Sourdough Peach Crumb Pie Recipe: Easy & Rustic Summer Treat

Introduction

Oh, summer! There’s just something magical about those sun-ripened peaches, isn’t there? They practically beg to be baked into something delicious. And today, my friends, we’re diving into a pie that’s going to become your new go-to: Sourdough Peach Crumb Pie. This isn’t just any pie; it’s a little slice of heaven with a wonderfully rustic crust thanks to a touch of sourdough discard. It’s surprisingly simple to whip up, perfect for those lazy afternoons when you want a homemade treat without all the fuss. I remember the first time I made this, the aroma alone filled my kitchen with such warmth and comfort. Get ready to fall in love!

Why You’ll Love This Recipe

• Fast: While the dough chills, you can prep everything else, making assembly super speedy.
• Easy: No complicated pastry techniques here! Even if you’re new to sourdough, you’ll find this crust a breeze.
• Giftable: This pie makes an absolutely stunning and thoughtful gift for friends, family, or even a neighbor. Who wouldn’t love a homemade pie?
• Crowd-Pleasing: The sweet, peachy filling combined with that irresistible crumb topping is a universally loved flavor combination. It’s a guaranteed hit!

Ingredients

Gather ’round, bakers! Here’s what you’ll need to create this delightful pie. Don’t worry, most of these are pantry staples, and the sourdough discard adds that special something without being complicated.

For the Sourdough Pie Crust:

• 160 grams all-purpose flour, divided (we’ll use 75g for the initial mix and 85g for rolling out – it’s just a handy way to divide!)
• 8 grams granulated sugar (just a touch of sweetness for the crust)
• 3 grams salt (enhances all those delicious flavors)
• 113 grams unsalted butter, chilled (key for that flaky texture, so keep it nice and cold!)
• 65 grams sourdough discard, 100% hydration, chilled (this is our secret ingredient for that lovely tang and tender crust!)
• 10-20 grams ice water, as needed (just enough to bring the dough together)

For the Peach Filling:

• 1000 grams peach chunks, peeled and chopped (about 1-inch pieces – fresh, ripe peaches are best!)
• 130 grams granulated sugar (adjust to your peaches’ sweetness)
• 65 grams all-purpose flour (this helps thicken the juicy filling)
• 15 grams freshly squeezed lemon juice (brightens up the peach flavor beautifully)
• 4 grams ground cinnamon (the classic spice that sings with peaches)

For the Crumb Topping:

• 113 grams unsalted butter, softened (room temperature is perfect for this)
• 150 grams brown sugar (adds a wonderful caramel-y depth)
• 130 grams all-purpose flour
• 2 grams ground cinnamon
• 4 grams salt (don’t skip this, it balances the sweetness!)

How to Make It

Alright, let’s get our hands a little floury and create some magic!

Making the Sourdough Pie Crust:

1. First things first, grab a bowl and toss in 75 grams of your all-purpose flour, the granulated sugar, and the salt. Give it a little whisk to combine.
2. Now, let’s cut in that chilled butter. You can use a pastry blender, two forks, or even your fingertips. You’re aiming for a texture that looks like coarse crumbs.
3. Time for the sourdough! Stir in your chilled sourdough discard until it’s just incorporated.
4. Here comes the water – add the ice water, a tablespoon at a time. Mix gently after each addition until the dough just starts to come together. You might not need all the water, so stop when it forms a cohesive dough.
5. Gently gather the dough into a disk, wrap it up snugly in plastic wrap, and pop it into the refrigerator for at least 30 minutes. This chilling time is crucial for a tender crust.
6. Once chilled, lightly flour your work surface and roll out your dough into a circle that’s big enough to fit your pie plate.
7. Carefully transfer the rolled-out dough to your pie plate. Gently press it into the bottom and up the sides. Crimp the edges like you normally would for a pie crust. Place it back in the fridge while you prepare the rest of the pie.

