Peach Crumble Pie Recipe
Coooking Temperature: 375°F/ 190°C/ Gas Mark 4
Calories: 18
Adjust Servings Here: 9 servings
Description
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.
Ingredients
Ingredients
For the crust (Pate Sucree)
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter 1/2 cup, 1 stick, room temperature
- ¼ tsp Salt
- ¼ cup (50 g) Sugar
- 1 Egg yolk large
- 2 tbsp Chilled water up to 4 tbsp as needed
For the Filling
- 5 (700 g) Peaches large
- ¼ cup (50 g) White sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
For the Crumble
- 1 cup (125 g) All-purpose flour
- ¼ cup (50 g) Sugar white or brown
- 4 tbsp (60 g) Butter cold cut into cubes (1/2 stick)
- ½ tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Nutmeg fresh grated
- ¼ tsp Ground ginger (optional)
Instructions
Pie Crust
- In a food processor, add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency.
- Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
- Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
- Roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
- Use your 9-inch pie pan as a guide to know how big you need to roll it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pan, especially in the bottom edges.
- Remove the excess dough and neaten the edges of the pie pan.
- Chill the pie crust in the fridge for 15 minutes up to 48 hours.
- Preheat the oven to 375°F/ 190°C/ Gas Mark 4. Prick the pastry all over with the tines of a fork to prevent the dough from puffing.
- Line the pastry with parchment paper and pour some baking beans or pie weights.
- Bake in a preheated oven for 20 minutes with the pie weights. Remove the baking paper and pie weights.
Crumble
- Combine all the crumble ingredients in a bowl. Using your fingers, pastry blender, or food processor, cut the butter cubes into the flour mixture until it resembles coarse breadcrumbs.
Filling
- Blanch peaches - 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.
- Peach Filling - Place the chopped peaches in a bowl. Add sugar, lemon juice, cornstarch, and spices. Combine well.
Assemble & Bake
- Pour the mixture evenly into the partially baked crusts. Sprinkle the crumble mixture evenly over the peaches.
- Continue to bake in the oven for 30 to 45 minutes. If the edges of the pie brown too quickly, tent with the foil or pie shield. Remove the tart and cool to room temperature.
- This tart can be served warm, at room temperature, or cold. My favorite is room temperature with a dollop of vanilla ice cream.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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