Fresh Peach Pie with a Brown Sugar and Walnut Crumble

I don’t think I love something much more than Colorado peaches…except maybe this Fresh Peach Pie with a Brown Sugar and Walnut Crumble. It’s simply the best!

Fresh Peach Pie with a Brown Sugar and Walnut Crumble

When I shared a Bing Cherry pie I made for a gathering of neighbors at a pie party last week I have to admit I saved the best for last. While that cherry pie was really good, for me it was this fresh peach pie that was the star. This is an All Colorado pie; made with fresh peaches from the Western Slope (the west side of the Rocky Mountains) and a crust with leaf lard from pigs born and raised in Colorado.

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This pie should be entered in a Colorado pie contest. I know it’s a winner but then everyone would know. Flaky tender crust that I’ve already waxed poetic over combined with the sweetest, BEST peaches ever and then topped with a walnut and brown sugar crumble? Oh my. Oh shoot…I did include Hudson Baby Bourbon from New York but hey…I can buy it in Colorado; that counts right? 🙂


As much as I love to make cocktails I think I use more bourbon for cooking than cocktail making. Bourbon has an inherent sweetness to it and this one, made with 100% corn is especially so. With notes of vanilla and caramel it seemed the perfect addition to a peach pie. The Hudson Baby Bourbon is only aged for 3 years compared to older bourbons that might be kept in barrels three times longer (hence the ‘baby’ reference).

For this pie, I used the same crust on the bottom that I used for the cherry pie but for the topping I combined toasted walnuts and brown sugar with butter and flour for a crispy crumbled topping. Fabulous crust. Totally delicious filling. Topping you could eat with a spoon. Altogether? Pie Nirvana.


Now about those peaches. I doubt that Colorado is known for it’s peaches in the same vein that Georgia is but maybe that’s because we don’t share them well? They are the largest fruit crop grown in Colorado and every summer residents start to anticipate when they will start coming to market.

They show up at farmers markets, roadside stands and in our large grocery chains. Friends I know who have moved out of state have made them the stuff of legend; I finally found a producer for one friend who ships orders out of state. They may be pricey that way but once you’ve had one you would understand.

Fresh Peach Pie with a Brown Sugar and Walnut Crumble

Peaches from Palisade, Colorado are simply the best; they’re ripe, sweet and loaded with chin-dripping juice. The Grand Valley’s hot days and cool nights are perfect for bringing out the natural sugars in the peaches and growing big fruit. In comparison, peaches coming in from other areas, such as California, seem invariably dry, mealy and tart because they must be picked green to survive traveling and won’t develop any more sugar once they are picked.

It’s no wonder that the larger chains started carrying them in stores; at this time of year I don’t know of anyone who would bother with anything but our own amazing peaches. I know you might not have Palisade peaches in your neck of the woods so just try to find local summer fruit and you’ll have a terrific pie!

Pie Cookies

Know what else I love? Pie cookies. I mash together the scraps of dough, roll it out and cut some cookie shapes from it. This time I topped them with some leftover brown sugar and walnut crumble but usually I just sprinkle some cinnamon and sugar on top of them and bake for about 12-15 minutes. They disappeared as fast as the pies!

PIN ‘Fresh Peach Pie with a Brown Sugar and Walnut Crumble’

Fresh Peach Pie featuring Palisades Peaches

Creative Culinary
No ratings yet
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings


For the Pie Crust:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 8 Tbsp cold butter 1/2 cup, cut into 1/2-inch cubes
  • 8 Tbsp cold lard (1/2 cup) separated into several chunks
  • 6-8 Tbsp ice water

For the Crumble Topping:

  • ¾ C granulated sugar
  • ¼ C light brown sugar
  • ¾ C sifted flour
  • ¼ tsp. salt
  • ½ C butter
  • ¾ cup toasted chopped walnuts

For the Pie Filling:

  • 6 cups peaches adjust for size of pan
  • 1/4-1/2 cups sugar depending on sweetness of fruit
  • small pinch of ground nutmeg
  • tsp salt
  • ½ cup flour
  • 1 Tbsp cornstarch
  • 2 Tbsp bourbon


To Make the Pie Crust (Makes two; refrigerate or freeze the 2nd one for another use):

