Peach Crumble Pie
Flaky crust, a firm, yet juicy peach pie filling and a rich brown sugar crumb topping, you will love every element of this Peach Crumble Pie! This might be your new favorite way to enjoy fresh peaches!
If peach season is the pinnacle of your summer baking projects, you’re probably looking for as many peach recipes as you can find. You’re going to love this simple and easy pie recipe! It’s one the most flavorful ways to enjoy those delicious juicy peaches! I love it almost as much as I love my Peach Cobbler Quick Bread and Peach Crisp.
What you’ll love about Peach Crumble Pie
- It’s a great way to use up ripe peaches.
- The crumble topping not only tastes amazing, but looks so delicious. If you struggle with making your pies “pretty”, the crumble topping is a great way to cover up those crust imperfections.
- Follow the instructions to make my Freezer Peach Pie Filling and you can enjoy Peach Crumble Pie any time of year!
I love to use fresh fruit when they are in season. We all have good intentions, and even I am guilty of just not finding the time to use my fresh fruit before it goes bad…Which is why I love to make this peach pie filling ahead of time and freeze it. Go HERE for my short instructions on how you can easily prepare your peach pie filling ahead of time, freeze it and store it for months, and have it ready-to-bake out of the freezer!
- No need to thaw the peaches first!
- Decrease oven temperature by 25°F and increase the bake time about 10-15 minutes. By doing this, you’ll avoid overcooking the crumb topping while allowing the filling to completely bake and warm.
- Freezing it in the pie pan gives you the perfect molded pie filling that will later fit exactly into your prepared pie crust!
The best peaches to use for peach crumble pie
I am a big fan of using fruits for baking when they are in season! Canned peaches do not work for this recipe as they are already too soft.
Use fresh ripe peaches that are slightly soft when you gently squeeze them. Peaches that are not ripe enough will lack the sweetness and juiciness you want for this pie filling. If you have peaches that are very firm, place them in a paper bag for 1-2 days and that will speed up the ripening process.
Video
The steps for making peach crumble pie
- Prepare the pie crust at least 2 hours before assembling the pie. My Homemade Flaky Pie Crust recipe makes enough for two, 9-inch pies (you can freeze the other pie crust if needed, but I’d highly suggest making two pies since the first one will be gone before you know it!). It needs at least two hours to chill before rolling out.
- Prepare the peach pie filling on the stovetop and set it aside so that it has time to cool completely before filling your pie.
- Roll out the pie crust and place in your pie tin. Finish the edges as you would like. I love to create a fluted pie edge (like I show in my Pie Making 101 Class video). Place the pie crust back into the refrigerator to chill until you are ready to assemble and bake your pie.
- Prepare the crumble topping and set it aside.
- Fill the pie with the peach filling and generously top it with the delicious crumble topping. Keep the assembled pie in the refrigerator while you preheat your oven (keeping it chilled will yield a flaky, beautiful crust that will hold its shape when baked!).
- Brush the edges with egg wash and bake on the lower third rack of your oven. Be sure to place the pie on a baking sheet to catch any juices dripping in the oven as it bakes. Check your pie half way through and check to see if the edges or crumb top are getting too brown – if so, lightly cover with a pie shield or piece of loose aluminum foil.
- Bake until golden brown and filling is bubbling.
- Allow it to cool completely before slicing, about four hours. This time is crucial to allow the filling to set. You can keep it in the refrigerator to speed up this process.
- Be sure to serve it with whipped cream or a scoop of vanilla ice cream for peaches and cream yumminess!
More help for pie making
If pie making from scratch has always been a struggle for you, you might like to check out my Pie Making 101 Class. It’s a pre-recorded class, where I teach you the very basics of pie making, helping you to successfully create beautiful and delicious pies from scratch! You can find my Pie Making 101 Class HERE.
An easier way to make pies
My favorite way to make just about any kind of fruit pie is to add a crumb topping on top of the pie. It can be a much easier option than a double crust, and it tastes amazing! The crumb topping has the perfect amount of crunchy texture while still being rich, sweet and so delicious!
