Peach Crumble Pie
This has definitely been the summer of mangoes for us. We've totally fallen in love with them and have admittedly been slighting other fruits as a result. Usually by the time August rolls around, we've been knee-deep in peach recipes, but we've completely neglected them this year. So, a few weeks ago, when our Chief Culinary Consultant’s mom invited us over for a cookout, we jumped at the chance to bake a pie using ripe, juicy peaches. A Dutch apple is the only crumb-topped pie that we had made to date, so we were eager to give it a try using peaches.
This definitely falls into the “straightforward” category as far as pies are concerned.
Single crust… no blind baking… no peeling peaches… crumb topping. That’s about as straightforward as you can get!
This pie was absolutely fabulous. The peach filling was bubbling and juicy, full of bright and clean peach flavor, while the crumb topping was a reliable crisp complement. It’s not summer until you’ve eaten a peach pie, right?! We went ahead and made summer official for all of us, before it was too late :)
One year ago: Chocolate & Peanut Butter Cheesecake Bars
Two years ago: Cinnamon Sugar Pull-Apart Bread
Three years ago: Toasted Almond and Candied Cherry Ice Cream
Peach Crumble Pie
Yield: 8 servings A simple peach pie with an oat-crumb topping.For the Crust:
- 1¼ cups (156.25 g) all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
For the Crumble:
- ⅓ cup (41.67 g) all-purpose flour
- ⅓ cup (73.33 g) light brown sugar
- ⅓ cup (27 g) old-fashioned rolled oats
- 6 tablespoons cold unsalted butter, cut into small pieces
For the Filling:
- 3 pounds (1.36 kg) peaches, halved, pitted, and cut into ½-inch slices (about 8 cups)
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- Make the Crust: In a food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed, about 5 to 10 pulses. If necessary, add up to 2 tablespoons additional ice water, 1 tablespoon at a time; do no overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.
- Make the Crumble: In a small bowl, combine the flour, brown sugar and oats; using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
- Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
- Assemble and Bake the Pie: Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.
Notes
Nutritional values are based on one serving
- Yield: 8 servings
- Prep: 30 minutes
- Cook: 1 hour
- Total: 2 hours 30 minutes
Ingredients
For the Crust:
- 1¼ cups ( 156.25 g ) all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon ( 0.25 teaspoon ) salt
- ½ cup ( 113.5 g ) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
For the Crumble:
- ⅓ cup ( 41.67 g ) all-purpose flour
- ⅓ cup ( 73.33 g ) light brown sugar
- ⅓ cup ( 27 g ) old-fashioned rolled oats
- 6 tablespoons cold unsalted butter, cut into small pieces
For the Filling:
- 3 pounds ( 1.36 kg ) peaches, halved, pitted, and cut into ½-inch slices (about 8 cups)
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
Method
- Make the Crust: In a food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed, about 5 to 10 pulses. If necessary, add up to 2 tablespoons additional ice water, 1 tablespoon at a time; do no overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.
- Make the Crumble: In a small bowl, combine the flour, brown sugar and oats; using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
- Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
- Assemble and Bake the Pie: Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.
