Peach Crumble Pie
Savor the flavors of summer with a homemade Peach Crumble Pie. Discover the recipe for this delightful and easy-to-make dessert.
Equipment
- Digital Food Scale
- Stand Mixer
- Mixing Bowl
- Spatula
- Rolling Pin
- Stainless Steel Pie Pan
Ingredients
Crust
- 127 grams all purpose flour
- ½ teaspoon cane sugar
- ¼ cup cold water
- 113 grams salted butter (cold)
Filling
- 4 to 6 peaches (depending on size)
- 57 grams light brown sugar
- 57 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
Topping
- 85 grams salted butter (melted)
- 95 grams all purpose flour
- 57 grams light brown sugar
- 57 grams cane sugar
- 1 teaspoon cinnamon
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar and mix for a couple rotations to combine the flour and sugar.
- Chop the butter into small cubes. I like to chop the butter in half and cut each half into 3 pieces and then cut into cubes from there. Add to the mixer with the flour.
- Mix on low until the mixture looks like wet sand. Then immediately add in all the cold water. Mix into a dough forms. Do not over mix, if you have dry bits you can combine them with your hands.
- Form the pie dough into a disc and wrap the dough in plastic wrap. Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F.
- To make the topping: In a medium mixing bowl add the flour, light brown sugar, cane sugar, cinnamon and melted butter. Mix together with a spatula until a paste like texture forms.
- To make the filling: Add the light brown sugar, cane sugar, flour, cornstarch, and cinnamon and mix together. Set aside.
- Slice the peaches into thin slices and add to the mixing bowl with the filling ingredients. Mix together with your hands to coat the peaches completely.
- Grease a pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be a little larger than your pie pan. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Transfer the peach filling into the prepared pie crust and spread evenly. Crumble the topping on top of the pie.
- Bake for 1 hour or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- This recipe is for a 9-inch pie dish, but if you have a larger pie pan like a 10-inch or 12-inch, you could use it, just add another peach or two to make the filling larger.
- My top picks for pie pans are stainless steel, aluminum, or cast iron. Ceramic and glass don’t conduct heat the best and can result in a soggy pie crust bottom, so I don’t usually recommend those pie pans for a pie like this. Check out The Best Nontoxic Pie Pans to Bake With for more info.
- The secret to the best streusel topping is melted butter! You can read more about this in my post How to Make the Best Streusel Topping.
- Always bake your pie on a baking sheet, this is my top trick for keeping your oven nice and clean. Sometimes pies will leak, and this will prevent your oven from getting super sticky if it does.
- Let the pie cool completely before slicing. This will ensure you get nice clean cuts and the filling doesn't run out.
- Be sure to store pie in a cool, dry place. It’s best just left out on the counter (uncovered) for a day or two.
- The best (and only) way to reheat pie is in an oven or toaster oven! You can heat at 350°F or put on a warm setting until the pie is warm, about 5 to 10 minutes. Do not microwave pie as it will cause the crust to become soggy.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 431kcalCarbohydrates: 60gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 174mgPotassium: 151mgFiber: 2gSugar: 35gVitamin A: 864IUVitamin C: 3mgCalcium: 29mgIron: 2mg
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