The added element of a brown sugar crumb topping can add a lot of rich flavor and a delicious texture. I also use this crumb topping on my Apple Crumble Pie and Apple Streusel Muffins – so good!! There’s always the option of adding a double crust to this pie. However, crumb toppings are a lot easier to make.
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Other posts that will help you make this Peach Pie
Peach Crumble Pie
Ingredients
- My Homemade Flaky Pie Crust prepared through Step 7 makes two, 9-inch crusts
For the Filling:
- 1 cup granulated sugar
- 1 cup water
- 1 Tablespoon lemon juice
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 4 ½ cups fresh peaches 788g, peeled and sliced
For the Crumb Topping:
- ½ cup all-purpose flour
- 2 Tablespoons plus 1 teaspoon brown sugar packed
- 4 teaspoons granulated sugar
- ½ teaspoon ground cinnamon
- 3 Tablespoons unsalted butter melted
Egg Wash
- 1 egg
- 1 Tablespoon water
Instructions
- Prepare the pie crust at least 2 hours before assembling the pie. My Homemade Flaky Pie Crust recipe makes enough for two, 9-inch pies (you can freeze the other pie crust if needed, but I’d highly suggest making two pies since the first one will be gone before you know it!). It needs at least two hours to chill before rolling out.
- In a medium saucepan, combine ingredients for the filling: 1 cup sugar, 1 cup water, 1 Tablespoon lemon juice, 1/4 cup cornstarch. Whisk constantly until mixture thickens, about 3-5 minutes. Remove from heat and add the vanilla, cinnamon, nutmeg and peaches. Stir to combine. Set aside and let cool to room temperature.
- Roll out the pie crust and place in your pie tin. Finish the edges as you would like. I love to create a fluted pie edge (like I show in my Pie Making 101 Class video). Place the pie crust back into the refrigerator to chill until you are ready to assemble and bake your pie.
- Prepare the crumble topping by combining all of the ingredients and set it aside.
- Pour the peach pie filling into the prepared pie crust. Once filled, top with the crumble topping (you may not use all of it – it just depends on how much you like). Keep the assembled pie in the refrigerator while you preheat your oven to 375°F. (keeping the pie chilled will yield a flaky, beautiful crust that will hold its shape when baked!).
- In a small bowl whisk together the egg and water to create an egg wash. Brush the edges of the pie crust with egg wash and bake the pie on the lower third rack of your oven. Be sure to place the pie on a baking sheet to catch any juices dripping in the oven as it bakes. Bake for 40-50 minutes. Check half way through and check to see if the edges or crumb top are getting too brown – if so, lightly cover with a pie shield or piece of loose aluminum foil.
- Bake until golden brown and filling is bubbling and looks set.
- Allow it to cool completely before slicing, about four hours. This time is crucial to allow the filling to set. You can keep it in the refrigerator to speed up this process.
- Be sure to serve it with a scoop of vanilla ice cream for peaches and cream yumminess!
Notes
- Store any leftover pie, covered with plastic wrap, in the refrigerator for up to 5 days.
Nutrition
Can you use frozen peaches?
Yes, you can. I would let them thaw first and drain before you make your filling.
Love this recipe! I’ve got so many peaches and will be making a few of these and freezing them for later. Thank you for the yummy recipe!
So glad you liked it! I love making lots of these pies with all of my summer peaches too!
Hello! I will be ready to give this a FIVE hoping I can ask a question… the pie is DELICIOUS! Crust is wonderful, flavor is fabulous! My two testers just gobbled up their pieces with vanilla ice cream. Please help… how think should that mixture you cook on the store be before you add the peaches? I thought it was thick enough but maybe not because once the pie was cooled (more than four hours) and I cut into it, it didn’t hold it’s pie shape. The filling spilled out. I baked it for 50 minutes. Thanks for your help. Looking forward to making this again!
So glad you enjoyed it Shannon. Some tips to keep the filling firm…You know you’ve baked it long enough when the filling is bubbling (if the crust is getting too brown too soon, you can lightly cover it with aluminum foil. Also, the cornstarch mixture should be pretty thick before adding the fresh peaches. And you can also cool the pie in the refrigerator to help it set up better. Hope this helps for next time. Thank you for trying it out!