There’s nothing better than juicy, sun-ripened peaches baked into a fresh pie. This Sourdough Peach Pie is made from scratch with a tender sourdough crust and a buttery brown sugar crumb topping. Simple and comforting, it captures summer in every bite. Using a light, flaky sourdough pie crust and a bit of sourdough discard in the dough gives the crust great texture and subtle flavor — making this a discard-friendly recipe to enjoy all season long.
Why You’ll Love Sourdough Peach Crumb Pie
- Bold peach flavor – ripe peach chunks give the filling sweet, juicy flavor and a pleasing texture that holds up in baking.
- Buttery crumb topping – a brown sugar and butter crumb makes each bite rich and satisfying.
- Perfect summer dessert – serve warm with whipped cream or vanilla ice cream for a classic finish.
Sourdough discard tip: Keep a jar of discard in the fridge and use it in recipes instead of tossing it. Discard adds moisture and depth to baked goods. Use tangier, older discard in savory dishes and fresher discard in sweet treats for a milder flavor.
Important Ingredients
- Sourdough pie crust – use young discard or an active starter if you prefer less tang; chilling the dough before rolling improves texture.
- Fresh peaches – about 6 cups peeled and cut into 1-inch chunks for the best flavor and structure.
- Lemon juice – a tablespoon of fresh lemon brightens the filling.
- Cinnamon – a touch enhances the peaches without overpowering them.
- Crumb topping – made from unsalted butter, brown sugar, flour, cinnamon, and a pinch of salt for a crisp, buttery finish.
See the recipe card below for full ingredient amounts and details.
Substitutions
- Pie crust: Any favorite pie crust can be used instead of the sourdough version.
- Sourdough discard: Replace with an equal amount of active starter if needed.
- Frozen peaches: Thaw, drain, and blot dry before using to avoid a soggy crust. Avoid canned peaches; they’re too soft.
- Top options: Omit the crumb topping and use a second crust or a lattice for a more traditional pie.
- Flavor notes: Try adding a small amount of fresh ginger or a splash of almond extract to the filling for variation.
How to Make Sourdough Peach Crumb Pie
Prepare the Pie Crust
Step 1: In a large bowl, combine part of the flour with sugar and salt. Cut cold unsalted butter into small pieces and use a pastry cutter or your fingers to work the butter into the flour until it resembles a coarse paste.
Step 2: Add the remaining flour and mix until crumbly. Stir in chilled sourdough discard and use your hands to form a dough. If it’s too dry, add ice water a tablespoon at a time until it comes together.
Step 3: Shape the dough into a disc, wrap it, and chill in the refrigerator. If you’ll bake right away, chill for 20 minutes; the dough will keep up to 3 days refrigerated or up to 3 months frozen.
Note: If frozen, thaw the crust in the refrigerator before rolling. Chill at least 20 minutes before using if thawed.
Prepare the Filling
Step 4: Peel and chop peaches into 1-inch chunks and place in a bowl.
Step 5: Add sugar, flour, salt, cinnamon, and lemon juice to the peaches and toss gently to coat. Set aside while you prepare the crust and topping.
Assemble & Bake
Step 6: Preheat the oven to 425°F. Prepare the crumb topping by combining softened butter, brown sugar, flour, cinnamon, and salt until crumbly. Roll the chilled dough to fit a 9-inch pie plate.
Step 7: Fit the rolled crust into the pie plate and crimp the edges. Fill with the peach mixture and evenly sprinkle the crumb topping over the fruit.
Step 8: Place the pie on a baking sheet and bake at 425°F for 20 minutes. Reduce the oven temperature to 350°F and bake another 50–60 minutes, until juices bubble around the edges. Cool completely so the filling sets before slicing. Serve with vanilla ice cream or whipped cream.
Baking tip: Bake the pie on a sheet tray to catch any juices and protect your oven from drips.
