Whiskey Peach Pie with Crumb Topping
This peach pie with crumb topping is made with fresh peaches, brown sugar, and a little booze in the filling for a peach pie with a perfect set (not runny) that is not too sweet. The crumble topping, like a streusel, gives a lovely comforting layer of texture on top. The recipe makes a single crust peach pie with a crumb topping, much like a Dutch apple pie (or in this case, Dutch peach pie). Feel free to make this into a double crust peach pie with a lattice top if you prefer
Servings: 12 slices
Calories: 298kcal
Ingredients
Crust
- 156 grams bleached all-purpose flour
- 1.25 mL Diamond Crystal fine kosher salt
- 115 grams unsalted butter cold
- 50 mL cold water
Filling
- 8 large peaches around 1.2 kg
- 100 grams light brown sugar
- 30 mL bleached all-purpose flour
- 15 mL tapioca starch
- 45 mL whiskey rum or bourbon would work too
Crumb topping
- 100 grams dark brown sugar
- 60 grams bleached all-purpose flour
- 50 grams rolled oats (or large flake oats)
- 60 grams unsalted butter melted
- 1.25 mL Diamond Crystal fine kosher salt
Instructions
Make the crust
- In the food processor, pulse together the dry ingredients, then add the butter and pulse until you get a coarse crumble. Add the water. Pulse to form a dough.
- Drop on a work surface. Press and shape into a disk, wrap the dough, and stick it in the fridge for 1 hour.
- Roll the dough on a floured surface to a 13" circle, then transfer it to a 10-inch pie plate. Trim and tuck the edge, and crimp it. Refrigerate for an additional 30 minutes.
Make the filling
- An hour before you will be baking the pie, combine the filling ingredients and let them sit to macerate in a bowl. Just before it's time to fill the pie, strain the juices into a saucepan. Cook down the juices until you have a very thick gel. Mix this back in with the peaches.
- Transfer the filling to the blind-baked shell when you are ready to bake the pie.
Make the crumb topping
- Mix together all the dry ingredients in a small bowl. Add the butter and work it in to form a coarse crumble. Sprinkle the crumb topping evenly over the peaches. Chill the pie for 30 minute before baking.
- Preheat the oven to 425 °F (220 °C).
- Bake the pie for 20 minutes. Lower the oven temperature to 350 °F (175 °C) and bake for an additional 40 to 60 minutes. At a certain point, you may want to cover the crumb topping with a piece of foil to prevent burning.
- Let cool for 4 hours before serving to set the filling.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- I like to bake my pies in a dark metal pan like this pan from Amazon. The dark finish ensures that the crust gets more heat on the bottom so it bakes better. This helps avoid the soggy pie bottom issue that you may have noticed with glass pans.
Nutrition
Calories: 298kcal
