Easy 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!

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!

Here’s how you make this easy butterscotch peach pie!

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.

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.

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!Click to TweetNow 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 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.

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 50 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.

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.

Happy butterscotch peach sigh!

Want to round out your meal? This recipe pairs well with...

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Easy Butterscotch Peach Pie

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• Author: Kate Morgan Jackson
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

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!

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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

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Instructions

1. Preheat oven to 400.  Butter a 9 inch pie pan and lay the piecrust dough inside it, crimping the edges any way you like.
2. Mix 1 cup of brown sugar and 1/4 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.
3. 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.
4. Bake for 50 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).
5. 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

Piecrust shields are amazing things! Here’s the one that I have.

36229 g101.9 mg15.6 g8.2 g0 g54 g2.2 g3.3 g25.7 mg

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!