Peach Crumble Pie Recipe
Calories: 18
Adjust Servings Here: 9 servings
Description
This easy peach crumble pie features a flaky homemade shortcrust pastry filled with fresh peaches and topped with a buttery brown sugar crumble. With no peeling or blind baking required, it's a simple homemade summer dessert that's perfect served warm with vanilla ice cream.
Ingredients
Shortcrust Pastry
- 190 g (1½ cups) All-purpose flour
- 50 g (¼ cup) Granulated sugar
- ¼ tsp Salt
- 113 g (½ cup) Cold unsalted butter cubed
- 1 large Egg yolk
- 2 - 4 tbsp Ice-cold water
Peach Filing
- 1.2 kg (2½ lb) Fresh peaches sliced (about 8–10 medium peaches)
- 100 g (½ cup) Granulated sugar
- 30 g (¼ cup) Cornstarch
- 1 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Salt
Crumble Topping
- 140 g (1 cups) All-purpose flour
- 100 g (½ cup) Light brown sugar
- 90 g (6 tbsp) Cold unsalted butter cubed
- ¼ tsp Salt
- ½ tsp Ground cinnamon (optional)
Instructions
- Shortcrust pastry Dough - Add the flour, sugar, and salt to the food processor. Pulse briefly to combine. Add the cold cubed butter. Pulse until the mixture resembles coarse breadcrumbs with a few small butter pieces remaining. Combine the egg yolk with two tablespoons of cold water. Add the egg mixture and pulse just until the dough holds together when pressed. Add additional cold water, one teaspoon at a time, only if needed.190 g All-purpose flour, 50 g Granulated sugar, ¼ tsp Salt, 113 g Cold unsalted butter, 1 large Egg yolk, 2 - 4 tbsp Ice-cold water
- Chill the dough - Turn the mixture onto the work surface and gently bring it together. Shape into a disc, wrap in plastic, and chill for 20 to 30 minutes.
- Line the pie Pan - Roll the chilled pastry on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie pan. Gently fit the pastry into the bottom and sides without stretching. Trim and shape the edges. Chill the lined pie shell for at least 15 minutes.
- Crumble topping - Combine the flour, brown sugar, salt, and cinnamon in a bowl. Add the cold butter and rub it into the flour mixture until you have both small crumbs and larger clumps. Squeeze some of the mixture together and break it into chunky pieces. Refrigerate or freeze until ready to use.140 g All-purpose flour, 100 g Light brown sugar, 90 g Cold unsalted butter, ¼ tsp Salt, ½ tsp Ground cinnamon
- Preheat the oven to 375°F/190°C, conventional setting.
- Peach filling - Cut the unpeeled peaches into ½-inch slices. Combine the peaches with the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until evenly coated.1.2 kg Fresh peaches, 100 g Granulated sugar, 30 g Cornstarch, 1 tbsp Fresh lemon juice, 1 tsp Vanilla extract, ½ tsp Ground cinnamon , ¼ tsp Salt
- Assemble the Pie - Spoon the peach filling and its juices into the chilled pie shell. Arrange the filling evenly. Scatter the cold crumble over the peaches without pressing it down. Place the pie on a rimmed baking sheet.
- Bake the Pie - Bake in the lower third of the oven for 20 minutes. Reduce the temperature to 350°F/175°C. Continue baking for 40 to 50 minutes, until the crumble is golden and the filling bubbles thickly around the edges and toward the center. Tent the top or edges loosely with foil or a pie shield if they brown too quickly. Cool the pie for at least three to four hours before slicing.
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