easy butterscotch peach pie

Easy Butterscotch Peach Pie

  • 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


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!


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


  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.


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