Peach Crumble Pie -

5 from 3 votes

Peach Crumble Pie

This Peach Crumble Pie features ripe peaches combined with brown sugar and nutmeg. The filling goes on top of a flaky, buttery crust and then a cinnamon sugar crumble gets sprinkled on top. Add a scoop of vanilla ice cream for the perfect summer dessert!

Prep Time30

Cook Time40

Chilling Time3

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: crumble, peach, pie

Servings: servings

Calories: 407kcal

Author: David

Ingredients

For the Dough

1⅓ cups all-purpose flour
2 Tbsp light brown sugar
½ tsp salt
½ cup unsalted butter cold
2 Tbsp vodka see note
2-4 Tbsp cold water

For the Filling

5-7 medium peaches peeled and chopped
¼ cup light brown sugar
¼ cup granulated sugar
½ tsp ground nutmeg
2 Tbsp half-and-half
1 large egg

For the Crumble Topping

½ cup all-purpose flour
¼ cup light brown sugar
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cardamom
¼ cup unsalted butter melted
{optional} powdered sugar for dusting
{optional} vanilla ice cream for serving

Instructions

For the Dough

Using a food processor, add flour, brown sugar and salt; pulse until well combined.
Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
Working on a well-floured surface, use a rolling pin to roll pie dough into a 12” circle.
Transfer pie dough into pie plate and gently press dough into pan; Leave ~1” of overhang on all sides
Fold excess dough under itself and use 2 fingers to crimp the edges. Refrigerate dough for at least 15 minutes.

For the Filling

Preheat oven to 400°F.
Spread peaches evenly into pie pan.
Using a small bowl, whisk together brown sugar, granulated sugar and nutmeg. Sprinkle mixture evenly over peaches.
Using a separate bowl, whisk together half-and-half and egg. Pour mixture evenly over the peaches.

For the Crumble Topping

Using a medium bowl, add all of the ingredients for the topping; stir with a fork until a crumbly mixture forms.
Sprinkle crumble topping evenly on top of peaches.
Bake for 35-40 minutes, or until crumble topping is golden brown. (Tip: Check pie after 25 minutes. If crust is browning too quickly, cover with strips of aluminum foil to prevent crust from burning.)
Let pie cool on a wire rack for 30-45 minutes before serving.
{Optional} Dust top with powdered sugar and serve with a scoop of vanilla ice cream.

Notes

The alcohol in the crust will evaporate while baking. Substituting vodka (or another 80-proof alcohol) for ½ of the liquid in pie dough will lead to a flakier crust once baked. Try it out!

Nutrition