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
- 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 1/4 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.
- 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 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).
- 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.