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2¼ cups all purpose flour
1 tablespoon sugar
½ teaspoon salt
¾ cup (1 ½ sticks) chilled unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
6 tablespoons (about) ice water
4¼ pounds ripe peaches, peeled, pitted, cut into ½-inch-thick wedges
¾ cup (packed) golden brown sugar
¼ cup all purpose flour
1 tablespoon grated lemon peel
1¼ teaspoons ground cinnamon
Brown Sugar Ice Cream
2 cups whole milk
2 cups whipping cream
1¼ cups (packed) light brown sugar
6 large egg yolks
1 teaspoon vanilla extract
Mix flour, sugar and salt in processor. Cut in butter, using on/off turns, until mixture resembles coarse meal. Blend in lemon juice. Blend in enough water by tablespoons until dough forms moist clumps. Gather dough into 2 balls; flatten each into disk. Wrap in plastic and refrigerate 1 hour. (Can be made 3 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400°F. Mix all ingredients in large bowl. Let stand 5 minutes.
Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch diameter deep-dish glass pie pan. Spoon filling into crust. Roll out second disk on lightly floured surface to 13-inch round. Arrange atop pie. Press edges together. Trim overhand to 1 inch. Fold overhang under. Crimp edges decoratively. Cut vents in top crust to allow steam to escape. Place on large baking sheet.
Bake pie 45 minutes. Reduce oven temperature to 350°F. Continue baking until juices bubble thickly, covering edges of crust with foil if becoming too brown, about 15 minutes longer. Transfer pie to rack and cool completely.
For ice cream
Combine milk and cream in heavy medium saucepan. Bring just to simmer. Remove from heat. Place sugar in heavy large saucepan. Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5 minutes. Whisk in hot milk mixture (watch out! It may bubble vigorously). Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled). Whisk yolks in large bowl to blend. Gradually whisk in brown sugar mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool. Mix in vanilla.
Puree custard in batches m b1ender until very smooth. Refrigerate until cold, at least 1 hour or overnight.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until firm. (Ice cream can be prepared 3 days ahead. Keep frozen.)
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