Peach Crumble Pie
This peach crumble pie is a delightful combination of flaky pastry, sweet peaches, and a buttery crumble topping. With each bite, you'll experience a perfect balance of textures and flavors that will surely make this pie a favorite for any occasion. Enjoy the juicy peaches nestled in a tender crust, topped with a crunchy crumble that adds a delicious contrast.
— Constant Cookbook
Ingredients
- :
- 1¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
- :
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup old-fashioned rolled oats
- 6 tablespoons cold unsalted butter, cut into small pieces
- :
- 3 pounds peaches, halved, pitted, and cut into ½-inch slices (about 8 cups)
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
Instructions
- 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.
Cook Time
1H
Prep Time
PT1H30M
Yield
8 servings
Nutrition
- Calories: 403 kcal
- Carbohydrate Content: 51 g
- Protein Content: 4 g
- Fat Content: 20 g
- Saturated Fat Content: 12 g
- Cholesterol Content: 53 mg
- Sodium Content: 79 mg
- Fiber Content: 3 g
- Sugar Content: 27 g
- Serving Size: 1 serving
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