Sourdough Peach Crumb Pie
This Sourdough Peach Pie is a summer favorite! Juicy peaches are baked in a tender sourdough pie crust and topped with a buttery brown sugar crumb topping. It's a delicious way to use sourdough discard and fresh peaches the whole family will love.
Servings: 12 slices
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
Sourdough Discard Pie Crust: For more details on how to make sourdough pie crust, read the step by step details in my recipe for sourdough discard pie crust.
Pie Topping: If you prefer a traditional pie crust or lattice topping, double the pie crust recipe and omit the crumb topping. Roll out a top crust and place on top of the pie. Brush the top with egg wash and sprinkle with granulated sugar. Baking time will stay about the same.
Peach Chunks: I prefer cutting the peaches into chunks, instead of slices for this pie so they bake up with more texture.
Nutrition
Calories: 376kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 243mg | Potassium: 158mg | Fiber: 2g | Sugar: 31g | Vitamin A: 744IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg
