Brown Sugar Peach Crumble Pie Recipe — Rustic Summer Dessert

Homemade flaky pie crust (makes 1 pie crust)

• 1 cup All-Purpose Flour
• 1/2 tsp Salt
• 3 tbsp Unsalted Butter, cold and cut into small cubes
• 1/4 cup Vegetable Shortening, cold and cut into cubes
• 2-3 tbsp Ice Cold Water

Brown sugar crumble

• 1/4 cup All-Purpose Flour
• 1/4 cup Light Brown Sugar, lightly packed
• 1/4 cup Old Fashioned Oats
• 5 tbsp Unsalted Butter, cold and cut into small cubes

Peach pie filling

• 3 cups Sliced Fresh Peaches (about 5 medium peaches)
• 1/2 cup Light Brown Sugar, lightly packed
• 1/2 cup Granulated Sugar
• 1/4 cup Cornstarch
• 2 tsp Vanilla Extract
• 1 tbsp Lemon Juice
• 3 tbsp Unsalted Butter, cut into small cubes
• 1 Large Egg White (optional, for brushing crust edges)

Homemade flaky pie crust (makes 1 pie crust)

1. In a large bowl, combine flour, salt, cold cubed butter, and cold shortening. Cut in until a mixture of pea-sized pieces forms.
2. Add ice cold water, 1 tablespoon at a time, mixing until the dough comes together into a ball. Add only the small amount needed to eliminate crumbly bits.
3. Pat the dough into a 1″–1½” disc, wrap tightly in plastic, and refrigerate at least 1 hour or overnight.

Brown sugar crumble

1. In a medium bowl, use a pastry cutter or forks to blend flour, light brown sugar, oats, and cold butter until crumbly. Set aside.

Peach pie filling

1. Adjust the oven rack to the second slot and preheat to 425ºF.
2. Roll out the chilled dough on a well-floured surface and fit it into a 10″ skillet or 9″ pie plate. Trim or tuck excess dough, then return it to the refrigerator.
3. In a large bowl, toss sliced peaches with light brown sugar, granulated sugar, cornstarch, vanilla, lemon juice, and cubed butter until well coated. Juices will form—this is normal.
4. Use a slotted spoon to layer the peach filling into the crust, topping each layer with some crumble. Repeat until filling and crumble are used.
5. Optional: brush the crust edges lightly with egg white for a glossy finish.
6. Bake at 425ºF for 15 minutes. Optionally place a jelly roll pan on the rack beneath the pie to catch drips.
7. Reduce oven temperature to 375ºF and bake an additional 40–45 minutes. If the crust edges brown too quickly, shield them with a pie shield or foil.
8. Remove the pie from the oven and allow it to cool completely before serving.

• Keep all fats and water cold for a flaky crust.
• Chill the crust in the skillet while preparing filling to prevent shrinking and sogginess.

Peach Pie Filling

• Peeling peaches is optional; leave skins on for convenience or peel for a smoother texture.
• Using a slotted spoon when adding filling reduces excess liquid in the crust.

General Baking Tips

• A jelly roll pan under the pie can catch any runaway juices.
• Use a pie crust shield or foil after the first bake interval to protect the edges from over-browning.

Alternatives

• To add a top crust, double the pie crust recipe and create vents or a decorative pattern.
• The recipe works in either a 10″ cast iron skillet or a 9″ pie plate.