Hey there, fellow bakers and dessert lovers! Today, I’m thrilled to share with you my absolute favorite recipe for the best Peach Crumble Pie you’ll ever taste. Perfect for warm weather, family gatherings, or just because, this pie is a masterclass in textures and flavors. With a flaky, buttery crust, a tender and juicy peach filling, and a crunchy, sweet crumble topping, it’s sure to become a staple in your kitchen. Plus, it’s easier than you think to make! So, grab your apron, let’s get started, and don’t forget to check out my other delicious recipes like the Blue Razz Ice Juice for a refreshing drink to pair with your pie.
Why You’ll Love This Recipe
- A perfect balance of textures: flaky crust, juicy peaches, and a crunchy topping.
- Easy to make, even for beginners.
- Customizable – add a hint of cinnamon or nutmeg for extra flavor.
- Great for any time of the year, especially when fresh peaches are in season.
- Perfect for quick family dinners or as a show-stopping dessert for gatherings.
Ingredients
Here’s what you’ll need to make this delicious Peach Crumble Pie. Don’t worry, it’s easier than you think, and most of these ingredients are probably already in your pantry!
- 1 single pie crust (store-bought or homemade)
- 5 cups (1,020 g) peeled, diced peaches (about 8-10 peaches)
- 2 Tablespoons cornstarch
- ½ cup (100 g) granulated white sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 1 cup plus 2 tablespoons (135 g) all-purpose flour
- ½ cup (107 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ½ teaspoon ground cinnamon
- Pinch salt
- 6 tablespoons (3/4 stick, 85 g) unsalted butter (melted, cooled slightly)
- Egg wash: 1 large egg beaten with 1 tablespoon water
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 mouthwatering Peach Crumble Pie. Don’t worry, it’s easier than you think, and the result is absolutely worth it!
- Make the filling. In a mixing bowl, stir together the peaches, cornstarch, sugar, salt, cinnamon, nutmeg, and lemon juice. Set aside.
- Preheat oven. Preheat the oven to 425°F (220°C), and set a rack in the lower third of your oven.
- Roll out the pie crust. On a floured work surface, roll out the dough into a 12” circle. Transfer the dough to a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1-inch overhang. Fold the excess pie dough underneath, crimping the edges. Spoon the peach filling into the crust, leaving some of the liquid in the bowl. Refrigerate while you make the crumb topping.
- Make crumble topping. In a small bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until a crumbly mixture forms. Sprinkle the topping over the top of the peaches, spreading to the edges.
- Bake the pie. Brush the edges of the pie crust with the prepared egg wash. Place the pie onto a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for an additional 45-50 minutes, until the crust edges are golden brown and the filling is bubbling. Cover the edges of the pie with a pie shield or aluminum foil if they’re browning too quickly. Allow the pie to cool for at least 3 hours before serving.
Pro Tips for Making the Recipe
Here are some tips to ensure your Peach Crumble Pie turns out perfectly every time:
- Use fresh, ripe peaches for the best flavor. If peaches aren’t in season, you can use frozen or canned peaches, but fresh is always best.
- Don’t overmix the crumble topping – it should stay crumbly.
- Chill the pie crust before rolling it out to ensure it holds its shape and bakes up flaky.
- If you’re short on time, use a store-bought pie crust. It’s a great shortcut!
How to Serve
There are so many delicious ways to serve this Peach Crumble Pie. Here are a few of my favorites:
- Warm, topped with a scoop of vanilla ice cream.
- With a drizzle of caramel sauce for an extra indulgent treat.
- Chilled, perfect for a summer brunch or picnic.
Make Ahead and Storage
One of the best things about this pie is that it can be made ahead of time. Here’s how to store it:
- Allow the pie to cool completely before covering it with plastic wrap or aluminum foil.
- Store at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months. Thaw at room temperature or reheat in the oven.
And there you have it, folks! A delicious, easy-to-make Peach Crumble Pie that’s sure to become a family favorite. Don’t forget to check out my other recipes for more quick family dinners and easy pasta recipes. Happy baking!
Peach Crumble Pie
Ingredients
- 1 single pie crust store bought or homemade
- 5 cups peeled, diced peaches (about 8-10 peaches)
- 2 Tablespoons cornstarch
- ½ cup granulated white sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 1 cup all-purpose flour plus 2 tablespoons
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- Pinch salt
- 6 tablespoons unsalted butter melted, cooled slightly
- 1 large egg beaten with 1 tablespoon water
Instructions
- Make the filling: Stir together peaches, cornstarch, sugar, salt, cinnamon, nutmeg, and lemon juice. Set aside.
- Preheat oven to 425°F (220°C) with a rack in the lower third.
- Roll out pie crust into a 12" circle, transfer to a 9" pie dish, trim excess, and crimp edges. Spoon peach filling into crust, leaving some liquid behind. Refrigerate while making topping.
- Make crumble topping: Whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until crumbly. Sprinkle over peaches.
- Bake at 425°F for 15 minutes, then reduce to 350°F for 45-50 minutes. Cover edges if browning too quickly. Let cool 3 hours before serving.