hours before serving. Pie will keep, covered at room temperature for up to 2 days. Beyond that, cover and refrigerate any leftovers.