Peach Crumble Pie
User Reviews
4.3
39 reviews
Good
Peach Crumble Pie
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A simple peach pie with an oat-crumb topping.
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Ingredients
For the Crust:
- 1¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ½ cup butter cut into small pieces, cold unsalted
- 3 to 5 tablespoons water ice
For the Crumble:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup rolled oats old-fashioned
- 6 tablespoons butter cut into small pieces, cold unsalted
For the Filling:
- 3 pounds peaches halved, pitted, and cut into ½-inch slices (about 8 cups)
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
Instructions
- Make the Crust: In a food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed, about 5 to 10 pulses. If necessary, add up to 2 tablespoons additional ice water, 1 tablespoon at a time; do no overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.
- Make the Crumble: In a small bowl, combine the flour, brown sugar and oats; using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
- Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
- Assemble and Bake the Pie: Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
53mg
(18%)
Sodium
79mg
(3%)
Potassium
374mg
(8%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
1170IU
(23%)
Vitamin C
11.2mg
(12%)
Calcium
31mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 53mg | 18% |
| Sodium | 79mg | 3% |
| Potassium | 374mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 31mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
39 reviews
Good
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