Introduction

Oh, hello there, friend! Picture this: a warm summer afternoon, the scent of ripe peaches wafting through your kitchen, and the comforting aroma of freshly baked pie filling the air. Doesn’t that just sound like pure happiness? Today, we’re diving into a recipe that’s become a staple in my home, a real showstopper that feels both special and incredibly doable: the Sourdough Peach Crumb Pie. This isn’t just any pie; it’s a little bit of magic in every bite, thanks to the subtle tang and tenderness that our sourdough discard brings to the classic crust. Get ready to impress yourself (and everyone lucky enough to get a slice!).

Why You’ll Love This Recipe

Fast: Once your dough is chilled, the assembly is a breeze.
Easy: Seriously, no fancy techniques required. You’ve got this!
Giftable: This pie is a heartfelt, delicious gift that’s always appreciated.
Crowd-pleasing: Peaches and a buttery crumb topping? It’s a universal winner!

Ingredients

Let’s gather our goodies! Don’t worry, it’s simpler than it looks.

For the Sourdough Pie Crust:

160 grams all-purpose flour, divided (75g for the main dough, 85g for rolling) – This gives us a lovely flaky crust.
8 grams granulated sugar – Just a touch of sweetness to balance.
3 grams salt – Essential for flavor and structure.
113 grams unsalted butter, chilled and cut into cubes – Cold butter is your best friend for a flaky pie crust!
65 grams sourdough discard, 100% hydration, chilled – This is our secret ingredient for that extra bit of tenderness and flavor.
10-20 grams ice water, as needed – We only add enough to bring the dough together.

For the Peach Filling:

1000 grams peach chunks, peeled and chopped – Fresh, ripe peaches are key here!
130 grams granulated sugar – Adjust this based on how sweet your peaches are.
65 grams all-purpose flour – This helps thicken up those juicy peaches.
15 grams freshly squeezed lemon juice – A little zing to brighten the peach flavor.
4 grams ground cinnamon – The classic warming spice that pairs perfectly with peaches.

For the Crumb Topping:

113 grams unsalted butter, softened – Softer butter makes for an easier crumb topping.
150 grams brown sugar – Hello, caramel-y goodness!
130 grams all-purpose flour – Creates that perfect crumbly texture.
2 grams ground cinnamon – More of that cozy cinnamon vibe!
4 grams salt – Balances the sweetness of the brown sugar.

How to Make It

Alright, apron on? Let’s get baking!

Start with the Crust: In a big bowl, whisk together 75 grams of your all-purpose flour, the granulated sugar, and the salt.
Cut in the Butter: Add your chilled, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until it looks like coarse crumbs. I like to use my fingertips because I can really feel when the butter is incorporated into those little pea-sized pieces.
Add the Sourdough Magic: Now, toss in your chilled sourdough discard. Mix it in gently until it’s just combined. We don’t want to overwork this dough!
Bring it Together: Gradually add the ice water, a tablespoon at a time, mixing after each addition. Stop as soon as the dough just starts to hold together. Seriously, be gentle!
Chill Out: Gather the dough into a ball, flatten it into a disk (this makes it easier to roll later), wrap it up tight in plastic wrap, and pop it in the fridge for at least 1 hour. This is crucial for a good crust.
Prep the Peaches: While the dough is chilling, let’s get to the stars of the show! In another large bowl, combine your beautiful peach chunks, granulated sugar, 65 grams of all-purpose flour, lemon juice, and cinnamon. Give it a good toss so every peach piece is coated.
Whip Up the Crumb Topping: In a medium bowl, combine the softened butter, brown sugar, 130 grams of all-purpose flour, cinnamon, and salt. Use your fingertips to mix everything together until it forms a delightful, crumbly mixture. It should feel like you’re making coarse sand.
Preheat the Oven: Get your oven fired up to 375°F (190°C).
Roll and Fill: Lightly flour a clean surface. Take your chilled pie dough and roll it out to fit a 9-inch pie plate. Gently press the dough into your pie plate, making sure it’s snug.
Load it Up: Pour all those juicy, cinnamon-spiced peaches into your prepared pie crust.
Top it Off: Sprinkle that glorious crumb topping evenly over the peach filling. Make sure to get it all over!
Bake to Perfection: Place your pie in the preheated oven and bake for 45-55 minutes. You’re looking for a golden-brown crust and a filling that’s delightfully bubbly. If you notice the crust edges getting too dark before the center is done, no worries! Just loosely tent the pie with a piece of aluminum foil.
Cool and Enjoy: Once it’s out of the oven, let the pie cool on a wire rack for a bit. This allows the filling to set up properly, making it perfect for slicing. Patience, my friend, patience!

