Peach Crumble Pie
This peach crumble pie swaps the usual lattice top for an easy streusel, so you get all the flavor of a classic peach pie with half the fuss. The brown sugar crumble adds crunch and balances the juicy peach filling, all nestled in a flaky pie crust.
Equipment
- 9-inch pie dish
- Large mixing bowl for the filling
- Medium mixing bowl for the crumble
- Rolling Pin if making crust from scratch
- Pastry cutter or a fork
- Measuring cups and spoons
- Rimmed baking sheet to catch drips
- Pie crust shield to prevent over browning (optional)
- Wire cooling rack
Ingredients
- 1 unbaked 9 inch pie crust homemade or store-bought
For the Peach Filling
- 6 cups fresh peaches peeled and sliced, about 6 to 7 medium peaches (approximately 1.5 kg)
- 2/3 cup granulated sugar about 135g
- 3 tablespoons all purpose flour about 24g
- 1 tablespoon fresh lemon juice about 15ml
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract about 5ml
For the Crumble Topping
- 3/4 cup all purpose flour about 95g
- 1/2 cup brown sugar packed, about 100g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 1 stick, cold and cubed, about 113g
Instructions
- Preheat oven to 400°F. Roll out pie dough on a floured surface to 12 inches wide and transfer to a 9 inch pie dish. Trim and crimp edges, then refrigerate while preparing filling.
- Peel and slice peaches into 1/2-inch wedges. In a large bowl, combine peaches with granulated sugar, flour, cinnamon, salt, lemon juice, and vanilla. Fold gently and let sit for 10 minutes to release juices.
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt for the topping. Cut in cold butter with a pastry cutter until mixture resembles coarse, pea-sized crumbs. Refrigerate until ready to use.
- Remove chilled crust from the refrigerator. Stir filling and pour into crust, leaving excess liquid behind. Spread peaches evenly and sprinkle chilled crumble topping over the entire surface.
- Place pie on a rimmed baking sheet and bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake for another 30-35 minutes. Cover edges with pie shield if browning too quickly. Pie is done when topping is golden and filling bubbles at edges.
- Transfer to a wire rack and cool for at least 2 hours before slicing to allow filling to set. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
- Use ripe but firm peaches for best results. Overripe peaches will release too much liquid and make the filling watery.
- Keep butter cold when making the crumble topping. Warm butter will melt into the flour instead of forming the desired crumbs.
- Do not skip the 2 hour resting time after baking. Slicing too early will cause the filling to run and become watery.
- Place the pie dish on a rimmed baking sheet to catch any bubbling juices and keep your oven clean.
- If your peaches are especially juicy, add an extra tablespoon of flour to the filling to help thicken it.
- This pie freezes beautifully. Wrap the cooled, baked pie tightly and freeze for up to 3 months.
- For variations, add 1/3 cup old-fashioned rolled oats to the crumble or mix in chopped pecans or walnuts for extra texture.
- You can substitute one cup of peaches with fresh blueberries or raspberries for a mixed fruit version.
- To reheat individual slices, warm in the oven at 300°F for about 10 minutes or until heated through.
- If using frozen peaches, thaw completely and pat dry before using to avoid excess liquid in the filling.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 28gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg
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