How to Store Leftovers
Cover leftover pie and keep at room temperature for up to two days. For longer storage, freeze individual slices. Rewarm before serving and top with ice cream if desired.
Amy’s Recipe Tips
Two practical tips to improve results:
- Cut peaches into chunks rather than slices. Chunks keep their shape better and resist turning mushy.
- If you prefer a traditional double-crust pie, double the crust recipe and omit the crumb topping. Create a full top crust or a lattice and brush with an egg wash for a golden finish.
Frequently Asked Questions
Yes. Assemble and freeze the unbaked pie (wrap well) and bake from frozen, adding 20–30 minutes to the bake time. You can also bake the pie a day ahead and store it at room temperature; gently warm slices before serving if you like.
It depends on the discard you use. Older, tangier discard will give the crust a noticeable sour flavor; fresh or mild discard yields a subtler taste.
Peeling is recommended for the smoothest texture, but you can leave skins on if you don’t mind the added texture.
Runny filling usually means the fruit was very juicy or there wasn’t enough thickener. Make sure to use the recommended flour or cornstarch and allow the pie to cool fully so the filling can set.
Summer Sourdough Recipes
Lemon Blueberry Sourdough Scones
Strawberry Sourdough Cake
Lemon Blueberry Sourdough Focaccia
Sourdough Discard Lemon Loaf
If you tried this Sourdough Peach Pie or another recipe, leave a star rating and share how it went in the comments. Happy baking!
Sourdough Peach Crumb Pie
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Equipment
-
9 inch pie plate
-
rolling pin
Ingredients
Sourdough Pie Crust
- 160 grams all-purpose flour, divided
- 8 grams granulated sugar (about 1 1/2 tsp)
- 3 grams salt (about 1/2 tsp)
- 113 grams unsalted butter, chilled (1/2 cup)
- 65 grams sourdough discard, chilled (about 1/4 cup)
- 10–20 grams ice water as needed (about 1–2 tbsp)
Peach Filling
- 1000 grams peach chunks, peeled and chopped (about 6 cups)
- 130 grams granulated sugar (scant 2/3 cup)
- 65 grams all-purpose flour (about 1/2 cup)
- 15 grams fresh lemon juice (about 1 tbsp)
- 4 grams ground cinnamon (1 tsp)
Crumb Topping
- 113 grams unsalted butter, softened (8 tbsp)
- 150 grams brown sugar (about 2/3 cup)
- 130 grams all-purpose flour (about 1 cup)
- 2 grams ground cinnamon (about 1/2 tsp)
- 4 grams salt (about 1/2 tsp)
Instructions
Sourdough Pie Crust
- Mix 75 g flour with sugar and salt. Cut cold butter into small pieces and work into the flour until moistened and paste-like.
- Add remaining 85 g flour and mix until crumbly. Stir in chilled sourdough discard and form a dough. Add ice water a tablespoon at a time if needed.
- Shape into a disc, wrap, and chill for at least 20 minutes or up to 3 days.
Sourdough Peach Crumb Pie
- Peel and chop peaches into 1-inch pieces. Toss with sugar, flour, salt, cinnamon, and lemon juice.
- Preheat oven to 425ºF and place a baking sheet on the middle rack.
- Roll chilled dough to a little over 10″ round, fit into a pie plate, trim and crimp the edges.
- Fill the crust with the peach mixture and top with the crumb topping made from butter, brown sugar, flour, cinnamon, and salt.
- Bake at 425ºF for 20 minutes. Reduce to 350ºF and bake 50–60 minutes more, until juices bubble. Cool completely before slicing.
Notes
Pie topping: Omit the crumb to use a top crust or lattice; brush with egg wash and sprinkle sugar if using a top crust.
Peach chunks: Chunks hold up better than slices and result in a more satisfying texture.
Nutrition
,
Carbohydrates: 56 g
,
Protein: 4 g
,
Fat: 16 g
Nutrition information is an approximation.
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