Peach Crumble Pie

Adeline

By Adeline

Published on

Peach Crumble Pie

There’s something truly magical about a homemade pie, especially this Peach Crumble Pie. It comes with a flaky crust, perfect for holding that sweet, tangy peach filling. Then, a buttery, spiced crumble topping adds pure joy with every bite.

I find it’s best enjoyed warm, maybe with a scoop of vanilla ice cream. Plus, a slice keeps beautifully for a few days. My family just adores it, always asking for seconds!

Why I Love This Recipe

This Peach Crumble Pie recipe is a true favorite in my kitchen. It’s so much easier than you’d think, making it perfect for busy weeknights. The delightful combination of juicy peaches and that buttery crumble topping just sings of comfort. Friends always rave about it, asking for the recipe! It truly feels like a warm hug on a plate.

Peach Crumble Pie Ingredients

Creating this delicious Peach Crumble Pie starts with gathering the right ingredients. Each plays a special part in building those incredible layers of flavor and texture. It really is a symphony of simple, fresh goodness!

  • Homemade Flaky Pie Crust: This is our base for everything. It provides that essential crisp and tender foundation.
  • Granulated Sugar: Sweetness balance. It really enhances the natural peach flavor.
  • Water: It helps create the perfect syrupy consistency for our filling.
  • Lemon Juice: A little tang! It brightens the peaches and cuts through the sweetness nicely.
  • Cornstarch: Our thickener. It helps the filling set up beautifully so it’s not runny.
  • Pure Vanilla Extract: Adds a warm hint of classic sweetness. It’s a flavor booster!
  • Cinnamon and Nutmeg: These spices give our filling that cozy, autumnal warmth. They’re just perfect with peaches.
  • Fresh Peaches: The star of the show! Juicy, ripe peaches are key for the best flavor.
  • All-Purpose Flour: Forms the structure of our delightful crumb topping.
  • Brown Sugar: Adds moisture and a deeper, caramel-like sweetness to the crumble.
  • Unsalted Butter (melted): Binds the crumb topping ingredients together. It makes it rich and golden.
  • Egg Wash (egg + water): Brushing this on the crust gives it that beautiful golden sheen.

Substitutions and Tips

Don’t fret if you’re missing something! You can absolutely use frozen peaches if fresh aren’t available. Just thaw them first and drain any excess liquid. For the pie crust, a good quality store-bought crust also works in a pinch. Feel free to adjust the spices to your liking; a tiny pinch of ginger can be lovely too. Remember, exact measurements are in the recipe card below!

How to Make Peach Crumble Pie

Peach Crumble Pie

Making a Peach Crumble Pie might seem like a grand undertaking. But I promise you, it’s quite simple! Just follow these easy steps. Soon your kitchen will smell heavenly. You’ll have a delicious, warm dessert ready for your family.

Preparing Your Pie Crust

First, get your pie crust ready. Plan this at least two hours ahead. It needs time to chill. A properly chilled crust will bake beautifully. I always make my flaky pie crust recipe. It works wonders. You want a 9-inch crust for this pie. Place it gently into your pie tin. Flute the edges if you like. I love a pretty edge! Then, pop it back into the fridge. Keep it cold until you are ready. This helps prevent a soggy bottom. It also keeps the crust shape. That’s a little secret for great pie!

Crafting the Perfect Peach Filling

Now, let’s make that scrumptious peach filling. Grab a medium saucepan. Combine the sugar and water there. Add the lemon juice and cornstarch. Whisk these ingredients constantly. Soon it will start to thicken. This usually takes about 3 to 5 minutes. The mixture should be bubbly. Take it off the heat then. Stir in the vanilla extract. Add the cinnamon and nutmeg next. Finally, fold in those fresh peaches. Mix everything gently. Let this filling cool down. It should be at room temperature before using. This helps everything set up well.

Assembling Your Peach Crumble Pie

Layering this Peach Crumble Pie is so satisfying. Start by making your crumb topping. Just mix all those ingredients together. Set it aside for a moment. Now, grab that chilled pie crust. Pour the delicious peach filling inside. Spread it evenly. Next, sprinkle the crumble topping over the peaches. You might not use it all. That’s totally fine! Keep some for another treat. Keep your pie in the refrigerator. Do this while your oven heats up. A cold pie goes into a hot oven. This creates the flakiest crust. It’s a trick I learned years ago!

