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There’s nothing better than juicy, ripe summer peaches that are baked into a fresh peach pie. This Sourdough Peach Pie, made completely from scratch with a buttery crumb topping is one of my favorite ways to enjoy them. It’s a simple yet comforting summer dessert, with sweet, sun-ripened peaches bubbling under a golden, crumb topping – summer in every bite. Made even better with a light and flaky Sourdough Pie Crust, this is a sourdough discard recipe you’ll want to make all summer long.
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Why You’ll Love Sourdough Peach Crumb Pie
- Big Peach Flavor – This pie features chunks of ripe peaches for the best flavor and texture that are sweet, soft, and never mushy, just like my Sourdough Peach Cobbler recipe.
- Buttery Crumb Topping – Just like my Sourdough Peach Crisp, the crumb topping makes this one of our favorite summer pie recipes.
- Summer Favorite: This homemade pie with crumb topping is the perfect sweet treat for your ripe summer peaches, and like my Sourdough Peach Galette, it’s especially delicious with a dollop of fresh whipped cream or a scoop of ice cream!
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like this Southern Tomato Pie and young/fresh discard in sweeter recipes like my other summer favorite Sourdough Berry Pie.
Important Ingredients
- Buttery Sourdough Pie Crust – For less sourdough flavor, use young discard or fresh, bubbly sourdough starter when making this pie crust. I always use 100% hydration sourdough discard and let my pie crust chill before rolling it out.
- Peaches – I love using fresh peaches in this recipe in the late summer. Peel and chop about 6 cups of peaches into 1-inch chunks.
- Lemon Juice – Freshly squeezed lemon juice in this recipe helps brighten the flavors in this peach pie.
- Cinnamon – Just a little bit of cinnamon brings out great flavor.
- Crumb Topping – This recipe is topped with a mixture of unsalted butter, brown sugar, flour, cinnamon, and salt.
See the recipe card for full information on ingredients and quantities
Substitutions
- Pie Crust: I use my Sourdough Pie Crust for this recipe, but you could substitute with any favorite pie crust recipe.
- Sourdough Discard: Bubbly, active sourdough starter can be used in the pie crust instead of sourdough discard.
- Frozen Peaches: You can substitute frozen peaches for fresh peaches, just thaw, drain and blot dry before using them or else the crust can get soggy. Canned peaches don’t work as well because they are already soft and mushy.
- Crumb Topping: If you prefer a more traditional pie, leave the crumb topping off and double the pie crust recipe. Top the pie with the second crust or cut into a lattice style.
- Other Flavors: I think a little fresh ginger combined with other spices or even a splash of almond extract in the peach filling would be delicious!
How to Make Sourdough Peach Crumb Pie
Prepare the Pie Crust
Step 1: Combine the flour with sugar and salt in a large mixing bowl. Cut the cold, unsalted butter into small chunks and add to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture until the butter and flour combine to form a thick paste.
Step 2: Add the remaining flour and use the pastry cutter to distribute evenly. The mixture should still be crumbly, but the flour should be fully incorporated. Add the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Form the dough into a ball using your hands. Add ice cold water a Tablespoon at time if the dough is still crumbly until it comes together.
Step 3: Form a ball of dough. Wrap the ball of dough in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. If baking this recipe right away, chill for 20 minutes. The dough can be refrigerated for up to 3 days. The longer the pie crust sits in the refrigerator, the more sour flavor the crust can have.
Note: This Sourdough Pie Crust can also be wrapped and frozen for up to 3 months. Pull it out of the freezer and set in the refrigerator to thaw before using. If using immediately, let chill for at least 20 minutes.
Prepare the Filling
Step 4: Peel and cut the fresh peaches into chunks, setting them aside in a small bowl.
Step 5: Add the peach chunks, sugar, flour, salt and cinnamon to a mixing bowl and stir gently to combine.
Assemble & Bake
Step 6: Preheat the oven to 425°F and prepare the crumb topping by combining the softened butter, brown sugar, flour, cinnamon, and salt until it is thoroughly combined. Lightly flour a pasty mat or countertop and roll your disc of dough to fit a pie dish.
Step 7: Place the rolled-out crust in the pie plate and crimp the edges as desired. Fill with the reserved peach pie filling and sprinkle the top of the pie with the crumb topping.
Step 8: Place the pie on a baking sheet in the middle of the oven. Bake the sourdough peach pie for 20 minutes at 425°F. After 20 minutes, decrease the temperature to 350°F and bake for another 50-60 minutes until the juices are bubbling around the edges. Let cool completely before slicing and topping with a scoop of vanilla ice cream or freshly whipped cream. Enjoy!
Baking Tip: I like placing my pie dish on a baking sheet on the rack in the middle of the oven. This prevents peach juices from leaking into the bottom of the oven as the pie bakes.
How to Store Leftovers
Leftover pie can be covered and stored on the counter for about 2 days. After that, freeze individual slices for best results. Warm up and enjoy with a scoop of ice cream.
Amy’s Recipe Tips
For this peach pie recipe, I have two main tips:
- I prefer to cut the peaches into chunks and not slices. The chunks of peaches hold up better and don’t turn as mushy as slices, resulting in a better texture.
- If you want a more traditional pie, you can double the pie crust recipe and make it without the crumb topping. Simply prepare a top pie crust and bottom crust and place the second crust on top of the peach pie after filling it. Slice a few slits on the top crust before baking. You could also use the second pie crust to make a lattice topping if you prefer.