Substitutions & Additions

This recipe is wonderfully flexible! Here are a few ideas to make it your own:

Fruit Swap: Don’t have peaches? This pie is also amazing with nectarines, plums, or even a mix of berries.
Spice it Up: Add a pinch of nutmeg or cardamom to the peach filling or crumb topping for extra warmth.
Nutty Crunch: Toss in a handful of chopped pecans or walnuts into the crumb topping for added texture and flavor.
Extra Sourdough Zing: If you love that sourdough tang, you can use slightly more discard, but be mindful that you might need a touch more ice water to get the dough to come together.

Tips for Success

A few little secrets to make this pie absolutely perfect:

Keep it Cold: The key to a flaky pie crust is keeping your butter and sourdough discard nice and cold. This creates those lovely layers as it bakes.
Don’t Overwork the Dough: Overmixing the pie dough will result in a tough crust. Mix just until it comes together.
Prep Ahead: You can make the pie crust dough and the crumb topping a day in advance. Just keep them covered and chilled in the refrigerator. This makes assembly on pie day a breeze!
Peeling Peaches: A quick blanch in boiling water for about 30-60 seconds, followed by an ice bath, makes peeling peaches super easy.

How to Store It

Once your Sourdough Peach Crumb Pie has cooled, you can store it at room temperature for up to two days, or in the refrigerator for up to four days. If you refrigerate it, I recommend gently reheating a slice in the oven or microwave for that freshly baked goodness.

FAQs

Q: Can I use frozen peaches instead of fresh?

A: Yes, you can! If using frozen peaches, thaw them completely and drain off any excess liquid before mixing them with the other filling ingredients. You might also need to add a touch more flour or cornstarch to thicken the filling, as frozen peaches tend to release more moisture.

Q: What if I don’t have sourdough discard?

A: While the sourdough discard adds a unique flavor and tenderness, you can substitute it with an equal amount of cold water or even a bit of plain yogurt or sour cream for a similar effect in the crust. The crust might be a little less tender and tangy, but it will still be delicious!

Q: How do I know if my pie is fully baked?

A: You’re looking for a deeply golden-brown crust, especially around the edges, and a filling that’s bubbling thickly in the center. If the crust is browning too quickly, a loosely tented piece of foil will be your best friend!

Sourdough Peach Crumb Pie

A delightful summer pie featuring a tender sourdough crust, juicy peach filling, and a buttery crumb topping.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 50

Servings 8 slices

Equipment

9-inch pie plate
pastry blender or fingertips
Large bowl for crust and filling
Medium bowl for crumb topping
Plastic wrap
Wire rack
aluminum foil optional, for tenting

Ingredients

Sourdough Pie Crust

75 grams all-purpose flour for dough
8 grams granulated sugar
3 grams salt
113 grams unsalted butter chilled and cut into cubes
65 grams sourdough discard 100% hydration, chilled
10 grams ice water as needed

Peach Filling

1000 grams peach chunks peeled and chopped
130 grams granulated sugar adjust based on peach sweetness
65 grams all-purpose flour for thickening
15 grams lemon juice freshly squeezed
4 grams ground cinnamon

Crumb Topping

113 grams unsalted butter softened
150 grams brown sugar
130 grams all-purpose flour
2 grams ground cinnamon
4 grams salt

Instructions

In a large bowl, whisk together 75 grams of all-purpose flour, granulated sugar, and salt.
Add chilled, cubed butter to the flour mixture. Use a pastry blender or fingertips to cut the butter in until it resembles coarse crumbs with pea-sized pieces.
Gently mix in the chilled sourdough discard until just combined. Avoid overworking the dough.
Gradually add ice water, one tablespoon at a time, mixing after each addition, until the dough just starts to hold together. Be gentle.
Gather the dough into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, combine peach chunks, granulated sugar, 65 grams of all-purpose flour, lemon juice, and cinnamon in a large bowl. Toss to coat.
In a medium bowl, combine softened butter, brown sugar, 130 grams of all-purpose flour, cinnamon, and salt. Mix with fingertips until a crumbly mixture forms.
Preheat oven to 375°F (190°C).
Lightly flour a clean surface. Roll out the chilled pie dough to fit a 9-inch pie plate. Gently press the dough into the pie plate.
Pour the peach filling into the prepared pie crust.
Sprinkle the crumb topping evenly over the peach filling.
Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges darken too quickly, loosely tent the pie with aluminum foil.
Let the pie cool on a wire rack to allow the filling to set before slicing and serving.

Notes

For easier peach peeling, blanch them in boiling water for 30-60 seconds, then plunge into an ice bath.