Wednesday, July 13, 2011

Peach Crumble Pie

AMAZING!!! Another must try recipe. My neighbor has a lovely peach tree and when they asked us for dinner, I offered to bring dessert if I could use their peaches! The pie was very easy and one of the best pies I’ve ever had. Their tree now is empty of peaches, but I’m hitting up the local farmers’ market to make another pie!

This recipe is from my favorite food magazine – Everyday Food.
Pie crust (use your favorite recipe, or there is no shame in store bought crust!)

For the filling:
3 lbs. peaches, halved, pitted and cut into ½ inch slices (8 cups)
*I scored my peaches, quickly dropped them in boiling water and placed them in ice water to easily remove the skins. I don’t like fuzzy peach pie!
2 Tbsp. light brown sugar
2 Tbsp. all purpose flour

For the crumble:
1/3 c. packed light brown sugar
1/3 c. all purpose flour
1/3 c. old fashioned rolled oats
6 Tbsp. butter, cut into small pieces

Preheat oven to 375. Roll out dough and place in a 9 inch pie plate.
Make the filling: in a large bowl, toss together peaches, brown sugar, and flour until combined.
Make the crumble: in a small bowl combine brown sugar, flour, and oates; using your hands, work in butter until large clumps form.
Transfer the peach filling to the pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 ½ hours before serving.
*linking up with This Chick Cooks


  1. How did the slices hold up when moved to the plate? Is it pretty juicy? Or do the pieces hold together? We have a bunch of peaches from our weekly CSA and I've been debating a peach pie.

  2. I love peach pie! This looks super yummy!

  3. I loved receiving this delicious peach pie from the one and only Raeanne. Peach pie is my favorite and this one did not disappoint!

  4. One last clarification: you do NOT blind bake the crust first? Just making sure.