Hi! Summer is almost over and you may or may not have a ton of peaches around. If you do, this recipe is too simple and delicious for you to pass up... I had been craving peach pie for weeks and I just had to take a break from whole30 and eat myself some peach pie before all the peaches were gone.
First of all I want to say that I know that the presentation of this pie is not that pretty... the crumble looks like ground beef of some sort. I was lazy and threw all the crumble ingredients in my nutri bullet. Don't be lazy like me. That being said this peach crumble pie was out of this world delicious and I went a little over board and ate like half of it. Oops.
I wanted a recipe that was simple, these peaches were so good on their own that they didn't need much. I wanted the main star of the show to shine! Also I didn't want to peel peaches. Also amazing pie crust helps, I used this recipe. (She has great step by step instructions + pictures.) Enjoy.
Peach Crumble Pie
6 fresh peaches, pitted and sliced
1/2 cup white sugar
1/4 cup brown sugar
2 Tablespoons butter
1/2 teaspoon cinnamon
1/3 cup flour
1/3 cup pecans (optional but recommended)
Have your pie dish ready to go with dough and your peaches already pitted and sliced.
Preheat oven to 400 degrees.
Process the pecans in food processor or chop finely. Cream the sugars and the butter together, add cinnamon, flour and pecans and mix until it comes together. Sprinkle half of crumble mixture on top of pie dough then arrange the sliced peaches over the crumble and sprinkle the rest on top.
Bake at 400 degrees for the first 15 minutes and then lower the oven to 350 degrees and continue baking for another 40 minutes or until golden brown. It's very important for you to let it sit at least 2 hours before you cut into it, after that you are free to devour half of it, like I did. I won't judge you if you scoop some vanilla ice cream right on top of your slice. I'm kind of sad I didn't do it.