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Peach Pie with Brown Sugar Crumble and Flaky Crust

Fresh, juicy, peaches in a flaky crust with a crumb topping - the things summer dreams are made of!
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert

Equipment

  • 1 9-inch pie plate

Ingredients
 
 

Peach Filling

  • 2 pounds fresh ripe peaches, sliced (you can leave the peach skins on or remove them if you prefer)
  • 1 ½ tbsp fresh lemon juice
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch

Brown Sugar Crumble Topping

  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 5 tbsp unsalted butter, cut into small cubes
  • ¼ cup chopped pecans

Instructions
 

Make the Pie Crust

  • Make your pie crust. I like this flaky pie crust recipe. Put it into the refrigerator while you prepare the filling.

Make the Peach Filling

  • Combine the peaches, lemon juice, sugar and cornstarch in a large bowl and mix to coat the peaches. (If you are using frozen peaches, allow them to come to room temperature first.)
  • Set aside and allow to juice for at least 10 minutes.
  • Preheat the oven to 400℉.

Make the Crumble

  • While the peaches are juicing, make the crumble topping.
  • Combine the flour, brown sugar, salt, and cinnamon in a small bowl.
  • Add cubes of butter to the dry ingredients and cut together using a pastry blender until a coarse meal forms - you're looking for pea-size pieces of butter. (You can also use a small food processor or blender for this step, pulsing just until the coarse meal forms.)
  • Stir in the chopped pecans if using.
  • Cover with plastic wrap or put in an airtight container and refrigerate until ready to use.

Make the Pie

  • Take the prepared pie crust out of the refrigerator and pour the peach filling into it. Level out the filling using a spatula. Place the pie in the preheated oven and bake for 30 minutes.
  • Remove the pie from the oven and reduce the temperature to 375℉.
  • Sprinkle the crumble over the top of the pie and press down gently with a spoon or spatula. If you haven't already, this would be a good time to put some aluminum foil under the pie pan to catch any juices that bubble over. Put the pie back in the oven and bake for another 30 minutes or until the crumble topping is golden brown and you see bubbling around the edges of the pie and towards the center as well.
  • NOTE: If the edges of the crust seem to be getting too brown, tent some aluminum foil over the top of the pie for the remainder of the cooking time.
  • Allow the pie to cool until warm before slicing and serving. Add a nice big scoop of vanilla ice cream and enjoy!
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