  • Mix flour and salt in food processor fitted with metal blade.
  • Cut in butter cubes with five 1-second pulses. Add cold lard and continue cutting in until flour resembles coarse cornmeal with butter bits no bigger than small peas, about 4 additional 1-second pulses. Turn mixture out into a medium-sized bowl.
  • Use your fingers to quickly sift through the mixture and if you find any really large chunks, just massage with some flour with your fingers to break it up.
  • Sprinkle 3 Tbsp of ice water over mixture. With a fork, fluff to mix thoroughly. Squeeze a handful of dough — if it doesn’t stick together, add two more tablespoons of water and repeat. Continue adding 1 tablespoon at a time until a quick squeeze of the dough shows it is sticking together.
  • Divide dough into two and then flatten into 6-inch discs. Refrigerate for 30 minutes before rolling. I had better success using a pastry cloth than trying to roll it on my granite top but in either case, make sure you sprinkle counter/cloth with flour and flour your rolling pin.

To Make the Crumble Topping:

  • Put everything into a bowl and mix with a pastry blender or use a food processor. Do not over-process; it should have some pea sized pieces.

To Make the Filling:

  • Preheat oven to 425F
  • Put first seven ingredients in a big bowl and mix until the fruit looks like it is coated with coarse wet sand.
  • Place pastry in pie plate.
  • Sprinkle crumble topping over pie filling; you will have some extra. Use it to sprinkle over piecrust scraps and bake for 12 minutes.
  • Put pie in oven on a cookie sheet.
  • Bake for 15 minutes at 425F.
  • Reduce heat to 350F and bake for 35 minutes more.


Recipe adapted from Kate McDermott's 'Frog Hollow Peach Pie'


Nutrition Facts
Fresh Peach Pie featuring Palisades Peaches
Serving Size
1 grams
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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  1. I’ll take a slice, please! Can’t wait for the Palisade peaches! I’m having fun catching up on your posts!

    1. I noticed the other day Claire that King Soopers was carrying Palisades peaches…although I have gotten mine from a farmers market. I’ll save a slice for you…hurry!!

  2. Wow Barb, I think it would be worth flying the +1,500 miles just for a slice of this! My grandmother made an incredible peach pie – all butter crust (pastry so thin on the bottom you could see through it) fresh, juicy peaches with a little sugar, and then a sprinkling of sugar on top – literally tasted like fresh peaches with pastry! Not fancy, but ohhh.. so good – esp. with a little vanilla ice cream!!! it’s been well over 30 years since I’ve had that pie and I can still taste it to this day. I am so glad that you posted this – I haven’t thought about that pie in a long time and it brought back a lot of very happy memories!!!!!

  3. I think i best head to the Farmers market this weekend. i need cukes and peaches. However i am happy to report that after walking Freddie tonight i arrived home with a bag of plums. Yep. Foraged from the Highline Canal. Saw a boy with a big bucket going at it. We helped each other out. Was lucky I had an extra “poop” bag! Beautiful pie, Barb!

  4. When we first moved here we were confused why everyone was making a big deal about getting peaches from the other side of the state. We get it now.

  5. My grandmother always put butter and cinnamon on the leftover dough so we wouldn’t ask for pie before dinner. 🙂

    I love your fresh peach pie. Why can’t peaches be in season here right this minute??

    1. That’s what got me started; my Grandma did the same thing and that’s what I typically do but I had that topping and well, it sure was good.

  6. Fabulous use of the leftover pie dough. I can see why the cookies disappeared quickly. I don’t think I’ve ever seen a peach pie with a walnut crumble topping. It’s a great idea and I can imagine how fabulous it must have tasted.

    1. I have to admit I have pulled a round of dough out of the fridge just to make cookies. I love them that much!

  7. It’s the height of peach season here and I have had some delicious one this year! I must admit, though, I’m quite sure I’ve never had a Colorado peach. Now you have me curious and I want to do a taste-off 🙂

    1. Wouldn’t that be fun but of course it would mean you would have to come here. Meeting in the middle…where would that be? Texas? TOO HOT!! 🙂

  8. Fresh local peaches are starting to arrive here. So we’re starting to think about baking with them. Haven’t made any sort of fruit pie at all this year — so our first should be peach! With bourbon. 😉 We probably use bourbon more for baking than drinking, too (although we like rye a lot for cocktails). Anyway, thanks for this.

    1. Me too the baking thing…though I LOVE the scent of bourbon I can only drink it in modest amount; so off now to make a Southern bourbon punch!

  9. First of all, I adore the “purse size” bourbon! And isn’t Peach Pie just one of the glories of summer? This one looks wonderful. I always enjoy crumble toppings. Brava!

    1. I love it too… and I love the ‘Baby’ name. I love peaches; probably my favorite fruit; there will be more pies.

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