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.

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Peach Crumble Pie 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

• Pie plate (pie pan)
• Mixing bowls
• Spatula
• Pie weights
• Parchment
• Pastry blender
• Measuring cups and spoons
• Rolling pin

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.

Peach 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 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.

Storage

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

Kippi

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