Peach Crumble Pie

Slightly adapted from Apple Pie recipe published in "Woman's Day" magazine, 9/17/1996
Author Sam Merritt



  • 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

Crumble Topping

  • 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.