Old-Fashioned Peach Pie

CRUST
2 Tbsp cold water
1 large egg
1 cup all-purpose flour
1/2 stick (1/4 cup) plus 2 Tbsp cold unsalted butter, cut in small pieces
1/8 tsp salt
FILLING
1 cup sugar
1/4 cup all-purpose flour
9 medium or 7 large), peeled (see Tip) and cut in 1/2-in.-thick wedges (about 7 cups)
1 Tbsp lemon juice
STREUSEL TOPPING
1/2 cup pecans, coarsely chopped
1/4 cup packed light-brown sugar
1/4 cup all-purpose flour
2 Tbsp unsalted butter, softened
1 tsp vanilla extract
Directions
To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend. 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. 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. Add yolk mixture; stir with a fork until crumbs clump together to form a dough.

Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.

Filling: Mix sugar and flour in a large bowl. Add peaches andsprinkle with lemon juice; toss until evenly coated with sugar mixture.

Streusel: Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.

Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined baking sheet.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-in. circle. Fit into pie plate. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge. Spoon in Filling, then sprinkle with Streusel. Place pie on lined baking sheet (to catch any drips).

Bake 45 to 50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to a wire rack. Cool at least 1 hour before serving.