Before the peach season ends, add one more dessert to your repertoire: Brown Sugar Peach Crumble Pie. This version—adapted from a strawberry rhubarb pie—pairs ripe, juicy yellow peaches with a buttery brown sugar crumble, all baked in a flaky homemade pie crust. Serve warm with a scoop of vanilla ice cream for the ultimate treat.
Quick Tips for Making the Recipe
Here are concise tips to help you get the best results with this brown sugar peach crumble pie.
Homemade Pie Crust
- Keep your butter, shortening, and water ice-cold so the fats stay solid and create a flaky crust. Add ice to the water if needed.
- If you have a food processor, it speeds up cutting the butter and shortening into the flour. Otherwise, use a pastry blender or two forks.
- After you line the skillet or pie plate with the dough, chill it in the refrigerator while you prepare the filling to keep the fats firm.
Peach Pie Filling
- Peeling peaches is optional. I kept the skins on for texture and convenience, but peel them if you prefer a smoother filling.
- Use a slotted spoon when adding the filling to the crust so excess juice stays in the bowl and the crust stays crisper.
General Baking Tips
- Place a sheet pan on the rack below the pie to catch any drips during baking—easy cleanup and peace of mind.
- After the first high-heat bake, reduce the oven temperature and cover the crust edges with a shield or foil to prevent over-browning.
Alternatives
- To add a top crust, double the pie crust recipe and cut slits or a decorative pattern for venting.
- This recipe was baked in a 10″ cast iron skillet, but it fits equally well in a 9″ pie plate.
Recommended Baking Tools
Give These Other Beyond the Butter Pie Recipes a Try!
Title Goes Here
Strawberry Rhubarb Pie Recipe
Pennsylvania Dutch Chocolate Funny Cake
Chocolate Peanut Butter Whoopie Pies
No Bake Dark Chocolate Tart
For more pie ideas, check My Recipe Box in the original site’s recipe collection.
Brown Sugar Peach Crumble Pie
Author: Jennifer
Prep: 1 hr 30 mins
Cook: 1 hr 30 mins
Total: 3 hrs
12 servings
Pin
Print
Treat yourself to a slice of this homemade Brown Sugar Peach Crumble Pie. Ripe yellow peaches, a brown sugar oat crumble, and a buttery, flaky crust—best served warm with ice cream.
Ingredients
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)
Instructions
Homemade flaky pie crust (makes 1 pie crust)
- In a large bowl, cut together flour, salt, cold cubed butter, and cold shortening until pea-size pieces form. Use a pastry blender, forks, or a food processor.
- Add ice-cold water, one tablespoon at a time, mixing until the dough forms a ball and is no longer crumbly.
- Pat the dough into a 1–1½” disc, wrap tightly in plastic, and chill in the refrigerator at least 1 hour or overnight.
Brown sugar crumble
- Combine flour, light brown sugar, oats, and cold cubed butter with a pastry cutter or forks until the mixture forms coarse crumbs. Set aside.
Peach pie filling
- Preheat oven and position rack to the second level; set oven to 425°F.
- On a floured surface, roll out chilled pie dough and fit into a 10″ skillet or 9″ pie plate. Trim or fold excess dough and chill briefly while preparing filling.
- In a large bowl, toss sliced peaches with light brown sugar, granulated sugar, cornstarch, vanilla, lemon juice, and cubed butter. The mixture will release some juice—this is normal.
- Using a slotted spoon, layer drained peach filling into the crust, then sprinkle a layer of crumble. Repeat until filling and crumble are used up.
- Optional: brush the exposed crust edges lightly with egg white for extra shine.
- Bake at 425°F for 15 minutes. Place a sheet pan beneath the pie to catch any drips if desired.
- Reduce oven temperature to 375°F and bake an additional 40–45 minutes. If the edges brown too quickly, cover them with a pie crust shield or foil.
- Remove pie from the oven and allow to cool completely before slicing.
Notes
Homemade Pie Crust
- Keep ingredients cold to ensure a flaky crust.
- Chill the lined skillet or pie plate before adding the filling to help the crust hold its shape.
Peach Pie Filling
- Peeling peaches is optional—skin adds texture but can be removed for a smoother filling.
- A slotted spoon helps limit excess juice in the crust and keeps the base crisper.
General Baking Tips
- A sheet pan under the pie catches spills and keeps your oven clean.
- After the initial high-heat stage, reduce temperature and shield crust edges to prevent over-browning.
Alternatives
- Double the crust recipe if you want a full top crust and make vents or decorations.
- Make this in a 9″ pie plate if you don’t have a 10″ skillet.
Nutrition
Calories: 298 kcal |
Carbohydrates: 39 g |
Protein: 2 g |
Fat: 15 g |
Sugar: 25 g
Carbohydrates: 39 g |
Protein: 2 g |
Fat: 15 g |
Sugar: 25 g
Nutritional information is an estimate and will vary with specific ingredients used.
Like this recipe? Leave a comment below!