Peach Crumble Pie

Enjoy fresh, summer peach pie as you've never tasted it before. I combined my mother's classic peach cobbler filling with a sweet and nutty press-in crust and crumble topping for an all-new treat. Sweet spices and ginger jazz up the flavor of this special pie. And the best part? The pie is as easy as, well, pie to make.
  • Prep crust and topping: 20 minutes
  • Prep filling: 35 minutes
  • Bake: 30 to 35 minutes
  • Bake at: 350°F
  • Yield: 8 servings
  • Pan: 9-inch pie plate
  • Difficulty: easy

Ingredients

Crumble Crust and Topping

  • 1/2 cup pecans, finely chopped
  • 1/2 cup old-fashioned oats (see "tips")
  • 3/4 cup (90g) all-purpose flour
  • 3/4 cup (159g) dark brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold
  • Non-stick cooking spray

Peach Filling

  • 1/2 cup (100g) granulated sugar (no substitute)
  • 3 tablespoons (23g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated lemon rind (1/2 lemon)
  • 5 cups fresh ripe peaches, peeled, pitted, and sliced (5 to 6 medium peaches)
  • Vanilla ice cream (optional)

Directions

Making the Crumble Crust and Topping

  • Finely chop the pecans in the small work bowl of a food processor. Do not make a paste. Place the chopped pecans in a large bowl.
  • Add the oats, flour, dark brown sugar, cinnamon, and salt to the pecans. Whisk to combine.
  • Cut the cold butter into 1/4-inch pieces and sprinkle over the pecan mixture. Use a pastry cutter to begin working the butter into the pecan mixture and then rub together with your fingers until the mixture is crumbly.
  • Prepare a 9-inch pie plate with non-stick cooking spray (even if the pan is non-stick).
  • Press slightly more than half of the pecan mixture (about 1 3/4 cups loosely packed) firmly against the bottom and sides of the pie plate. Set aside the remaining pecan mixture to top the pie.
  • Refrigerate the pie crust and topping until needed.

Making the Peach Filling

  • Pre-heat the oven to 350°F.
  • In a large bowl, whisk together the sugar, flour, cornstarch, cinnamon, nutmeg, ginger, and salt.
  • Grate the lemon rind and sprinkle it over the sugar mixture. Whisk to combine.
  • Peel, pit, and slice the peaches. Measure the peaches and then spoon into the bowl with the sugar mixture. Stir together.

Assembling and Baking the Pie

  • Remove the crust and topping from the refrigerator.
  • Spoon the peach filling into the crust and spread.
  • Sprinkle the topping (the remaining pecan mixture) evenly across the top of the pie.
  • Bake the pie for 30 to 35 minutes at 350°F until the top is golden and the filling is bubbling. The edge will be slightly darker, but do not let it overbrown.
  • Remove the pie from the oven and let it cool on a wire rack.
  • The pie can be served slightly warm, at room temperature, or chilled. Serve slices with a scoop of vanilla ice cream, if desired.
  • Cover and refrigerate the pie for up to 4 days (see "tips").

Tips

  • Do not use quick oats in the crumble crust and topping.
  • Do not re-heat the pie after baking. The crust and topping will melt.
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