Recipe: Crumble Peach Pie
It’s peach season and I’ve been all over the place with what to make with the sweet fruits. First, I thought a light peach sorbet sounded good. Also dreamed about the Peach & Toasted Pecan ice cream I made a few summers back. Then I wondered about a tart or an open faced pie. After consulting MJ, we decided a crumble peach pie was the thing to do. As I do often, I spent time Googling recipes. Being able to read a recipe and mostly understand how it is going to turn out it one of my favorite parts about cooking often. I settled on a recipe by Martha Stewart. It’s pretty tasty.
I liked the recipe for a number of reasons. The peaches are basically left in their natural state. Not too much sugar or fiddling with. Also, I’m on a kick to try to make most of what I eat from scratch. This recipe provided a (simple and straight forward) pie crust, simple peaches and a delicious crumble topping. I added a bit more to the crumble top portion because it is amazing. Additionally, I used dark brown sugar instead of light brown. I think it tastes better but it does make a darker crumble. If that bothers you, go with the light brown sugar.
Plan your time well because the pie takes a while to bake and then it needs to set for a long time after baking too. But it’s worth it. The crust is light but holds up well and has a nice crunch. The peaches are well complimented by the buttery, oatey crumble. And topped with a (healthy) dollop of homemade whipping cream, it’s summertime heaven.
As a visual person, I am in love with hand-painted look peaches have; I love the color variations. I’m often sad to peel away the skin for recipes. But when the taste of the peach is still strong in the final dish, I call it good.
This pie is good.
- 1 1/4 cups flour
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 cup cold butter, cut into small pieces
- 3 to 5 Tbsp ice water
- rounded 1/2 cup flour
- rounded 1/2 cup brown sugar
- rounded 1/2 cup old-fashioned rolled oats
- 9 Tbsp cold butter, cut into small pieces
- 3 lbs peaches, halved, pitted, and cut into 1/2-inch slices (about 8 cups)
- 2 Tbsp brown sugar
- 2 Tbsp flour
- Pulse the flour, sugar and salt together to combine in the bowl of a food processor.
- Add the butter and pulse about 5 times until the mix resembles coarse meal with some pea-size pieces of butter remaining.
- Sprinkle 3 tablespoons of the ice water over the mix and pulse until the dough is crumbly but holds together when squeezed. If necessary, add up to 2 tablespoons of additional ice water, 1 tablespoon at a time. Do not over process.
- Form the dough into a disk shape, wrap in plastic wrap and refrigerate until firm, about an hour. Overnight works too,
- Combine the flour, brown sugar and oats in a bowl.
- Use your hands to work the butter into the flour mix until large clumps form.
- Cover and refrigerate until ready to use.
- On a lightly floured work surface, roll the dough out to a 12-inch circle, making sure to flour the rolling pin as well.
- Transfer to a 9-inch pie plate. Fold the extra dough under itself and crimp the edges.
- Cover and refrigerate until the filling is prepared.
- Toss together the sliced peaches, flour and brown sugar until combined.
- Scoop the prepared peaches into the pie shell.
- Break the crumble into medium size pieces and sprinkle evenly over the top of the pie.
- Place the pie on a rimmed baking sheet.
- Bake at 375F for 1 hour to 1 hour 15 minutes, until the juices are bubbling and the topping is golden.
- Allow the pie to cool for 1 hour 30 minutes before serving.
- The pie can be covered and stored at room temperature for up to 2 days. Best eaten on the day it's baked.
Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.