There’s something truly special about a warm slice of peach crumble pie, especially when it’s made with love and the freshest ingredients. Today, I’m thrilled to share with you my secrets for crafting the best peach crumble pie you’ve ever tasted. Perfect for family gatherings, potlucks, or even a cozy night in, this recipe is sure to become a favorite. Plus, it’s easier than you think!
Why You’ll Love This Recipe
- A deliciously flaky crust paired with a sweet and tangy peach filling
- A crumbly, buttery topping that adds the perfect texture
- Easy to make and perfect for beginners
- Customizable with your favorite spices or additions
- Great for using up fresh peaches or even frozen ones
Ingredients
Here’s what you’ll need to make this mouthwatering peach crumble pie:
- 1 pie crust
- 4 cups sliced peaches
- ½ cup sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons tapioca
- ½ cup brown sugar
- ¾ cup flour
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, cold
- ⅛ teaspoon salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this scrumptious pie. Don’t worry, it’s easier than you think!
- Preheat your oven: Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your pie.
- Prepare the filling: In a large bowl, mix together the sliced peaches, sugar, lemon juice, tapioca, nutmeg, vanilla extract, and salt. Let this sit for about 15 minutes to allow the peaches to release their juices and the tapioca to absorb some of the liquid.
- Roll out the crust: Place your pie crust in a 9-inch pie dish and trim the edges to fit. Crimp the edges to form a decorative border.
- Fill the crust: Pour the peach mixture into the pie crust and spread it out evenly.
- Make the crumble topping: In a separate bowl, combine the brown sugar, flour, and cold butter. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Top the pie: Spread the crumble topping evenly over the peach filling, making sure to cover the entire surface.
- Bake: Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the topping starts to brown too quickly, you can cover the edges with foil.
- Let it cool: Allow the pie to cool for at least 30 minutes before serving. This lets the filling set and makes it easier to slice.
Pro Tips for Making the Recipe
Here are a few tips to ensure your peach crumble pie turns out perfectly every time:
- Use fresh peaches: Fresh, ripe peaches will give your pie the best flavor. If fresh peaches aren’t available, you can use frozen peaches, but make sure to thaw and pat them dry first.
- Don’t overmix: When making the crumble topping, be careful not to overmix. This will help the topping stay light and crumbly.
- Chill the crust: If you’re using a homemade pie crust, make sure to chill it in the fridge for at least 30 minutes before rolling it out. This will help the crust hold its shape and bake up flaky.
- Add a little spice: Feel free to add a pinch of cinnamon or a dash of nutmeg to the crumble topping for extra flavor.
How to Serve
Now comes the best part—serving your delicious peach crumble pie! Here are a few ideas for how to enjoy it:
- Vanilla ice cream: A scoop of creamy vanilla ice cream is the classic way to enjoy peach pie. The cold, smooth texture pairs perfectly with the warm, spiced peaches.
- Whipped cream: If you prefer something lighter, a dollop of whipped cream is a great alternative.
- Caramel sauce: Drizzle a little caramel sauce over the top for an extra touch of sweetness.
- Breakfast: Why not? Slice up a piece and enjoy it with a cup of coffee in the morning. It’s a delicious way to start the day!
Make Ahead and Storage
If you want to make this pie ahead of time or need to store leftovers, here’s how to do it:
- Make ahead: You can prepare the peach filling and crumble topping up to a day in advance. Store them separately in the fridge until you’re ready to assemble and bake the pie.
- Room temperature: The pie can be stored at room temperature for up to 2 days. Keep it covered with plastic wrap or aluminum foil.
- Refrigerate: For longer storage, refrigerate the pie for up to 5 days. Let it come to room temperature before serving.
- Freeze: If you want to freeze the pie, it’s best to freeze it unbaked. Assemble the pie, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge and bake as instructed.
And there you have it—everything you need to make the best peach crumble pie you’ve ever tasted! Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. So go ahead, grab a slice, and enjoy the fruits of your labor. Happy baking!
Peach Crumble Pie
Ingredients
Pie Crust
- 1 pie crust
Filling
- 4 cups sliced peaches
- ½ cup sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons tapioca
Topping
- ½ cup brown sugar
- ¾ cup flour
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- ½ cup Unsalted butter, cold
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Roll out pie crust and place in a 9-inch pie dish.
- In a large bowl, mix peaches, sugar, lemon juice, and tapioca. Let sit for 15 minutes.
- Pour peach mixture into pie crust. Spread evenly.
- In another bowl, combine flour, brown sugar, nutmeg, and salt. Cut in butter until crumbly.
- Spread crumble topping over peaches. Bake for 45 minutes, or until golden and bubbly.