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Martha Steward: Peach Crumble Pie, with suggestions

martha peach crumble pieMartha is one of my most favorite pie baker. I get the feeling she loves her pies and really knows what it takes to make a fabulous one.

This is one of Martha’s Peach Crumble Pie recipes that I modified to make it better, or in another thinking, I changed it to my liking hopefully better. The recipe is below the video.

Peach Crumble Pie Video


prepare pastry dough  for a single  crust pie

3 pounds peaches, halved, pitted, and cut (peel or thaw frozen)  (about 7 to 8 cups)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup white sugar
1/4 cup light-brown sugar
2 tablespoons clear gel
1/4 teaspoon cinnamon
1 good pinch of salt

2/3 cup light-brown sugar
2/3 cup all-purpose flour
2/3 cup quick rolled oats
12 tablespoons (1 1/2 sticks) cold unsalted butter, small pieces


  1. Roll out your dough and place it in a 9-inch glass pie plate. Crimp edges and refrigerate for at least 15 minutes.pan.
  2. Make filling: In a large bowl, toss together peaches, brown and white sugar, and clear gel, lemon zest and juice, cinnamon, salt until combined.
  3. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands or a pastry cutter, work in butter until large clumps form.
  4. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour 30 minutes to 1 hour 45 minutes. Let cool on a wire rack 1 1/2 hours before serving.
  5. Place pie on a rimmed baking sheet to catch the juices and place in a preheated oven at 375 degrees. Bake until juices are bubbling and topping is golden, 1 hour 15 minutes  to 1 hour 30 minutes.
  6. Let the pie cool on a wire rack until filling is set and not watery.

Optional: Serve with whipped cream or vanilla ice cream.