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.
In a food processor add the flour, salt, chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork.
Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.
Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
Roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out. Pro tip - if the dough cracks too much, means it's too cold. Let it at room temperature for 5 to 7 minutes.
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. Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin then unroll it over the pan.
Remove the excess dough and neaten the edges of the pie panPro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
Chill the pie crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
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.
Bake in a preheated oven for 20 minutes with the pie weights. Remove the baking paper and pie weights.
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.
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, and cornstarch and spices. Combine well. Pro tip - do not prepare the fruit too early as it will release too many juices. We want the filling to have a syrup consistency.
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, room temperature or cold. My favorite is room temperature with a dollop of vanilla ice cream.
For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
The pie crust should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling to the tart. The result is a crisp beautiful crust.
Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
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 it in the fridge for longer.
Make sure to wrap well in cling wrap to prevent drying out
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