Serves a Crowd

Farmer's Market Peach Crumb Pie

August 23, 2011
3 Ratings
  • Serves 8
Author Notes

If you have a southern grandmother, chances are you have watched her make a pie just as I did. Peach was a favorite of my grandma's. I personally like the fresh peaches from the farmer's market with a crumb topping. This way the fresh peach keeps it's identity, while the sugary, crumbly top lends to a doubly delicious pie experience. While grandma always made the dough from scratch, but you can use a premade pie crust. Follow the same directions as listed. —ashleychasesdinner

What You'll Need
  • pie crust
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup unsalted butter, cold and cut in pieces
  • pie filling and crumble
  • 5 large peaches, peeled and cut into wedges
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • juice from 1/2 lemon- preferably organic
  • 1/4 cup corn starch
  • 1/4 cup white flour
  • 1/2 cup light brown sugar
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/3 cup rolled oats
  • 1/2 stick unsalted butter, cut in pieces
  1. Make crust: In a food processor, add flour, salt and granulated sugar until com­bined. Add butter; pulse until mixture resembles coarse meal, a few pea-size pieces may remain. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 table­spoons ice water, 1 tablespoon at a time); do not overmix. Shape dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
  2. Filling: Add peaches, sugar, and cinnamon in a bowl. Toss together. Set aside. In a seperate bowl, combine lemon juice and corn starch. Mix together and pour over peaches.
  3. For crumble: In a small bowl, combine flour, brown sugar, allspice, cinnamon and rolled oats; using your hands, work in butter until large clumps form.
  4. Roll out dough and place in pie plate.
  5. Add filling onto the pie dough.
  6. Sprinkle crumble topping all over peach filling.
  7. Place pie plate onto a baking sheet.
  8. Bake at 375 degree oven for 45 to 50 minutes.

See what other Food52ers are saying.

  • ChefJune
  • drbabs
  • ashleychasesdinner
  • Anne Coulter
    Anne Coulter
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!

5 Reviews

Anne C. September 2, 2013
I made this recently and it was delicious. The crust caused some angst as it was very crumbly when rolling out the dough. I made it work though!
ChefJune August 25, 2011
I come from a big, pie-baking family from Central Illinois. Don't tell them they cooked Southern, but they did!

I've been thinking a lot about baking a pie for Labor Day Weekend, and now I know which one. This recipe is pressing all my buttons!
ashleychasesdinner August 25, 2011
Hello ChefJune,
I bet your family is alot of fun! Have a great labor day and enjoy the pie!
drbabs August 23, 2011
I had 2 southern grandmothers...yum.
ashleychasesdinner August 23, 2011
I guess we are very lucky! You times 2!