A delicious pie right on the borderline between peach pie and peach crisp, this recipe is formed on an easy, fuss-free pie crust, filled with sweet, juicy peaches and topped with a sweet crumbled brown sugar and walnut topping.
I think it had to do with the fact that they were mostly filled with fruits, and my preference for desserts had always been strictly chocolate.
There’s been an obvious shift in my preferences recently, considering the two other pies and galette recipe sitting quite near the top of my recipe archives.
Mostly I blame this change in taste on the gorgeous summer fruits that are currently overflowing from every crate and bin of the local grocery store.
This time, it was the peaches that coaxed me into bringing them home, seducing me with their ripe fragrance, their beautiful, slightly fuzzy ombre skins of soft yellow, bright orange and deep red hues melding into one another around a sunshine-colored fruit.
As with any good, fresh produce, their shelf life is short and they demand to be used quickly and thoughtfully. My most recent haul was transformed into this pie, and what a beautiful transformation it was. The peaches at this time of year are perfect for recipes like this one: ridiculously juicy, forming an intoxicating, syrupy filling inside the pie crust.
When served warm, the fillings spill out of the shell in a glorious puddle of perfectly cooked golden fruit and juices, better carved from the pie with a deep spoon than a pie server, begging to be topped with vanilla ice cream.
In this way, this particular pie is more like a marriage of a crisp and a pie than just a pie. I’ve always loved the crunchy toppings of crisps and so this dessert is made with an old favorite: a crumbled topping that provides a sweet, nutty crispy texture against the soft, syrupy filling.
The crust for this recipe is also an old favorite of mine, a remarkably easy, no-fail one that comes together with only 4 ingredients and contains the filling perfectly without becoming soggy.
Try it, and I think it might become a favorite of yours, too.
Peach Crumble Pie
- 1 cup all-purpose flour
- 2 tsp granulated sugar
- 6 Tbsp cold butter
- 1/4 cup sour cream
- 1 Lightly beaten egg for brushing pie crust
- 7-8 ripe peaches peeled, pitted and sliced
- 1 tsp vanilla bean scraped (or 1 1/2vanilla extract)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup all-purpose flour
- 2/3 cup brown sugar packed
- 1/2 cup cold butter
- 1/2 cup chopped walnuts
In food processor pulse together flour and sugar.
Cut butter into small pieces and sprinkle on top. Pulse until coarse crumbs form.
Add sour cream and pulse until mixture begins to clump together.
Remove dough from food processor and form into a ball. Flatten slightly into disk and wrap in cling wrap. Place in refrigerator while filling is prepared.
In large bowl, stir together peeled, pitted and sliced peaches, scraped vanilla bean (or vanilla extract) and sugars.
In small bowl combine flour, cinnamon and nutmeg.
Gradually stir flour mixture into peach mixture.
Allow to set for 35 minutes.
Preheat oven to 425F.
Remove pie crust dough from fridge and place on lightly floured surface, lightly flour dough and roll dough into 12" circle (if dough is difficult to roll, allow to set for 10-15 minutes before rolling).
Lay pie rolled dough into 10" pie pan. Press edges around rim using the tines of a fork and lightly brush bottom and sides of crust with lightly beaten egg.
Prepare the topping (do not pour filling into crust until you are ready to place the topping)
In food processor, pulse together flour and brown sugar.
Cut butter into small pieces, sprinkle on top of flour mixture and pulse until coarse crumbs form.
Add walnuts and pulse briefly.
Pour filling into prepared pie crust, sprinkle topping over filling and place in oven.
Bake on 425F for 15 minutes then reduce heat to 350 and bake another 40 minutes.
Remove from oven and allow to cool completely before cutting and serving, preferably with vanilla ice cream.*
*If the pie is served without being refrigerated the filling will flow and serve more like a messy crisp than a pie. If you prefer to refrigerate the pie before serving it will maintain its shape when sliced.
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