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Peach Crumble Pie

  • Prep:
  • Total Time:
  • Servings: 8
Peach Crumble Pie

Source: Everyday Food, July/August 2011


For the Crust:

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1/4 teaspoon fine salt
  • 2 teaspoons granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Filling:

  • 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
  • 2 tablespoons light-brown sugar
  • 2 tablespoons all-purpose flour

For the Crumble:

  • 1/3 cup packed light-brown sugar
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 1/3 cup old-fashioned rolled oats
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces


  1. Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 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. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

  2. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.

  3. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

Cook's Note

Store, covered, at room temperature, up to 2 days.

Reviews (9)

  • Mamasafi10 5 Sep, 2013

    Thank you, Mary Love. I appreciate the extra notes!!! I followed your suggestions and am awaiting the tasting!! Easy and fun recipe.

  • LMiller 8 Aug, 2013

    Horrible recipe. This is the 3rd Martha Stewart recipe I have tried and it didn't turn out at all. I follow it exactly and it was horrible. Crust didn't cook all the way and had to keep it in 30 min longer. Even after that the inside was so runny, it was a runny mess! Threw the whole thing out. What a waste :(

  • Hondagirl35 3 Aug, 2013

    Loved it. One of the best desserts all summer!

  • owlgray 3 Jul, 2013

    The ingredients list is really really confusing. Nothing is divided, and I don't know which ones to use for which part. I'd really love to make this recipe, but I can't because I don't want to use the wrong measurements. I hope someone fixes this soon.

  • lisacrafty 16 Jul, 2012

    I followed everything to a T (no pun intended :), it being my first homemade pie ever- from crust to top, and it turned out delicious. Our guests loved it!

  • Mary Love 10 Jul, 2012

    Ooops, 3 tbsp!

  • Mary Love 10 Jul, 2012

    In addition to review below: I used @3 tsp of Earth Balance margarine instead of 6 tbsp of butter.

  • Mary Love 10 Jul, 2012

    This recipe was great. Perfect in sweetness. Crust was great. I revised as follows. Sorry, Martha.

    For crust, I used 1/4 c. Earth Balance shortening, 1/4 c. butter. 2 dashes of cinnamon on the peaches. Splash of lemon to keep the peaches color. For topping, a bit more oatmeal & I used Earth Balance margarine.

    I even chilled the dough for just 1 hr. Also used fresh peaches from my tree. Been looking for a great recipe. This is definitely it! Thanks much, Martha!

  • Andrea Alves 9 Jul, 2012

    Delicious pie but I would 1.5x the crust ingredients. I did not have enough dough for my pie

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