Peach Crumble Pie

5 from 1 vote

Enjoy the wonderful taste of summer with this peach crumble pie. With fresh peaches and a sweet spiced crumb on top, the only thing missing is a scoop of cold vanilla ice cream and a fork.

Prep Time35

Cook Time55

Resting Time3

Total Time4 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 390kcal

Author: Nicole Durham

Cost: Recipe $7.39 / Serving $0.92

Equipment

Ingredients

Pie Crust

1 ¼ cups all-purpose flour ($0.21)
½ teaspoon salt ($0.01)
1½ teaspoon granulated sugar ($0.01)
½ cup unsalted butter, cold and cubed ($0.99)
½ tablespoon apple cider vinegar ($0.02)
3-4 tablespoons ice water ($0.00)

Peach Filling

6-7 cups fresh peach chunks, about 7 to 8 medium peaches ($4.74)
½ cup brown sugar ($0.10)
2 tablespoons granulated sugar ($0.03)
¼ cup cornstarch ($0.18)
½ teaspoon ground cinnamon ($0.04)
¼ teaspoon salt ($0.01)
2 tablespoons lemon juice ($0.10)
1 teaspoon vanilla extract ($0.03)

Crumble Topping

¾ cup all-purpose flour ($0.12)
½ cup brown sugar, packed ($0.10)
1 teaspoon ground cinnamon ($0.08)
5 tablespoons unsalted butter, melted and cooled ($0.62)

Instructions

Make the crust. In a large bowl, whisk together the flour, salt, and sugar. Cut in the butter until crumbly. Stir in the vinegar, then add the ice water 1 tablespoon at a time just until the dough holds together. Shape into a disc, wrap, and chill for at least 2 hours.
Prep the peaches. Bring a pot of water to a boil. Blanch peaches for 30 seconds, transfer to ice water, then peel and cut into chunks. Place in a large bowl.
Mix the filling. Add the brown sugar, granulated sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla to the peaches. Toss gently to coat and set aside while preparing the topping.
Make the crumble. In a bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly.
Assemble. Roll the chilled dough into a 12-inch circle and fit into a 9-inch pie plate. Crimp the edges. Preheat the oven to 400°F and place a foil-lined baking sheet on the bottom rack. Spoon the peaches into the crust, leaving excess liquid behind. Sprinkle evenly with the crumble topping.
Bake. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F without opening the door. Continue baking for 30 to 35 minutes until golden and bubbly. Shield crust edges if needed.
Cool. Let the pie cool at room temperature for 3 to 4 hours before slicing.

Notes

Set filling. Cooling fully helps prevent a runny pie, especially with very ripe peaches.
Extra browning. If the topping is pale, broil for 1 to 2 minutes, watching closely.
Make ahead. Crumble topping can be refrigerated up to 3 days. Dough can be chilled up to 2 days or frozen up to 3 months.
Storage. Refrigerate leftovers up to 4 days. Reheat slices at 300°F for 10 to 12 minutes or microwave briefly for a softer texture.

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