Peach Crumble Pie
This peach crumble pie recipe uses fresh sliced peaches under a buttery brown sugar crumble instead of a second layer of pastry. The filling sets up thick enough to slice cleanly, and the topping stays crunchy even after the pie cools completely.
Equipment
- 9-inch pie dish - Glass or ceramic recommended
- Pastry blender - Or two forks
- Large mixing bowl - For filling
- Medium mixing bowl - For crumble topping
- Sharp paring knife - For peeling and slicing peaches
- Rimmed baking sheet - To catch drips
- Pie crust shield - Or foil strips
- Digital kitchen scale - (optional)
Ingredients
- 1 unbaked 9-inch pie crust - Store-bought or homemade, chilled
For the Peach Filling
- 6 cups fresh peaches - Sliced into ½-inch wedges, about 3 lbs or 1.4 kg, roughly 7 to 8 medium peaches
- ⅔ cup granulated sugar - 135g
- 3 tablespoons all-purpose flour - 24g
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- salt - A pinch
For the Crumble Topping
- ¾ cup all-purpose flour - 95g
- ⅔ cup light brown sugar - 135g, packed
- ½ cup old-fashioned rolled oats - 45g, optional, for extra texture
- ½ teaspoon ground cinnamon
- salt - A pinch
- ½ cup unsalted butter - 113g, cold, cubed
Instructions
- Preheat the oven to 400°F (200°C). Fit the unbaked pie crust into a 9-inch pie dish, trim the overhang to ½ inch, fold under, and crimp the edges. Place the crust in the refrigerator while you prepare the filling.
- In a large bowl, combine the sliced peaches, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss gently to coat without breaking the peach wedges. Let the mixture sit for 5 minutes to draw out juices.
- Pour the peach filling into the chilled pie shell, spreading it into an even layer. Leave behind any excess liquid pooled at the bottom of the bowl to ensure a non-runny filling.
- In a medium bowl, whisk together the flour, brown sugar, oats (if using), cinnamon, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture has pea-sized and slightly larger clumps.
- Sprinkle the crumble topping evenly over the peach filling, covering it completely. Gently press down on any large clumps so the topping sits close to the fruit. Place the filled pie on a rimmed baking sheet.
- Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35 more minutes, until the crumble is deep golden brown and the filling is bubbling at the edges. Cover the crust edges with a shield if browning too quickly.
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 3 hours before slicing to allow the filling to set properly.
Notes
- Choose the right peaches: Use slightly underripe peaches that give a little resistance for the best texture. Fully ripe peaches turn to mush during baking.
- Weigh your fruit: Peach sizes vary widely. Weighing 3 lbs (1.4 kg) of peaches is more accurate than using cup measurements for consistent results.
- Keep butter cold: Ensure the butter for the crumble is cold right up until mixing. This is crucial for a crispy, clumpy topping.
- Don't skip the resting time: Letting the pie cool for at least 3 hours is essential. The filling uses the cooling time to thicken and set properly.
- Blind-bake for extra juicy peaches: If using canned peaches or very juicy fruit, blind-bake the bottom crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Adjust sugar to taste: Taste a raw peach slice. Very sweet in-season peaches may need slightly less sugar than the recipe calls for.
- Make it ahead: You can freeze the pie baked or unbaked. If baking from frozen, add about 20 extra minutes to the total bake time.
- Try a twist: Add 1 cup of blueberries or raspberries to the filling, or stir 1 tablespoon of bourbon into the peach mixture for a boozy kick.
- For individual pies: Divide the crust, filling, and crumble among 6 mini pie dishes and reduce the bake time to about 30 minutes total.
Nutrition
Serving: 1sliceCalories: 335kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 140mgPotassium: 250mgFiber: 3gSugar: 28gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg
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