Description

A delightful twist on classic peach pie, featuring a spiced brown sugar peach filling with a buttery crust and a crunchy crumble topping, perfect for any occasion.

Ingredients

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

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

1/2 cup (100g) packed light or dark brown sugar (for crumble topping)

1 teaspoon ground cinnamon (for crumble topping)

3/4 cup (94g) all-purpose flour (spooned and leveled, for crumble topping)

5 tablespoons (71g) unsalted butter, melted and slightly cooled (for crumble topping)

1/2 cup (63g) chopped walnuts (optional, for crumble topping)

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Instructions

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.
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.
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.
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.
In a medium bowl, combine brown sugar, cinnamon, and flour for the crumble topping. 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.
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.
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.

Notes

Add a pinch of nutmeg or allspice to the filling for a warmer, spiced flavor.

For a 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.

For a mixed berry twist, try adding blueberries, raspberries, or blackberries to the peach filling.

Store leftover pie tightly wrapped in plastic or foil at room temperature for up to 2 days, or refrigerate for up to 5 days.

Prep Time: 3 hours (including pie dough chilling)
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 30g
Sodium: 230mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 3g
Cholesterol: 40mg