Peach Crumble Pie

There’s something magical about the combination of juicy peaches nestled beneath a crunchy, cinnamon-spiced crumble topping. This Peach Crumble Pie brings together the best of both worlds – a flaky buttery crust, sweet summer peaches, and that irresistible brown sugar crumble that adds both texture and warmth to every bite. What makes this recipe special is that some peaches remain unpeeled, adding beautiful color and enhancing the natural peach flavor in the finished pie.

Why This Recipe is Pure Summer Bliss

The magic of this pie lies in its perfect balance of textures and flavors. The buttery, flaky crust provides the perfect foundation, while the peach filling offers that juicy sweetness that screams summer. But the true star might be the brown sugar cinnamon crumble topping – with its combination of crisp texture and warm spices that complement the peaches beautifully.

I’ve always believed that brown sugar, cinnamon, and peaches were meant to be together! The crumble adds a delightful crunch that contrasts wonderfully with the tender peaches beneath. Trust me when I say that you’ll find yourself picking off bits of that topping long after the pie is gone!

What You’ll Need

This recipe breaks down into three simple components:

For the All-Butter Pie Crust:

• 1½ cups (190g) all-purpose flour
• 1 tablespoon (13g) granulated sugar
• ½ teaspoon kosher salt
• 10 tablespoons (142g) cold unsalted butter, cubed
• ¼ cup ice-cold water (possibly a bit more)

For the Brown Sugar Crumble:

• 1⅛ cups (141g) all-purpose flour
• ½ cup (100g) light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon kosher salt
• ½ cup (113g) unsalted butter

For the Peach Filling:

• 5 cups (840g) peaches, chopped into 1-inch chunks
• 1 tablespoon fresh lemon juice
• 1 cup (200g) granulated sugar
• 6 tablespoons (50g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Choosing the Perfect Peaches

For the best results, use fresh peaches that are just slightly firm. When you gently press the top of the peach, it should give just a little. If peaches are too soft, they’ll be difficult to peel and might break down too much during baking.

I recommend buying peaches while they’re still firm, then letting them ripen in a brown paper bag for 1-2 days. Depending on size, you’ll need about 7-9 peaches for this recipe.

If available, freestone peaches (where the fruit easily separates from the pit) will make your prep work much easier. But here’s my secret tip: leave the skin on about a third of your peaches! Those vibrant peach skins add beautiful color and enhance the flavor of your finished pie.

Creating the Perfect Pie Crust

The foundation of any great pie is its crust. Follow these steps for buttery, flaky perfection:

1. Combine the flour, sugar, and salt in a bowl.
2. Add the cold butter cubes and work them into the dry ingredients using your fingers or a pastry cutter until the mixture resembles small peas.
3. Mix the ice-cold water with a splash of lemon juice, then gradually add it to the flour mixture, stirring with a spatula until the dough just holds together when squeezed.
4. Turn the dough onto a lightly floured surface and gently press it together, folding it over itself until it begins to hold together. Be careful not to overwork it!
5. Shape the dough into a 1-inch thick disk, wrap in plastic, and chill for at least 45 minutes (or up to 2 days).
6. When ready, let the dough sit at room temperature for 5 minutes, then roll it out on a well-floured surface to a 12-inch circle, about ⅛-inch thick.
7. Fold the dough into quarters, place in your pie plate, unfold, and gently press against the bottom and sides.
8. Fold any overhanging dough under itself around the edges and crimp as desired.
9. Chill the prepared crust for another 30-60 minutes before filling.

Making the Brown Sugar Crumble

This crumble topping is what takes this pie to another level:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl.
3. Melt the butter in a saucepan over medium-low heat until it stops popping and the milk solids begin to brown slightly.
4. Pour the browned butter into the dry ingredients, being sure to scrape in all those flavorful browned bits.
5. Mix with a spatula, then use your fingers to break the mixture into various sized pieces.
6. Spread on the prepared baking sheet and bake for 10 minutes. It will still be somewhat soft but will harden as it cools.
7. Allow to cool completely before using on the pie.

Preparing the Peach Filling

The heart of our pie deserves special attention:

1. Peel about two-thirds of your peaches, leaving the rest unpeeled for added color and flavor.
2. Cut all peaches into 1-inch chunks and place in a large bowl.
3. Sprinkle with lemon juice and gently toss to coat.
4. In a separate bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt.
5. Pour this mixture over the peaches and fold gently to combine.
6. Let the mixture sit for 5 minutes, then taste and add more sugar if desired.
7. Stir in the vanilla extract just before adding to your pie crust.

Assembling and Baking Your Pie

Now for the grand finale:

1. Preheat your oven to 400°F and place a baking sheet in the oven to heat up.
2. Remove your chilled pie crust from the refrigerator.
3. Spoon the peach filling into the crust, spreading it evenly.
4. Top generously with all of the crumble topping, leaving a small edge around the crust visible so you can see when the filling begins to bubble.
5. Place the pie on the preheated baking sheet and bake at 400°F for 20 minutes.
6. Without opening the oven, reduce the temperature to 350°F and continue baking for 40-45 minutes more, until the center has risen and peach juices are bubbling at the edges.
7. If the crust begins to darken too quickly, cover the edges with a pie shield or aluminum foil.
8. Remove from the oven and cool on a wire rack for at least 2-3 hours before slicing.

Make-Ahead and Storage Tips

Want to plan ahead? You have options:

• The pie dough can be made and refrigerated up to 2 days ahead or frozen for up to 2 months.
• The crumble topping can be made up to 1 month in advance and stored in an airtight container.
• To freeze the unbaked pie, add an extra tablespoon of flour to the filling, assemble the pie, then double-wrap in foil or place in a freezer bag. Freeze for up to 3 months.
• When baking a frozen pie, do not thaw first! Bake at 425°F for 20 minutes, then reduce to 350°F and bake for 35-45 minutes more.
• The baked pie can be stored at room temperature for 1 day, then refrigerated for up to 1 week.

Pro Tips for Peach Pie Success

• Use butter straight from the refrigerator for your pie dough – those cold butter pieces create flaky layers when they hit the oven’s heat.
• Don’t peel all your peaches! The skins add beautiful color and enhance the peach flavor.
• Test for doneness by looking for bubbling juices around the edges and through the crumble topping.
• Cool the pie thoroughly before cutting to allow the filling to set properly.
• A scoop of vanilla ice cream is the perfect companion to a warm slice of this pie!

This Peach Crumble Pie captures the essence of summer in every bite. The combination of flaky crust, juicy peaches, and that irresistible brown sugar crumble creates a dessert that’s both comforting and special. Whether for a backyard gathering or a simple family dinner, this pie is sure to become a seasonal favorite!

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