peach crumble pie

Treat yourself to a slice of this homemade Brown Sugar Peach Crumble Pie! This recipe combines ripe, juicy yellow peaches with a brown sugar crumble that will melt in your mouth, and it's all baked in a buttery, flaky homemade pie crust. The best experience is serving it up warm with a scoop of ice cream!

Brown Sugar Peach Crumble Pie

All-Purpose Flour

Salt

tbsp Unsalted Butter

Vegetable Shortening

Light Brown Sugar (lightly packed)

Old Fashioned Oats

Sliced Fresh Peaches (approximately 5 medium-size peaches)

Sugar

Cornstarch

tsp Vanilla Extract

Lemon

White

In a large mixing bowl and using a pastry blender (or two forks), mix together the flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.

Add in the ice cold water 1 tablespoon at a time, and using a spatula or your hands, mix together until the pie dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of cold water so they blend in with the rest of the dough.

After forming the ball of pie dough, place it on a lightly-floured, clean surface and pat it into a 1"-1 1/2" thick disc. Then double wrap tightly in plastic wrap and place in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour or overnight (preferred).

homemade flaky pie crust (makes 1 pie crust)

In a medium bowl and using a pastry cutter (or two forks), blend together the all-purpose flour, light brown sugar, old fashioned oats, and cold unsalted cubed butter until the crumble mixture forms. Set aside.

brown sugar crumble

Adjust the oven rack to the 2nd level position and preheat the oven to 425ºF.

On a well-floured, clean surface, roll out the pie dough disc you made earlier (or unroll if using store-bought) and carefully place into the 10" skillet. Trim and/or fold in any excess pie dough, then place it back in the refrigerator as you make the peach pie pie filling.

In a large bowl, mix together the sliced peaches, light brown sugar, granulated sugar, corn starch, vanilla extract, lemon juice, and cubed pieces of butter until well coated. The mixture will start to become juicy—that's okay!

Take out the pie plate out from the refrigerator and carefully add in a layer of peach pie filling using a slotted spoon to drain the excess juices. Then top with a layer of the brown sugar crumble. Repeat again until you've used up both the pie filling and the crumble.

Optional step - using a pastry brush, lightly brush the egg white along the pie crust edges. You won't need to use all it—just a little coverage will be good.

Place the pie in the oven and bake for 15 minutes at 425ºF. Optionally, you can place a jelly roll pan on the oven rack below the pie to catch any possible run-off juices. 

After 15 minutes, decrease the oven temperature to 375ºF and bake for an additional 40-45 minutes. At this time, if you'd like to, you can add a pie crust shield to avoid burning your pie crust edges. You can use something like the one I just bought or you can simply use pieces of aluminum foil to place around the edges.

Once done, remove the skillet from oven and allow to cool completely. 

peach pie filling

With brown sugar and cinnamon, this peach crumble pie is my favorite. The filling holds its shape and the crust is buttery and flaky!

Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)

7-8 medium peaches, slightly firm (about 7 cups of peach chunks)

(100 grams) packed light or dark brown sugar

(63 grams) all-purpose flour OR 1/4 cup instant tapioca*

lemon juice

cinnamon

(94 grams) all-purpose flour (spoon & leveled)

unsalted butter, melted and slightly cooled

(63 grams) chopped walnuts

The crust

 Prepare my pie crust recipe through step 5.

Make the filling

 Peel the peaches then cut into 1-2 inch chunks. You&#8217;ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.

Roll out the chilled pie dough

 On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe&#8211; you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl&#8211; don&#8217;t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.

Make the crumble topping: 

In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; I actually place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

This pie is AMAZING!
I had extra peaches…my daughter wanted a cobbler but my son and husband love pies…this was the PERFECT compromise. I even made my own dough…still need to practice but it was delicious! The “chunks” instead of slices is ingenious! 
For those with gluten free family members I followed the recipe but used a bit of GF flour AND chia seeds for the filling and like the pie I substituted GF flour, but used butter, salt, apple pie spice and chopped walnuts for the topping. Baked it crustless in a baking dish and my daughter-in-law loved it.

My friend gifted me peaches from her tree. I was so happy to find this recipe! I wish I could upload a picture of the finished product. It was delicious! I did not alter the recipe one bit, perfection. My husband, myself, and I devoured it in two days.
***Side note: my peaches were very ripe and juicy. I used a slotted spoon to put the peach chunks into the pie shell so they were not swimming in juice, the flour thickened the pie nicely. I cut my peaches a little bigger because they were so ripe.

This is one of the best pie recipes I’ve ever come across. I’m making it for the second time and it smells So So good! The brown sugar, lemon/cinnamon, and the chunks (why have I never though of this) are all just super together and the topping is to die for. I make a lot of pies, but this is becoming my new favorite! Just wish peach season was longer!

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Brown Sugar Peach Crumble Pie

Brown Sugar Peach Crumble Pie

Top 2 peach crumble pie recipes from across the web

The most viewed peach crumble pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brown Sugar Peach Crumble Pie

Brown Sugar Peach Crumble Pie

The most viewed peach crumble pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine