Brown Sugar Peach Crumble Pie

Why You’ll Love This Recipe

This Brown Sugar Peach Crumble Pie is everything you want in a fruit pie: sweet, tart, and full of flavor. The crumble topping adds a delightful texture, while the brown sugar gives the peach filling a rich depth. The buttery homemade pie crust ensures a flaky base, making this dessert a showstopper. Whether you’re enjoying it for a special occasion or as a weekend treat, it’s sure to impress!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Homemade Pie Crust:

• 2 1/2 cups all-purpose flour (for a double crust recipe)

• 1 teaspoon fine salt

• 1 tablespoon white sugar

• 6 oz (175g) very cold butter, diced

• 1 tablespoon apple cider vinegar (or iced water)

• 4–5 tablespoons iced water

For the Peach Filling:

• 7–8 medium peaches, peeled and cut into 1-2 inch chunks (about 7 cups)

• 1/2 cup (100g) packed light or dark brown sugar

• 1/2 cup (63g) all-purpose flour (or 1/4 cup instant tapioca)

• 2 teaspoons fresh lemon juice

• 1/4 teaspoon ground cinnamon

For the Crumble Topping:

• 1/2 cup (100g) packed light or dark brown sugar

• 1 teaspoon ground cinnamon

• 3/4 cup (94g) all-purpose flour (spooned and leveled)

• 5 tablespoons (71g) unsalted butter, melted and slightly cooled

• Optional: 1/2 cup (63g) chopped walnuts

Directions

1. Prepare the Pie Crust:

• Prepare your homemade pie crust according to your favorite recipe, or follow the instructions through step 5 of the provided recipe.

• Chill the dough in the refrigerator for at least 1 hour before rolling it out.

2. Make the Peach Filling:

• Peel and slice the peaches into 1-2 inch chunks, measuring out about 7 cups.

• In a large bowl, mix the peach chunks with brown sugar, flour (or tapioca), lemon juice, and cinnamon until everything is well coated.

3. Roll Out the Pie Dough:

• Preheat the oven to 400°F (204°C).

• On a floured surface, roll out one disc of the chilled dough into a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Trim any excess dough, leaving about 1 inch of overhang.

4. Assemble the Pie:

• Spoon the peach filling into the pie crust, pressing the filling down to prevent gaps.

• Roll out the second dough disc and place it over the peaches. Seal the edges by pressing them together and trimming any excess dough. You can crimp the edges or use a fork for a decorative touch.

5. Make the Crumble Topping:

• In a medium bowl, combine brown sugar, cinnamon, and flour.

• Stir in the melted butter and optional chopped walnuts until the mixture is thick and crumbly.

• Sprinkle the crumble topping over the peaches in the pie.

6. Bake the Pie:

• Place the pie on a large baking sheet and bake for 20 minutes.

• After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the peach juices are bubbling and the top is golden brown.

• If the crust edges begin to brown too quickly, place a pie crust shield or aluminum foil around the edges to prevent burning.

7. Cool and Serve:

• Allow the pie to cool for at least 3 hours at room temperature before serving. This cooling period allows the filling to set and thicken properly.

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Servings and Timing

• Servings: 8 slices

• Prep Time: 3 hours (including pie dough chilling)

• Cook Time: 55 minutes

• Total Time: 7 hours (including cooling)

Variations

• Extra Spiced: Add a pinch of nutmeg or allspice to the filling for additional warmth and depth.

• Vegan Option: Swap the butter in the crust and topping for plant-based butter and use a non-dairy milk in place of the butter.

• Mixed Fruit: Try adding a handful of blueberries, raspberries, or blackberries to the peach filling for a mixed berry twist.

Storage/Reheating

Store leftover pie tightly wrapped in plastic or foil at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore the flaky crust. You can also freeze the pie for up to 3 months; thaw overnight in the refrigerator and warm before serving.

FAQs

Can I use frozen peaches for this pie?

Yes, frozen peaches can be used in place of fresh ones. Just make sure to thaw and drain them well to avoid excess moisture in the filling.

Can I make the pie ahead of time?

Yes, you can prepare the pie up to the point of baking and refrigerate it overnight. Bake it just before serving for the freshest flavor and texture.

How do I prevent a soggy bottom crust?

Make sure to roll the dough thinly and chill it before baking. You can also blind-bake the bottom crust for a few minutes before adding the filling if you’re concerned about sogginess.

How do I know when the pie is done baking?

The filling should be bubbly around the edges, and the topping should be golden brown. You can check by inserting a knife into the filling—if it comes out clean, the pie is done.

Conclusion

This Brown Sugar Peach Crumble Pie is the perfect dessert for summer and fall gatherings. With its rich, spiced peach filling, buttery crust, and crunchy crumble topping, it’s a guaranteed crowd-pleaser. Whether for a family dinner or a special occasion, this pie is a delightful addition to any dessert table.