Peach Crumble Pie Recipe
Peach crumble pie is the perfect way to celebrate seasonal peaches in autumn. Sweet soft peach slices cooked in a thick sugar syrup topped with a streusel for that crisp crumble. The perfect fruit pie with peaches.
crumble, Peach, Pie, stone fruit, summer, tart
Meas Cups and Spoons
Pie Dish 9-inch
For the crust (Pate Sucree)
1 stick, room temperature
up to 4 tbsp as needed
For the Filling
For the Crumble
white or brown
cold cut into cubes (1 stick)
Fresh grated nutmeg
Measure the flour, salt, and sugar in the food processor.
Add the chilled cubed butter.
Pulse 3 to 4 times until resembles bread crumb consistency.
Add the egg yolk and give it a few more short bursts.
Lastly, add 2 tbsp chilled water thru the feed while still processing.
This will bring the crumbs together. (add more water only if necessary)
Gather all the crumbs into a ball.
Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Dust the work surface with flour.
Roll carefully from the center out turning as you go.
Use your tart pan as a guide for size.
When you reach the desired size - transfer the dough to the tart pan.
Press down on the side walls of the tart so the pastry covers the pan well.
Cut excess dough by rolling the rolling pin on the edges of the tart.
Let cool in the fridge for 15 minutes.
Partially bake the shortcrust shell
Preheat the oven to 190 C / 380 F.
Prick the pastry all over with the tines of a fork to prevent the dough from puffing.
Line the pastry with baking/parchment paper and pour in some baking beans or pie weights.
Bake in a preheated oven for 10 to 15 minutes with the pie weights.
Remove the baking /parchment paper and pie weights.
Let tart cool until filling is ready.
Score the peach skins and place them in boiling water for 2 to 3 minutes.
Then drop them in cold water for another minute or two.
The skins should now peel off easily.
Drain completely to prevent excess moisture in the tart.
Chop the peaches into slices.
Place the chopped peaches in a bowl.
Add sugar, lemon juice, and cornstarch - and combine well.
Pour the mixture evenly into the partially baked crusts.
Combine all the crumble ingredients in a bowl.
Using your fingers, pastry blender or food processor cut the butter cubes into the flour mixture unit resembles coarse breadcrumbs.
Sprinkle the crumble mixture evenly over the peaches.
Bake the Tart
Continue to bake in the oven for 30 to 45 minutes.
If the tart edges brown too quickly tent with the foil or pie shield.
The color of the crumble will depend on the sugar you use. I have used white sugar so the color is fairly white, in contract brown sugar gives a caramel color. Both are equally delicious.
Remove the tart and cool to room temperature.
This tart can be served warm, room temperature or cold. My favorite is room temperature with a dollop of vanilla ice cream.
This peach crumble pie can be kept out at room temperature for up to two days.
If the weather is hot and humid it's best to store in the fridge for longer.
Make sure to wrap well in cling wrap to prevent drying out
Recipe by Veena Azmanov