Frequently Asked Questions
Yes! Assemble and freeze the pie before baking (wrap it well in plastic wrap and cover with foil). Bake the pie from frozen, adding 20-30 minutes to the bake time or freeze the baked slices and reheat before serving.
You can also bake this pie the day before serving and store it on the counter at room temperature before serving. I like to lightly warm individual slices before serving if possible.
Maybe?! How’s that for an answer! It really depends on your sourdough discard. If you use a discard that is older and has more acid in it, then yes. You will be able to taste the sour tang. If you choose to use a fresh discard or even a bubbly active starter, you won’t taste sour flavor.
I recommend peeling the peaches (I use a vegetable peeler) for the best texture in this pie, but it’s not absolutely necessary if you don’t mind the texture of peach skins.
If your peaches were extra juicy or you didn’t use enough thickener (like flour or cornstarch), the filling may be too loose. Be sure to let the pie cool completely so the filling sets before slicing.
Summer Sourdough Recipes
If you tried this Sourdough Peach Pie or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Peach Crumb Pie
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Equipment
Ingredients
Sourdough Pie Crust
- 160 grams all-purpose flour, divided into 75 grams and 85 grams (about 1/2 cup/2/3 cups total)
- 8 grams granulated sugar, about 1 1/2 teaspoons
- 3 grams salt, about 1/2 teaspoon
- 113 grams unsalted butter, chilled, 1/2 cup, see recipe notes
- 65 grams sourdough discard, 100% hydration, chilled (about 1/4 cup)
- 10-20 grams ice water, as needed (about 1-2 Tablespoons)
Peach Filling
- 1000 grams peach chunks, about 1-inch, peeled and chopped, about 6 cups
- 130 grams granulated sugar, scant 2/3 cup
- 65 grams all-purpose flour, about 1/2 cup
- 15 grams freshly squeezed lemon juice, about 1 Tablespoon
- 4 grams ground cinnamon, 1 teaspoon
Crumb Topping
- 113 grams unsalted butter, softened 8 Tablespoons
- 150 grams brown sugar, about 2/3 cup
- 130 grams all-purpose flour, about 1 cup
- 2 grams ground cinnamon, about 1/2 teaspoon
- 4 grams salt, about 1/2 teaspoon
Instructions
Sourdough Pie Crust
- To a large bowl, mix together 75 grams flour with sugar and salt.
- Cut the cold, unsalted butter into small chunks (about 16 pieces) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms a thick paste.
- Add the remaining 85 grams (about 2/3 cup) of flour and use the pastry cutter to distribute the flour until the mixture looks crumbly.
- Pour the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
- Form the dough into a ball. Wrap the ball in plastic wrap, press down to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes if using right away or for up to 3 days if using later.
Sourdough Peach Crumb Pie
- While the dough is chilling, make the pie filling. Peel the peaches, chop into large 1-inch pieces and place in a medium-sized bowl. Add the sugar, flour, salt and ground cinnamon to the peaches and toss to combine. Set aside.
- Place the oven rack in the middle to lower half of the oven. Place a baking sheet on the rack and preheat the oven to 425ºF.
- Pull the chilled dough out of the refrigerator. Lightly flour a pastry mat (or countertop). Roll out the disc of dough a little over 10 inches round, turning about 30-45 degrees after every roll so you have an even circle of dough. Fold the dough into quarters and place it inside a pie plate, unfolding it and fitting it to the pie plate. Allow the pie crust to hang over the edges. Use kitchen scissors or your fingers to cut or tear the overhang of the pie dough. Gather the edges around, folding the crust edges under to form a seal for the pie. Crimp the edges of the pie.
- Fill the bottom of the pie with the peach pie filling, evenly dispersing it throughout the pie.
- Mix together the crumb topping – softened butter, brown sugar, flour, cinnamon and salt until it forms small crumbs. Cover the top of the pie with the crumb topping.
- Place the pie in the oven on top of the baking sheet. Bake the pie for 20 minutes. After 20 minutes decrease the temperature to 350ºF and bake for another 50-60 minutes until the juices are bubbling.
- Let the pie cool completely – this helps the filling set up and gel together before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolute perfection, the dough is a dream to work with! Thank you Amy
Thanks for your review – so glad it turned out great.
I made a version of this and love love love it. We like peach blueberry pie. So I added about a cup of blueberries. And for a twist I added a layer of cheesecake cream
In the bottom of the crust (par baked). This crumb topping is the best!!!!!
Yum! Your version sounds delicious 😉
My first time making a homemade crust so I was scared at first. I like the simple instructions, except some of the grey shaded don’t calculate correctly
The dough was rick hard when I took it out of the fridge I thought I had done something wrong and would have to run to store for a store bought. I let it sit and it was still hard so I wrapped it in a warm wet towel and that worked! Yay it in the oven now and it smells amazing
Glad your pie crust worked out! It is best to let it warm up a bit after the fridge so it’s easier to roll out – the warm towel was good idea to speed it up. Hope you enjoyed this pie!
Peach peeling hint…dip each ripe peach in boiling water 30-45 seconds. Let cool. Skins will fall right off!
Yes! This is a good tip – I just don’t like boiling the water 🫣 but it works! Thanks for sharing.
We love this peach crumb pie and that sourdough crust is our family’s favorite!