Peach Crumble Pie -

Peach Crumble Pie

Sweet peach pie with a crumble topping.

Prep Time1

Cook Time1

Cooling Time4

Course: Dessert

Cuisine: American

Keyword: crumble topping, flaky pie crust, peach crumble pie, peach pie, pie

Servings: 12 slices

In a large bowl, combine the flour, sugar, and salt.
Add the cold, cubed butter. Using your hands, rub the butter into the flour until the butter pieces are small and the mixture feels like coarse sand.
Slowly add in the ice water, mixing until a cohesive dough forms.
Tightly wrap the dough in plastic wrap and allow it to rest in the fridge for about 2 hours.
Roll out the dough and use it to line a 9-inch pie plate.
Line the pie with parchment paper and fill it with pie weights or dried beans. Blind bake at 350°F for 15 minutes, or until the edges are lightly golden brown. Make the filling and the crumble topping while the pie blind bakes.

In a large saucepan, combine the peaches, sugar, butter, cinnamon, and salt.
Heat the peach mixture over medium heat until it begins to bubble and the peaches start to break down.
In a separate, small bowl, combine the cornstarch and water to form a slurry.
Add the cornstarch slurry to the peach mixture and stir. Cook until the mixture thickens, about 6-8 minutes.
Pour the peach filling into the partially baked pie crust and top with the crumble topping.

In a small bowl, combine the brown sugar, flour, oats, and salt.
Add the melted butter and stir to form a crumble.
Top the pie with the crumble mixture and bake at 350°F for 45 minutes, or until the crumble topping is golden brown and the berry filling is bubbling.
Allow the pie to cool completely before slicing and serving. Enjoy!