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Peach Pie with Crumble, Ice Cream and Caramel Sauce

Peach Pie with Crumble, Ice Cream and Caramel Sauce

  1. Servings: 8 slices

  2. Time: 2 hours

  3. Difficulty: Medium

Buttery, crumbly pie shell with soft peaches, topped with crunchy crumble, vanilla ice cream, drizzled with caramel sauce.



For Pie Crust

  1. Flour – 200 gms

  2. Unsalted butter – 150 gms (chilled)

  3. Egg – 1 no

  4. Powdered sugar – 1 tb sp

  5. Salt – 1/2 tsp

  6. Chilled water – 2 tb sp

For Peach Filling

  1. Peaches – 8 medium (peeled, cut into 1 inch chunks)

  2. Brown sugar – 100 gms

  3. Flour – 60 gms

  4. Cinnamon powder – 1 tsp

For Crumble

  1. Flour – 100 gms

  2. Brown sugar – 100 gms

  3. Cinnamon powder – 1 tsp

  4. Unsalted butter – 75 gms (melted)


For Pie Crust

  1. In food processor bowl, add flour, add salt

  2. Break an egg into the flour

  3. Cut butter into 1 inch pieces into the food processor bowl

  4. Place the cover and pulse the flour, butter mixture such that it resembles coarse meal. Butter should get mixed with flour and should be pearl sized pieces. Don’t blend this mixture much as it will turn the crust very flat.

  5. If mixture is too dry, add chilled water (1 tsp at a time. I had to use only 1 tsp water)

  6. Take out the mixture on a lightly floured board.

  7. Combine the mixture into a 1 1/2 inch thick disc

  8. Wrap it with cling wrap and keep it in the fridge for 30 minutes

For Peach Filling

  1. Mix cut peach pieces, cinnamon powder, brown sugar and flour in a bowl

  2. Keep it aside

For Assembling the Pie

  1. Pre-heat the oven at 180 degrees centigrade

  2. Take the pastry dough disc out from fridge

  3. On a lightly floured surface, roll out the pastry such that it is around 1/4 inch thick and with a diameter of at least 4 inch more than the diameter of pie mould

  4. Carefully lift the rolled pastry by rolling over the rolling pin and unroll it in the pie mould

  5. Press it on inner edges at bottom with fingers and make sure that the surface is smooth

  6. Using knife, take out excess dough off the edges

  7. Prick the bottom of the pie crust using fork. This will avoid pie crust

  8. Add peach mixture inside the pie crust (leave out the liquid from the peaches, if any. Else it will make pie crust base soggy)

For Crumble

  1. In a medium bowl, combine flour, cinnamon, brown sugar and butter

  2. This mixture will be thick and crumbly

  3. Spread this crumble mixture over peach filing and spread uniformly

For Baking the Pie

  1.  Place the pie in pre-heated oven for around 35 minutes (If the edges are getting browned then cover it with aluminium foil and continue baking)

  2. Take out from oven and allow it to cool for 2-3 hours

Cut the pie into slices, serve it with a scoop of vanilla ice cream and drizzle it with caramel sauce

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