Peach Crumble Pie
A delicious and classic dessert featuring tender peaches topped with a crunchy crumble, perfect for summer gatherings.
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.
Notes
For the best flavor, use fresh, ripe peaches. Store leftovers in the refrigerator for up to 3 days.