Today is Tasteful Tuesday!
I am loving the peaches that are in season right now. They are perfectly juicy and sweet. I have been loving them so much that I wanted to make a peach pie for dessert. I also like the taste of oats and peaches together like the usual crisp pie (or apple crisp) so I was on a search for the best recipe out there that combined Peach Pie and Peach Crisp together. I was delighted to find this amazing recipe by Sally’s Baking Addiction. Check out her website for other recipes too!
I modified the recipe slightly based on my likes and tastes. I always add a little bit of sweetener for the pie crust recipe to add more flavor. For the filling I added vanilla and salt and doubled the cinnamon because I love cinnamon. For the crisp topping I added salt, vanilla and rolled oats and used less flour. Below is the exact recipe I followed/created from Sally’s amazing recipe. You can always modify recipes according to your personal tastes. Sally’s recipe is absolutely perfect so you can always use her recipe too.
I didn’t have a pie pan available when I made this recipe. But I did have a springform removable bottom pan. It worked out perfectly (as shown in photos).
Below are my photos throughout the process of making this delicious Peach Crisp Pie. Enjoy!
Pie Crust Recipe:
- 1 cups plus 1 tablespoons All-Purpose Flour
- 3/4 teaspoon salt
- 1/3 cup cold butter
- 1 tablespoon maple syrup or granulated raw sugar
- 3 to 4 tablespoons ice-cold water
Directions for Pie Crust:
- Blend flour and salt in medium bowl. Cut the butter into slices and add to flour mixture. You can use a KitchenAid mixer to mix the dough or a pastry blender or a fork. Blend until mixture resembles coarse crumbs the size of corn kernels. Add in 1 Tablespoon of your sweetener of choice: mine is maple syrup. Add in 1 Tablespoon of cold water at a time, mixing well after each tablespoon.
- Flour the area you will be using to roll out the crust on to avoid the dough sticking to the surface. You can also use parchment paper instead (my fave) because it’s easier to clean up than flour. Gather the dough in a ball and begin to flatten into a round shape a little bit larger than the 9″ pie pan.
- Butter or grease your pie plate so the pie doesn’t stick to the surface.
- Gently fold the dough in half and gently place the dough in the pie pan. Open the crust and softly press it into the shape of the pan. Refrigerate during the prep time of the pie filling.
Pie Filling Recipe:
- 7-8 medium peaches, slightly firm (about 7 cups of peach chunks)
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (62g) all-purpose flour
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions for Pie Filling:
- Slice the peaches then cut into 1 inch chunks. You’ll need 7 cups of sliced peaches. In a large bowl, stir in all above ingredients. Set filling aside as the oven preheats.
- Preheat oven to 400ºF (204°C).
Pie Crisp Topping Recipe:
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/4 teaspoon vanilla
Directions for Pie Crisp Topping:
- In a medium bowl, combine the brown sugar, cinnamon, salt, flour and oats. Stir in the butter and vanilla. The crumble topping will be thick and crumbly.
- Get the pie pan with pie crust out of the fridge. Spoon the PIE FILLING into the pie pan. Sprinkle the PIE CRISP TOPPING on top of the peach filling.
- Place the pie onto a large baking sheet and bake for 20 minutes.
- **After the first 20 minutes of bake time, Sally recommends placing a pie crust shield on top of the pie to prevent the edges from browning too quickly. I did this too as recommended because i could tell the edges were going to get burnt. To make a pie crust shield take tin foil or aluminum foil and wrap the edges.
- After the 20 minutes of baking at 400ºF, keep the pie in the oven, but turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; Sally mentioned that she likes to put the pie in the refrigerator during this time so the filling gets super sturdy. I did the same. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Thank you Sally for the delightful Peach Pie recipe!
Anyone that makes this recipe at home, be sure to tag me on instagram: @DanielleBlends and hashtag #DanielleBlends so I can see your final pie result! Also tag Sally too: @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Easy to follow recipe without the photos:
Pie Crust Recipe:
- 1 cups plus 1 tablespoons All-Purpose Flour
- 3/4 teaspoon salt
- 1/3 cup cold butter
- 1 tablespoon maple syrup or granulated raw sugar
- 3 to 4 tablespoons ice-cold water
Directions for Pie Crust:
- Blend flour and salt in medium bowl. Cut the butter into slices and add to flour mixture. You can use a KitchenAid mixer to mix the dough or a pastry blender or a fork. Blend until mixture resembles coarse crumbs the size of corn kernels. Add in 1 Tablespoon of your sweetener of choice: mine is maple syrup. Add in 1 Tablespoon of cold water at a time, mixing well after each tablespoon.
- Flour the area you will be using to roll out the crust on to avoid the dough sticking to the surface. You can also use parchment paper instead (my fave) because it’s easier to clean up than flour. Gather the dough in a ball and begin to flatten into a round shape a little bit larger than the 9″ pie pan.
- Butter or grease your pie plate so the pie doesn’t stick to the surface.
- Gently fold the dough in half and gently place the dough in the pie pan. Open the crust and softly press it into the shape of the pan. Refrigerate during the prep time of the pie filling.
Pie Filling Recipe:
- 7-8 medium peaches, slightly firm (about 7 cups of peach chunks)
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (62g) all-purpose flour
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions for Pie Filling:
- Slice the peaches then cut into 1 inch chunks. You’ll need 7 cups of sliced peaches. In a large bowl, stir in all above ingredients. Set filling aside as the oven preheats.
- Preheat oven to 400ºF (204°C).
Pie Crisp Topping Recipe:
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/4 teaspoon vanilla
Directions for Pie Crisp Topping:
- In a medium bowl, combine the brown sugar, cinnamon, salt, flour and oats. Stir in the butter and vanilla. The crumble topping will be thick and crumbly.
- Get the pie pan with pie crust out of the fridge. Spoon the PIE FILLING into the pie pan. Sprinkle the PIE CRISP TOPPING on top of the peach filling.
- Place the pie onto a large baking sheet and bake for 20 minutes.
- **After the first 20 minutes of bake time, Sally recommends placing a pie crust shield on top of the pie to prevent the edges from browning too quickly. I did this too as recommended because i could tell the edges were going to get burnt. To make a pie crust shield take tin foil or aluminum foil and wrap the edges.
- After the 20 minutes of baking at 400ºF, keep the pie in the oven, but turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; Sally mentioned that she likes to put the pie in the refrigerator during this time so the filling gets super sturdy. I did the same. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
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