Peach Crumble Pie
This Peach Crumble pie is a delicious combination of brown sugar cinnamon crumble, sweet peaches and buttery pie crust. If you texture in your desserts you'll love the combination of the crunchy crumble and the soft peaches.
- 1 1/4 cups (190 grams) all-purpose flour
- 1 tablespoon (13 grams) white granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) cold unsalted butter cubed
- 1/4 cup ice-cold water or more if required.
Brown Sugar Crumble
- 1 cup (141 grams) all-purpose flour
- 1/2 cup (100 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 1/2 cup (114 grams) unsalted butter
- 5 cups (840 grams) peaches chopped into 1-inch chunks
- 2 teaspoons fresh lemon juice
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (50 grams) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Brown Sugar Crumble
Preheat the oven to 350°F. Line a quarter sheet pan with parchment paper
Place the flour, brown sugar, cinnamon, nutmeg and kosher salt in a medium-sized bowl and whisk the ingredients until thoroughly combined, about 30 seconds. Be sure to hit the bottom of the bowl to capture the ingredients that have fallen to the bottom.
Place the butter in a saucepan and melt on medium low heat until it stops popping and the milk solids (which is the white foam floating on top) mostly disappears and you see light brown bits on the bottom of the pan. Remove the pan from the heat and pour the butter into the dry ingredients. Scrape the browned bits from the pan into the mixture.
Use a spatula to stir the butter into the dry ingredients. Once it’s all mixed in use your fingers to break the crumble into small and large pieces.
Spread the mixture on the prepared baking sheet and bake for 10 minutes. Remove it from the oven and let it cool to room temperature. The crumble will start to dry out, but still be a soft. It will harden as it cools.
The crumble can be made up to 1 month in advance. If making it advance, store it in an airtight container until ready to use.
Make the Pie Dough
Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles small peas.
Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.
For a 9-inch pie plate roll the dough until is it 1/8-inch thick and 12-inches round. Fold the dough in half and then half again so that you have a quarter. Place the dough in the pie plate do the corner of the dough is centered. Gently unfold the dough so the pie plate is completely covered, and the dough is overhanging the plate.
Trim the dough so that there is about a 1-inch overhang all the way around. Fold the dough under so that it rests on the edge of the pie plate. Crimp the dough using a fork or create your own design.
Refrigerate the prepared dough for at least 30 minutes.
Peach Filling and Baking the Pie
Preheat the oven to 400°F. Place a half baking sheet in the oven while the oven is preheating. The baking sheet is used to catch any of the peach juices that bubble over, but baking the pie on a hot baking sheet also helps ensure that the bottom of the pie browns.
Peel 2/3 of the peaches and leave the rest of unpeeled. Cut the peaches into 1-inch chunks. Place the peaches in a large bowl. Sprinkle the lemon juice over the peaches and gently toss with a a large spoon to coat the peaches.
In another bowl whisk together flour, cinnamon, and nutmeg, and 3/4 cup of the sugar. Pour the dry ingredients over the peaches and gently fold the dry ingredients into the peaches. Taste the peaches and add the remaining sugar 2 tablespoons at a time if you want the peaches sweeter.
Spoon the peach filling into the prepared pie dough. Sprinkle the brown sugar crumble over the peaches. Place the pie on the hot half baking sheet and bake at 400°F for 20 minutes. Without opening the oven door, reduce the temperature to 375°F and bake the pie for another 40-45 minutes until the peach juices start to bubble. You’ll see small bubbles breaking through the brown sugar crumble.
Remove the pie from the oven, place it on a cooling rack and let it cool to room temperate. Of course there is nothing to stop you from digging into a hot pie, but the pie needs time cool and set up so the filling doesn’t run everywhere when you cut into it.
Freezing the Pie
You can freeze the unbaked peach pie. If planning to freeze the pie, start by adding 1 extra tablespoon of flour to the flour-sugar mixture. Prepare the pie as directed up to adding the fruit to the pie dough shell.
Wrap the pie in a freezer bag or double wrap in foil and freeze up to three months. When ready to baking the pie, bake the pie directly from the freezer (do not thaw). Preheat the oven to 425°F, bake the pie for 20 minutes, reduce the oven temp to 375°F and bake for another 35-45 minutes until the peach juices are bubbly.
Calories: 453kcal | Carbohydrates: 64g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 152mg | Potassium: 204mg | Fiber: 2g | Sugar: 38g | Vitamin A: 885IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg