Brown Sugar Peach Crumble Pie
3 hrs 55 min (mostly cooling)1, 9-inch pie
A peach pie with a buttery crumble topping, baked in a homemade crust until the filling bubbles and the topping browns.
| prepPrepare pie crust through step 5 | |||||
| prepPreheat oven to 400°F / 204°C | |||||
| 1225 g peeled chopped peaches, cut into 1-inch chunks | Combine peaches, brown sugar, flour, lemon juice & cinnamon | Spoon filling into crust, sprinkle crumble topping | Bake 400°F / 204°C, 20 min | Reduce to 375°F / 190°C, bake 30–35 min until bubbling & browned | Cool 3 hrs, then refrigerate until set; serve |
| 100 g packed light or dark brown sugar | |||||
| 63 g all-purpose flour OR 1/4 cup instant tapioca | |||||
| 2 teaspoons fresh lemon juice | |||||
| 1/4 teaspoon ground cinnamon | |||||
| 100 g packed light or dark brown sugar | Combine brown sugar, cinnamon, flour, butter & walnuts | ||||
| 1 teaspoon ground cinnamon | |||||
| 94 g all-purpose flour (spooned & leveled) | |||||
| 71 g unsalted butter, melted and slightly cooled | |||||
| 63 g chopped walnuts (optional) | |||||
| 1 homemade pie crust (9-inch) | Roll out crust, line pie dish, trim & crimp edges | ||||
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