Peach Crumble Pie

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Peach crumble pie features a flaky pie crust, delicious peach filling and brown sugar oat crumble topping. Top with a scoop of ice cream for the perfect summer dessert!

Prep Time1

Cook Time40

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 378kcal

Author: Natalie

Equipment

Ingredients

Pie Crust

1 single pie crust homemade or store-bought

Peach Filling

7 peaches about 7 cups of chopped fresh peaches cut into 1-2 inch chunks, about 7-8 peaches slightly firm but not hard fresh peaches. Peel or leave skins on
2 teaspoons fresh lemon juice
1 tablespoon lemon zest from 1 lemon zested, optional
⅓ cup granulated sugar
⅓ cup brown sugar packed, light or brown
¼ teaspoon cinnamon
⅛ teaspoon nutmeg optional
¼ teaspoons ginger or use up to 1 teaspoon of fresh ginger
½ teaspoon almond extract optional
¼ teaspoon rose water optional
½ teaspoon salt
2½ tablespoons cornstarch Use 3 tbsp if your peaches are very ripe and juicy, 2½ tbsp if they're on the firmer side or you strain well

Crumble Topping

½ cup brown sugar light or dark, packed
1 cup all purpose flour
½ cup rolled oats
½ cup chopped almonds or cornflakes or use additional rolled oats
¼ teaspoon salt
¼ teaspoon cinnamon
½ cup unsalted butter melted

For Sprinkling over the Chilled Crust (Optional)

½ teaspoon flour
½ teaspoon sugar

Egg Wash (optional)

1 large egg
1 tablespoon water

US Customary - Metric

Instructions

Make the crust- Start by preparing my homemade pie dough through step 10. Set in the fridge to chill and rest for at least 1 hour. (You can also prepare it the day before and store in the fridge or use store bought pie crust).
Roll out the chilled pie dough- Next, on a floured surface, roll out the one sheet of chilled pie dough with a rolling pin til between ¼ and ⅛ thick and is about a 12 to 13 inch circle. Place the dough into a 9 inch pie plate. Press crust into bottom and sides of pie plate. Trim excess crust with a small paring knife. Crimp or flute the edges as desired. Place the dough lined pie plate in the fridge to chill while you continue with the recipe.
Preheat oven to 375℉.
Prepare the peach filling- Next, peel, core and chop the peaches into 1-2 inch chunks. Discard the pits. You'll need about 7 cups of chopped peaches. In a large bowl, stir to combine the peaches, sugars, cornstarch, lemon zest, lemon juice, cinnamon, ginger, nutmeg, and optional almond extract and rose water. Set filling aside.
Make the crumble topping. In a small bowl, melt the butter in the microwave. Set aside. In a large mixing bowl, stir to combine the brown sugar, flour, rolled oats, chopped almonds (if using), cinnamon, and salt. Next, stir in the melted butter til well combined. Set the crumble topping in the fridge for 5-10 minutes until slightly firmed up.
Assembly- Take the chilled crust out of the fridge. Optional, but recommended for preventing a soggy crust: sprinkle about ½ tsp flour and ½ tsp sugar evenly over the bottom of the chilled crust.
Give the filling one final stir then use a slotted spoon to spoon the peach filling into pie crust. Leave any excess liquid in the bowl and discard the liquid. Move the peach chunks around to make sure there aren't any empty gaps.
Sprinkle the crumb mixture over filling, covering peaches completely. Very lightly pack the crumb topping down.
Egg wash is optional, but helps the crust brown nicely. Prepare egg wash by beating 1 egg with 1 tablespoon water in a small bowl. Brush it lightly over the exposed pie crust edges before baking.
Place the pie on a large baking sheet. Place the baking sheet with the pie on it on the middle rack in the oven.
Bake 40-50 minutes. Begin checking the pie at 25 minutes to be sure it's not browning too quickly. If it is browning quickly, loosely tend a piece of aluminum foil over the pie while it bakes.
The pie is finished baking when the crust and topping are golden brown, the filling is bubbly, and the peaches are tender.
Set pie plate on a wire rack. Allow to cool for 2-3 hours before slicing. Serve as is or with a scoop of ice cream!

Video

Notes

Peaches: I recommend fresh peaches for best flavor. Choose peaches that are slightly firm — they should give just a little when gently pressed. They shouldn't feel soft or hard and shouldn't be bruised. You can peel them or leave the peel on. Chop into chunks, not slices. Chunks hold their shape better and are easier to scoop up when eating. Swap in unsweetened frozen peaches in place of fresh peaches. Thaw them first. Discard any liquid then chop and lightly pat them dry with paper towels. I don't recommend canned peaches for this pie.

Spices: Use only cinnamon or a combination of whatever you have or love. Cinnamon, ginger, nutmeg, cinnamon and cardamon are delicious spices that go well with peaches. Use ground or fresh ginger. I also like to add a hint of almond extract and rose water (both optional). We're only using small amounts, but they add to the overall delicious flavor.

Cornstarch: Use 3 tbsp if your peaches are very ripe and juicy, 2½ tbsp if they're on the firmer side or you strain well

Assembling: Don’t let the peach filling sit in the crust for any longer than they needed before baking or the crust won't bake up as crisp. Add the peaches to the crust after you have the topping ready to go in the fridge.

Make ahead tips: Make the pie dough ahead of time. Store it in the fridge for up to 2 days or freeze for up to 2 months. You can also bake the entire pie in advance. Allow it to cool, then store in an airtight container in the fridge until you plan to serve it.

Reheating: To reheat the whole pie, cover tightly with aluminum foil and place in a cold oven. Set the oven to 375°F, and once it reaches temperature, heat for 15 minutes. For individual slices, wrap each one tightly in aluminum foil and reheat the same way, reducing the time to just 6 minutes per slice. o reheat the whole pie, cover tightly with aluminum foil and place in a cold oven. Set the oven to 375°F, and once it reaches temperature, heat for 15 minutes. For individual slices, wrap each one tightly in aluminum foil and reheat the same way, reducing the time to just 6 minutes per slice.

Storage: Store leftovers by covering tightly with plastic wrap or aluminum foil and refrigerating for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition