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Classic Peach Crumble Pie

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Peach crumble pie has a flaky crust filled with juicy, sweet peaches topped with a crunchy brown sugar crumble, which is the ultimate summer treat.

You might also enjoy peach cobbler, peach galette, and peach crisp.

Peach Crumble pie with vanilla ice cream in a glass pie plate

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Peach Crumble Pie Ingredients

Peach crumble pie ingredients on a counter
Ingredients

Pie Crust – This pie recipe uses a 12-inch pie crust. You can use a homemade crust or a premade crust. If you are using a premade crust, follow the directions on the package.

Lemon Juice – Fresh squeezed lemon juice adds brightness to the peach filling.

Tapioca – Tapioca or arrowroot combined with lemon juice binds and thickens the peach filling.

Sugar – Adding sugar to the filling for extra sweetness.

Brown sugar – Brown sugar is the best ingredient for forming a crumble topping. It combines with the other ingredients, and the molasses in the brown sugar adds depth to the flavor.

Flour – Use flour as the base for the crumble topping to hold the wet and dry ingredients together.

Nutmeg – Nutmeg adds a warm, sweet, bitter, and spicy note to the crumble topping.

Vanilla – It is used as a flavor enhancer, adding notes of butter.

Unsalted butter – Adds a sweet cream flavor to the crumble topping.

Salt -Salt is a flavor enhancer that balances sweetness in the crumble topping.

Peaches – Select slightly firm, fresh peaches. These are best for pie making. You can also use frozen peaches for this recipe. Thaw frozen peaches, then pat them dry.

Pie Baking Supplies

How to Make Peach Crumble Pie

Pie Crust

For this recipe, you will need to blind-bake your pie crust.

Preheat oven to 375 degrees F.

Roll the pie dough into a 12-inch-diameter circle. Place the dough circle in the pie pan, press it with your fingers to form to the pan.

Next, cover the dough with parchment paper, add pie weights, and bake for 15 minutes.

Pie crust blind bake
blind bake

Peach Pie Filling

Squeeze lemon juice in a medium bowl. Add tapioca and mix until smooth.

Next, add sliced peaches and sugar and stir.

Preparing peach pie filling in a medium bowl
Filling the baked pie shell with peach filling
Fill pie shell

Fill the pie shell with the peach pie mixture.

Crumble topping

Cube cold butter and place it in a medium bowl. Add brown sugar and combine using a pastry blender.

Next, add a pinch of salt, flour, nutmeg, and vanilla extract. Combine using your hands.

steps for making crumble pie topping
pie crumble

Use your hands to distribute the crumble evenly over the peach mixture.

Place the pie plate on a cookie sheet and transfer it to a preheated 400-degree F oven. Bake for 20 minutes, then turn the oven temperature down to 375 degrees and bake for 25-30 additional baking times. The pie crust and crumble should be golden brown.

Allow the pie to cool completely on a wire rack for 3 to 4 hours before serving. When the pie cools, it will be easier to slice and serve. Serve plain or with a scoop of vanilla ice cream or whipped cream.

Peach crumble pie cooling on a counter
peach crumble pie
a slice of Peach crumble pie topped with a scoop of vanilla ice cream

Peach Crumble Pe

Peach crumble pie has a flaky crust filled with juicy, sweet peaches topped with a crunchy brown sugar crumble. It is the ultimate summer treat.
5 from 2 votes
Print Recipe Rate
Course: Dessert
Cuisine: American
Keyword: peach crumble pie, peach pie
Prep Time: 25 minutes
Cook Time: 55 minutes
Servings: 10

Ingredients

  • 1 pie crust

Pie Filling

  • 4 cups sliced peaches
  • ½ cup sugar
  • 2 Tablespoons lemon juice
  • 3 Tablespoons tapicoa

Crumble Topping

  • ½ cup brown sugar
  • ¾ cup flour
  • ½ teaspoon nutmeg
  • ½ teaspoon vanilla extract
  • ½ cup Unsalted butter cold
  • teaspoon salt

Instructions

Pie Crust

  • Preheat oven to 375 degrees F.
    Roll the pie dough into a 12-inch-diameter circle. Place the circle on a pie plate, cover with parchment paper, add pie weights, and bake for 15 minutes.

Pie Filling

  • Squeeze lemon juice in a medium bowl. Add tapioca and mix until smooth.
    Next, add sliced peaches and sugar and stir.
  • Fill the pie shell with the peach pie mixture.

Crumble Topping

  • Cube cold butter and place it in a medium bowl. Add brown sugar and combine using a pastry blender.
    Next, add a pinch of salt, flour, nutmeg, and vanilla extract. Combine using your hands.
  • Use your hands to distribute the crumble evenly over the peach mixture.
    Place the pie plate on a cookie sheet and transfer it to a preheated 400-degree F oven; bake for 20 minutes, then turn the oven temperature down to 375 degrees and bake for 25 -30 additional minutes.

Notes

Serving Suggestions

Allow the pie to cool completely on a wire rack for 3 to 4 hours before serving. When the pie cools, it will be easier to slice and serve. Serve plain or with a scoop of vanilla ice cream or whipped cream.

Storage

Leftover pie can be stored in the refrigerator for up to 5 days or frozen for up to three months, covered tightly.
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Storage

Leftover pie can be stored in the refrigerator for up to 5 days or frozen for up to three months, covered tightly.

Ps. This post was shared on Between Naps on The Porch.

Recipe Rating




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novas44

Tuesday 11th of June 2024

This is my favourite pie. It's so soft and sweet duck life. I wanna make one for my grandmom.

Marry

Tuesday 11th of June 2024

Thank you for your wonderful recipe heardle. I finally succeeded in making this cake. My children love it

Us Online pharma

Sunday 9th of June 2024

Your writing is a true testament to your expertise and dedication to your craft. I'm continually impressed by the depth of your knowledge and the clarity of your explanations. Keep up the phenomenal work!

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