Brown Sugar Peach Crumble Pie

Before the peach season is over and we say goodbye to summer, I'm adding one more delicious pie recipe to my recipe box with this Brown Sugar Peach Crumble Pie! Adapted from my Strawberry Rhubarb Pie, this recipe combines ripe, juicy yellow peaches with a brown sugar crumble that will melt in your mouth, and it's all baked in a buttery, flaky homemade pie crust! For the best treat, warmly serve it with a big scoop of ice cream!

Quick Tips for Making the Recipe

Below are a few quick tips when making this homemade brown sugar peach crumble pie.

Homemade Pie Crust

• When making the homemade pie crust, ensure your butter, vegetable shortening, and water are all very cold! To keep the water cold, you can add ice cubes to it.
• I've started using my KitchenAid food processor to get the flour, salt, butter, and vegetable shortening into small pea size pieces. It's definitely helpful when you've been dealing with tendonitis in your right elbow and have trouble doing it by hand.
• Refrigerate your pie crust after placing it in the skillet while you make the peach pie filling. It will help keep the fats solid!

Peach Pie Filling

• I did not peel my peaches before slicing and adding them to the pie filling. It's not necessary to do so, but if you really don't like having the skins left on, you can most certainly peel them first.
• Use a slotted spoon when adding your peach pie filling to the crust. This will help keep your pie crust from becoming too soggy!

General Baking Tips

• I always like to place a jelly roll pan on the oven rack directly below the pie just in case any juices escape during baking! It didn't happen with this recipe, but it's always good practice.
• After 15 minutes of baking and you reduce the oven temp, I like to add a pie crust shield. This keeps the edges from getting too dark and overbaked. This pie crust shield is very similar to the one I bought, and it works really well. It's made of silicone, so it's flexible in how it sits around the skillet or pie plate. You can adjust the length of it too. An alternative option is to use strips of aluminum foil. 

Alternatives

• If you want to add a top crust to this peach crumble pie, just double the homemade buttery, flaky pie crust recipe below. Make to add slits or a decorative pattern too.
• If you haven't guessed from the photos, this recipe was made in a 10" FINEX cast iron skillet. It was a Christmas gift from my sweet husband last year, and I'm finally getting around to using it! If you don't have one...no worries. This can be made in a 9" pie plate as well!

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📖 Recipe

Brown Sugar Peach Crumble Pie

Author: Jennifer

Treat yourself to a slice of this homemade Brown Sugar Peach Crumble Pie! This recipe combines ripe, juicy yellow peaches with a brown sugar crumble that will melt in your mouth, and it's all baked in a buttery, flaky homemade pie crust. The best experience is serving it up warm with a scoop of ice cream!

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Prep Time 1 hour hour 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 3 hours hours

Course Pies

Cuisine Dessert

Servings 12 servings

Calories 298 kcal

Ingredients

 

1x2x3x

homemade flaky pie crust (makes 1 pie crust)

• 1 cup All-Purpose Flour
• ½ teaspoon Salt
• 3 tablespoon Unsalted Butter (cold and cut into small cubes)
• ¼ cup Vegetable Shortening (cold and cut into cubes)
• 2-3 tablespoon Ice Cold Water

brown sugar crumble

• ¼ cup All-Purpose Flour
• ¼ cup Light Brown Sugar (lightly packed)
• ¼ cup Old Fashioned Oats
• 5 tablespoon Unsalted Butter (cold and cut into small cubes)

peach pie filling

• 3 cups Sliced Fresh Peaches (approximately 5 medium-size peaches)
• ½ cup Light Brown Sugar (lightly packed)
• ½ cup Granulated Sugar
• ¼ cup Cornstarch
• 2 teaspoon Vanilla Extract
• 1 tablespoon Lemon Juice
• 3 tablespoon Unsalted Butter (cut into small cubes)
• 1 Large Egg White (to be brushed onto the pie crust for shine, optional)

Instructions

homemade flaky pie crust (makes 1 pie crust)

• In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! 

