Sourdough Discard Peach Crumb Pie with Brown Sugar
This Sourdough Discard Peach Crumb Pie combines a flaky sourdough pie crust with juicy cinnamon-spiced peaches and a buttery brown sugar crumb topping. The sourdough discard adds a subtle tangy flavor that perfectly balances the sweetness of ripe summer peaches, creating a bakery-style dessert that's ideal for family gatherings, holidays, and summer celebrations.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Medium mixing bowl
- Rolling Pin
- Measuring Cups
- Measuring spoons
- Pastry cutter or fork
- Rubber Spatula
- Sharp knife
- Cutting board
- Baking sheet
- Wire cooling rack
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold and cubed
- ½ cup sourdough discard
- 3-5 tablespoons ice water
Peach Filling
- 6 cups fresh peaches peeled and sliced
- ¾ cup light brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Brown Sugar Crumb Topping
- 1 cup all-purpose flour
- ¾ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter melted
Instructions
- In a large bowl, whisk together the flour and salt for the crust.
- Cut the cold butter into the flour mixture until coarse crumbs form.
- Mix in the sourdough discard.
- Add ice water one tablespoon at a time until the dough comes together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C).
- Roll the chilled dough into a 12-inch circle on a lightly floured surface.
- Transfer the dough to a 9-inch pie dish and trim excess dough.
- In a large bowl, combine the sliced peaches, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract.
- Toss until the peaches are evenly coated.
- Pour the peach mixture into the prepared pie crust.
- In a separate bowl, mix the flour, brown sugar, and cinnamon for the crumb topping.
- Stir in the melted butter until large crumbs form.
- Sprinkle the crumb topping evenly over the peach filling.
- Place the pie on a baking sheet.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbling.
- If the crust browns too quickly, cover the edges with foil during the last 15 minutes of baking.
- Remove the pie from the oven and place it on a cooling rack.
- Allow the pie to cool completely for at least 3 hours before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 485
- Carbohydrates: 61g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 62mg
- Sodium: 290mg
- Fiber: 3g
- Sugar: 32g
- Vitamin A: 820 IU
- Vitamin C: 8mg
- Calcium: 35mg
- Iron: 2mg
