Before 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, serve it up warm with a big scoop of ice cream!
quick tips for making homemade brown sugar peach crumble pie
homemade pie crust
- When making the homemade pie crust, make sure 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 brown sugar peach crumble pie 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 over baked. 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 would like 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!
recommended baking tools for making brown sugar peach crumble pie
give these other Beyond the Butter pie recipes a try!
For more pie recipe inspiration, visit My Recipe Box!
Brown Sugar Peach Crumble Pie
- Prep Time: 1 hour, 30 minutes (include making and chilling the pie crust)
- Cook Time: 1 hour, 30 minutes (includes 1 hour for baking and 30 minutes for cooling)
- Total Time: 3 hours
- Yield: 8–10 servings 1x
- Category: Pies
- Method: Baking
- Cuisine: Dessert
Description
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!
Scale
Ingredients
homemade flaky pie crust (makes 1 pie crust)
- 1 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 3 tablespoons Unsalted Butter, cold and cut into small cubes
- 1/4 cup Vegetable Shortening, cold and cut into cubes
- 2–3 tablespoons Ice Cold Water or until your pie dough is no longer crumbly
brown sugar crumble
- 1/4 cup All-Purpose Flour
- 1/4 cup Light Brown Sugar, lightly packed
- 1/4 cup Old Fashioned Oats
- 5 tablespoons Unsalted Butter, cold and cut into small cubes
peach pie filling
- 3 cups Sliced Fresh Peaches (approximately 5 medium-size peaches)
- 1/2 cup Light Brown Sugar, lightly packed
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 teaspoons Vanilla Extract
- 1 tablespoon Lemon Juice
- 3 tablespoons Unsalted Butter, cut into small cubes
- 1 Large Egg White (to be brushed onto the pie crust for shine), optional
recommended baking tools
- 1, 10″ Skillet or you can also make this in a 9″ pie plate
- Pastry Blender
- Pastry Cutter
- Rolling Pin
- Tovolo Silicone Mat
- Pie Crust Shield
- Jelly Roll Pan– to place underneath the pie plate to catch any run-off juice
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 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.
- 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.
- After forming the ball of pie dough, place it on a lightly-floured, clean surface and pat it into a 1″-1 1/2″ 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.
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!
- 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.
- 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.
Keywords: brown sugar peach crumble pie, brown sugar crumble, peach crumble pie, peach pie, peach crumble pie recipe, peaches, pie crust, homemade pie crust
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I love creating and sharing dessert recipes that are are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories!
Tasia ~ TwoSugarBugs says
This peach crumble pie looks like a wonderful way to celebrate the end of summer! The brown sugar crumble is just perfect on the top!
Jennifer says
Thanks Tasia! Here in PA the peaches stay in season until the very beginning of September, so I figured I better get one more recipe in! It’s an easy one too!