Caramel Crumble Peach Pie is a buttery summertime pie filled with fresh peaches, salted caramel, and topped with golden cinnamon crumble.

Scale

For the Crust:

1 1/4 cups all-purpose flour

2 teaspoon granulated sugar

1/4 teaspoon fine salt

1/2 cup unsalted butter, chilled

3–5 tablespoons ice water

For the Crumbs:

3/4 cup flour

1/4 cup granulated sugar

1/4 cup packed light-brown sugar

Dash of salt

1/2 teaspoon cinnamon

6 tablespoons unsalted butter, chilled

Filling:

1/4 cup salted caramel sauce

2.5 pounds peaches, peeled and sliced

1/4 cup cornstarch

1/4 teaspoon cinnamon

For Serving:

Salted caramel sauce

1. Pulse flour, sugar, and salt. Add chilled butter and pulse until coarse.

2. Add ice water gradually until dough holds together. Chill 1 hour.

3. Roll into 12-13 inch circle and place in 9-inch pie dish. Chill.

4. Mix crumble ingredients and refrigerate.

5. Preheat oven to 425°F.

6. Toss peaches with cornstarch, cinnamon, and caramel. Let sit 10 minutes.

7. Pour filling into crust and top with crumble.

8. Bake 10 minutes at 425°F, reduce to 350°F and bake 45-60 minutes.

9. Cool completely before slicing. Serve with caramel sauce.

Place baking sheet under pie to catch drips.

Cool completely for clean slices.

Store refrigerated up to 4 days.

Keywords: Caramel Crumble Peach Pie, summertime pie, baked peach dessert, easy pie recipe, old-fashioned pie