Whipping Up the Peach Filling:

1. In a nice big bowl, combine your lovely peach chunks, granulated sugar, all-purpose flour, fresh lemon juice, and ground cinnamon.
2. Give everything a gentle toss. You want to make sure those beautiful peaches are coated in the sugary, cinnamony goodness.

Creating the Dreamy Crumb Topping:

1. In a separate bowl, put your softened butter, brown sugar, all-purpose flour, ground cinnamon, and salt.
2. Now, get your hands in there (or use a fork if you prefer!) and mix until you have lovely, coarse crumbs. It should feel wonderfully crumbly and ready to top our pie.

Assembly and Baking:

1. Take your chilled pie crust out of the fridge. Pour that delicious peach filling right into the crust.
2. Evenly sprinkle that glorious crumb topping all over the top of the peaches.
3. Preheat your oven to 375°F (190°C).
4. Bake the pie for about 45-60 minutes. You’ll know it’s ready when the crust is beautifully golden brown and you can see those juicy peaches bubbling through the topping.
5. Here’s the hardest part: let the pie cool before you slice into it. This allows the filling to set up perfectly. Trust me, it’s worth the wait!

Substitutions & Additions

Feeling adventurous? Want to switch things up? I love playing with pie recipes, and this one is wonderfully adaptable!

• Other Fruits: While peaches are divine, this pie is also fantastic with nectarines, plums, or even a mix of berries!
• Spice It Up: Add a pinch of nutmeg or a dash of cardamom to the filling or topping for an extra layer of flavor.
• Nutty Crunch: For an even more irresistible crumb topping, mix in about 1/2 cup of chopped pecans or walnuts. They add a wonderful texture!
• Sourdough Discard: If you don’t have sourdough discard, you can absolutely make a traditional pie crust. Just follow your favorite no-sourdough pie crust recipe. The sourdough just adds a subtle tang and tenderness that I adore!

Tips for Success

A few little secrets from my kitchen to yours to ensure pie perfection!

• Keep it Cold: For the flakiest crust, make sure your butter and sourdough discard are well-chilled. Cold ingredients create steam in the oven, which makes those flaky layers!
• Don’t Overwork the Dough: When making the pie crust, mix just until the dough comes together. Overworking can make the crust tough.
• Thickening the Filling: If your peaches are super juicy, you might need to add a tablespoon more flour to the filling to ensure it sets up nicely.
• Watch the Crust: If the edges of your pie crust start to brown too quickly during baking, you can loosely tent it with aluminum foil.
• Prep Ahead: You can make the pie crust and crumb topping a day in advance and store them in the refrigerator. This makes assembly on pie day even easier!

How to Store It

Once your beautiful pie has cooled, you’ll want to store any leftovers properly so you can enjoy every last bite.

Store any leftover Sourdough Peach Crumb Pie loosely covered at room temperature for up to 2 days. If you have more than that, or if your kitchen is very warm, it’s best to store it in the refrigerator. It will keep well in the fridge for about 3-4 days. When you’re ready to enjoy a slice, you can serve it cold, or gently warm it up in the oven or microwave for a taste of that freshly-baked goodness!

FAQs

Q1: Can I use frozen peaches instead of fresh?

A1: Yes, you can! Thaw the frozen peaches completely and drain off any excess liquid before using them in the filling. You might need to add a little extra flour (about 1-2 tablespoons) to the filling to account for the extra moisture from thawing.

Q2: My sourdough discard is very wet. What should I do?

A2: If your sourdough discard is significantly wetter than 100% hydration, you might need slightly less ice water to bring the dough together. Start with a tablespoon of ice water and add more only if necessary.

Q3: How long does the pie need to cool?

A3: It’s best to let the pie cool for at least 2-3 hours. This gives the filling time to set properly, ensuring clean slices. If you cut into it too soon, the filling might be a bit runny.

Q4: Can I make this pie gluten-free?

A4: While this recipe is designed for traditional flour, you could experiment with gluten-free flour blends for the crust and topping. You might need to adjust the liquid in the crust slightly. The filling might also need a gluten-free thickener like cornstarch or tapioca starch.

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