  You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.
  1 cup All-Purpose Flour, ½ teaspoon Salt, 3 tablespoon Unsalted Butter, ¼ cup Vegetable Shortening
• Add in the ice cold water 1 tablespoon at a time, and using a spatula or your hands, mix together until the pie dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of cold water so they blend in with the rest of the dough.
  2-3 tablespoon Ice Cold Water
• After forming the ball of pie dough, place it on a lightly-floured, clean surface and pat it into a 1"-1 ½" thick disc. Then double wrap tightly in plastic wrap and place in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour or overnight (preferred).

brown sugar crumble

• In a medium bowl and using a pastry cutter (or two forks), blend together the all-purpose flour, light brown sugar, old fashioned oats, and cold unsalted cubed butter until the crumble mixture forms. Set aside.
  ¼ cup All-Purpose Flour, ¼ cup Light Brown Sugar, ¼ cup Old Fashioned Oats, 5 tablespoon Unsalted Butter

peach pie filling

• Adjust the oven rack to the 2nd level position and preheat the oven to 425ºF.
• On a well-floured, clean surface, roll out the pie dough disc you made earlier (or unroll if using store-bought) and carefully place into the 10" skillet. Trim and/or fold in any excess pie dough, then place it back in the refrigerator as you make the peach pie pie filling.
• In a large bowl, mix together the sliced peaches, light brown sugar, granulated sugar, corn starch, vanilla extract, lemon juice, and cubed pieces of butter until well coated. The mixture will start to become juicy—that's okay!
  3 cups Sliced Fresh Peaches, ½ cup Light Brown Sugar, ½ cup Granulated Sugar, ¼ cup Cornstarch, 2 teaspoon Vanilla Extract, 1 tablespoon Lemon Juice, 3 tablespoon Unsalted Butter
• Take out the pie plate out from the refrigerator and carefully add in a layer of peach pie filling using a slotted spoon to drain the excess juices. Then top with a layer of the brown sugar crumble. Repeat again until you've used up both the pie filling and the crumble.
• Optional step - using a pastry brush, lightly brush the egg white along the pie crust edges. You won't need to use all it—just a little coverage will be good.
  1 Large Egg White
• Place the pie in the oven and bake for 15 minutes at 425ºF. Optionally, you can place a jelly roll pan on the oven rack below the pie to catch any possible run-off juices. 
• After 15 minutes, decrease the oven temperature to 375ºF and bake for an additional 40-45 minutes. At this time, if you'd like to, you can add a pie crust shield to avoid burning your pie crust edges. You can use something like the one I just bought or you can simply use pieces of aluminum foil to place around the edges.
• Once done, remove the skillet from oven and allow to cool completely. 

Recipe Notes

Homemade Pie Crust

• When making the homemade pie crust, ensure your butter, vegetable shortening, and water are all very cold! To keep the water cold, you can add ice cubes to it.
• Refrigerate your pie crust after placing it in the skillet while you make the peach pie filling. It will help keep the fats solid!

Peach Pie Filling

• I did not peel my peaches before slicing and adding them to the pie filling. It's not necessary to do so, but if you really don't like having the skins left on, you can most certainly peel them first.
• Use a slotted spoon when adding your peach pie filling to the crust. This will help keep your pie crust from becoming too soggy!

General Baking Tips

• I always like to place a jelly roll pan on the oven rack directly below the pie just in case any juices escape during baking! It didn't happen with this recipe, but it's always good practice.
• After 15 minutes of baking and you reduce the oven temp, I like to add a pie crust shield. This keeps the edges from getting too dark and overbaked.

Alternatives

• If you want to add a top crust to this peach crumble pie, just double the homemade buttery, flaky pie crust recipe below. Make to add slits or a decorative pattern too.
• This recipe was made in a 10" FINEX cast iron skillet.

Nutrition

Calories: 298kcal | Carbohydrates: 39g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 95mg | Fiber: 1g | Sugar: 25g | Vitamin A: 446IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

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