Baking to Golden Perfection

Get ready to bake your amazing Peach Crumble Pie! Preheat your oven to 375°F. Remember that egg wash? Whisk an egg with a tablespoon of water. Brush this mixture on the pie crust edges. This makes them perfectly golden. Always put your pie on a baking sheet. This catches any drips. Pop it on the lower third oven rack. Bake for 40 to 50 minutes. Check it halfway through. If the edges brown too fast, cover them. Use a pie shield or foil. Bake until the top looks golden. The filling should be bubbly and set.

The Crucial Cooling Process

This part is tough! Let your Peach Crumble Pie cool completely. This means about four hours. I know, it’s hard to wait! But this step is super important. It lets the filling set up properly. If you cut it too soon, it might be runny. You can chill it in the refrigerator. This speeds up the process a little. Serve it lovely and cool. A scoop of vanilla ice cream is a must! It’s just the best way to enjoy this peach crumble pie.

How to Store Peach Crumble Pie

Storing your leftover Peach Crumble Pie is super simple. If you have any pie left, just cover it well with plastic wrap. You can also use aluminum foil. Make sure it’s wrapped tightly. Then, pop it into the refrigerator. It will stay fresh for up to five days. This is great for an easy dessert later. I often make a pie just for leftovers! It tastes even better the next day sometimes. Enjoy digging into this delicious Peach Crumble Pie!

Tips for Success

  • Always use ripe, fresh peaches for the best flavor.
  • Don’t skip chilling the pie crust; it prevents a soggy bottom.
  • Let the peach filling cool completely before assembling for better texture.
  • Use a baking sheet under the pie to catch any drips in the oven.
  • Cool the pie fully before slicing; this lets the filling set.
  • Adjust spices to your liking in the filling and crumble.
  • A little lemon juice brightens the peach flavor.

Kitchen Tools You’ll Need

  • 9-inch Pie Plate: Essential for a classic presentation.
  • Medium Saucepan: Perfect for simmering your peach filling.
  • Whisk or Spoon: You’ll need these for mixing ingredients.
  • Measuring Cups and Spoons: For accurate ingredient amounts.
  • Large Bowl: Great for combining the crumb topping ingredients.
  • Rolling Pin: To roll out that beautiful pie crust. (A wine bottle works in a pinch!)
  • Baking Sheet: Catch any delicious drips during baking.

Serving Suggestions

  • Serve your Peach Crumble Pie warm.
  • A scoop of vanilla bean ice cream is a must!
  • Try it with a dollop of fresh whipped cream.
  • A sprinkle of cinnamon on top adds charm.
  • Serve with a hot cup of coffee or tea.
  • It’s lovely after a hearty family dinner.
  • Perfect for any potluck or special occasion.
Peach Crumble Pie

Frequently Asked Questions

Can I use frozen peaches for this Peach Crumble Pie?

Absolutely, you can use frozen peaches. Just be sure to thaw them completely first. Drain any extra liquid to avoid a watery filling, which could make your Peach Crumble Pie too wet.

How do I prevent a soggy bottom crust for my Peach Crumble Pie?

To prevent a soggy crust, always chill your pie crust well before baking. Also, pre-baking or blind-baking the crust slightly can help. Make sure your filling isn’t too liquidy, and let the Peach Crumble Pie cool completely before slicing.

Can I make Peach Crumble Pie ahead of time?

Yes, you can certainly prepare this Peach Crumble Pie in advance. You can assemble the pie a day before baking. Store it covered in the refrigerator. Just add about 10-15 minutes to the baking time.

What’s the best way to reheat Peach Crumble Pie?

To reheat your Peach Crumble Pie, place individual slices in the microwave for 30-60 seconds. For the whole pie, warm it in an oven at 300°F for about 15-20 minutes. This will crisp up the crumble topping beautifully.

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Peach Crumble Pie

Peach Crumble Pie


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  • Author: Adeline
  • Total Time: Approximately 6-7 hours (including chilling and cooling time)
  • Yield: 1 (9-inch) pie
  • Diet: Vegetarian

Description

A delightful Peach Crumble Pie featuring a homemade flaky pie crust, a sweet and tangy peach filling, and a buttery crumb topping. Perfect with a scoop of vanilla ice cream.


Ingredients

  • My Homemade Flaky Pie Crust (prepared through Step 7)

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the crumble topping by combining all of the ingredients and set it aside.
  5. 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!).
  6. 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.
  7. Bake until golden brown and filling is bubbling and looks set.
  8. 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.
  9. 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.
  • Prep Time: 2 hours (for crust chilling) + prep time for assembly
  • Cook Time: 40-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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