Do It Yourself Peach Pie Crumble - Steph Osmanski
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Do It Yourself Peach Pie Crumble


You guys. I did a thing. I made my very first pie.

My mother would be proud. (Look ma, look what I made!) But then she’d most likely take a bite and immediately question why I didn’t make the crust from scratch? To which I would feebly but defiantly respond, “Ain’t nobody got time for that.”

The next time I visit my parents, I’ll be sure to recreate the same recipe, this time attempting the crust. But I digress.

So I used some of my vacation days over the past week, during which I’ve dedicated most of my time to baking and trying out various recipes. (There were also some monkey bread muffins with a yummy cinnamon glaze and a basil pesto omelet ingested over the past few days.)

Processed with VSCOcam with kk2 preset

After taking the drive out to Greenport on Monday, I stopped at Lewin Farms on the way back and picked up some fresh-from-the-farm peaches. Hence le pie making.

Here’s what you’ll need:

  • 10 fresh peaches
  • 1/3 cup of flour
  • 1 cup sugar
  • 1/4 cup butter
  • 1 pre-made pie crust


First, you want to put the pre-made crust in the proper glassware. Peel and pit the peaches, then line the bottom of the pie pan with some peaches. In a bowl, mix the flour, sugar, and butter until it becomes a crumbly consistency. After lining the pie with peaches, pour some crumble over it. Then, add more peaches. Then, add more crumble. Keep going back and forth until you’ve finished the crumble mixture and the peaches slices. Bake on 350 degrees for 45 minutes.

Did you recreate this peach pie recipe? Let me know in the comments below: What’s your all-time favorite kind of pie?

Steph Osmanski
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