This recipe for an easy butterscotch peach pie trades the top crust for a butterscotch cinnamon crumble topping over fresh peach filling. A perfect summer dessert!
I have a whole lot of peach recipes on this site because I am helpless in the face of a basket of fresh, local, sweet-smelling peaches. Tomato peach salad, you know I love you.
But if I had to pick a favorite, I’m going to have to go with this easy butterscotch peach pie. A heap of fresh sliced peaches tossed with a butterscotch flavored mixture of ingredients, and topped not with a second piecrust, but with a buttery cinnamon crumble topping.
I mean, it’s really not fair to the other peach recipes. But local peach season is fleeting, so let’s jump in and make us a pie!
Ingredients you need to make Butterscotch peach pie!
Here’s how you make this easy butterscotch peach pie!
STEP 1: You start by getting a pre-made pie crust – yes, the kind in the dairy section of your supermarket. Nobody will ever know if you don’t tell them, because they taste just fine and everyone is going to be mesmerized by all the other flavors going on.
(Update on this: my mama recently found out that I have been using pre-made pie crusts all along for DECADES of family events, and it definitely rocked her world!)
STEP 2: Butter your favorite pie plate, pop in the crust and do whatever you like with the edges. I like a nice simple crimp that you make by squeezing the edge between your thumb and your first finger.
STEP THREE: Now comes the butterscotch peach part. Butterscotch is simply a mixture of brown sugar, butter, vanilla and cream that has all cooked up together, so we are going to mix up our peeled and slices peaches with exactly those things, along with a little flour to help the filling hold together.
Start by mixing the brown sugar with the flour, and then add in the peaches and vanilla. Pour that deliciousness into your pie plate, dot it with butter and drizzle it with cream. Oh yes, please and thank you.
STEP 4: Now comes the crumble topping, which you make by mixing up a little more brown sugar with cinnamon, a little more flour and some melted butter. Stir it together and it will turn into a gorgeous bowl of crumbles that you sprinkle on your pie before it goes in the oven.
Your pie needs to cook for about 40 minutes, but you’ll want to check it after about 20 minutes to make sure the edges of that pie crust aren’t getting too brown. If they are, pop on a piecrust shield for the remainder of the baking time – here’s the very simple one that I have, and it works like a charm.
STEP 6: Now comes the hardest part. You have to let this baby cool for about 3-4 hours before you cut into it so it has a chance to firm up. I KNOW. But after all that time, you are totally allowed to have a big old scoop of vanilla ice cream on your slice.
More tips for making easy butterscotch peach pie!
Oh, peach-peeling is magical! Run a paring knife lightly all around the peaches, and then drop them into boiling water for about a minute. Scoop them out with a slotted spoon, give them a couple minutes to cool off, and then the skin will just slide off when you push it with your fingers. Magic!
Well, you have a choice here. Once it is room temperature cool, you can serve it up, but it’s not going to come out in nice slices. It is going to come out in a incredibly delicious mound of filling and crumble. If you are going for the obedient triangle slice look, you are going to need to cool your pie in the fridge until it is cold…then things will have settled up enough for that perfect slice. We usually compromise by having the unruly mound the first day, and the beautiful chilled piece the second day.
Leave me your question in the comments below and I promise to get back to you pronto!
Happy butterscotch peach sigh!
PrintEasy Butterscotch Peach Pie
This recipe for an easy butterscotch peach pie trades the top crust for a cinnamon crumble topping over fresh peach filling with a butterscotch drizzle. A perfect summer dessert!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the pie
- One pre-made piecrust
- 6 cups peeled and sliced peaches (about 2 pounds)
- 1 cup brown sugar
- 1/2 cup flour
- 1 teaspoon vanilla
- 2 tablespoons butter
- 2 tablespoons cream
For the crumble topping
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 1/3 cup melted butter
Instructions
- Preheat oven to 400. Butter a 9 inch pie pan and lay the piecrust dough inside it, crimping the edges any way you like.
- Mix 1 cup of brown sugar and 1/2 cup of flour together in a large mixing bowl. Add the peaches and vanilla and mix well. Pour into the pie pan and dot with 2 tablespoons of butter. Drizzle with cream.
- In a medium mixing bowl, mix ½ cup of brown sugar, cinnamon, ¾ cup of flour and 1/3 cup melted butter until combined and crumbly. Sprinkle over pie.
- Bake for 40 minutes. If you don’t want the piecrust edges to get too brown, you can pop on a piecrust shield after 20 minutes or so (see note).
- Here comes the hardest part: let the pie cool for 3-4 hours before cutting into it, so it has a chance to firm up a bit. I KNOW. SO HARD.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Debra Moore says
One of the best pies I’ve ever made! I have some extra peaches, can this pie be frozen?
Kate Morgan Jackson says
Debra! You made my day! And I don’t see why it couldn’t be frozen – just wrap it up well so that you don’t get any freezer burn on your beautiful pie. Hurray for peaches!
Theresa Murphy says
I really need to stop looking here before I have had my breakfast. The yogurt and fresh cherries I brought with me to work today are simply not going to cut it now that I have seen this pie. Do you deliver to Iowa? :) Looks SO good! That crumble topping is divine! I was planning to make some cinnamon ice cream and some salted caramel ice cream this weekend…now I am going to have to make me a butterscotch peach pie to eat with the ice cream. Happy Friday, Kate!
Kate Morgan Jackson says
Oooooh, cinnamon ice cream – my absolute fave! Sounds like a perfect weekend plan to me! :)