Peach Crumb Pie

Homemade crust, sweet juicy filling, and a wonderful buttery crumble make this peach pie a fantastic one! Most components can be made in advance so it's much easier to make than it looks.

It's probably early for peaches, but it's Pi Day and this homemade pie is so worth it! You can pin and file it for when summer brings truckloads of stone fruit. What does that sound?

This peach crumb pie is almost a deep-dish one, with a thick layer of juicy filling that will ooze when you cut it.

It's also great with nectarines, which are similar to peaches.

Sweet pie crust

My go-to recipe is the homemade sweet shortcrust pastry, or sweet pie dough or pate sucre (if you're into French).

It's the one I use for the Raspberry Chocolate Tart and the Pear Frangipane Tart because it's easy to make and quite easy to work with.

There's a whole post devoted to it, with detailed images, step-by-step instructions, and a video! We got you covered.

Filling ingredients

They are simple and pantry staples as you can see in the image below.

• Cornstarch: it's necessary to thicken the juices that the peaches will release during baking.
• Brown sugar: it adds a great caramel flavor, but use regular white sugar if that's all you have.

Top Tips

• Crust - you can have the pie pan lined and waiting in the freezer. Blind bake it for this pie, it's important so the peach juices don't soak too much into the pie crust and make it soggy.
• Peaches - they are the star so fresh fruit is highly recommended. But you can use homemade canned peaches or a good commercial brand.
• Crumble - freeze it before adding it to the pie. It will bake crisper.
• Ratio - the amount of filling to crumble is important because we need both to bake and be ready at the same time. So don't overdo it with the topping.

Basic crumble

This is the topping and it adds a layer of buttery crunchiness to this peach pie that is delicious!

It's a basic crumble recipe with only 3 ingredients: butter, sugar, and flour.

It can be made ahead and kept in the refrigerator or the freezer. I like to have frozen crumble at all times to add to cakes, pies, and muffins. It keeps for a month.

Serving ideas

Plain: this pie has enough going on to serve it as it is. I like it cold, but it's just as good at room temperature.

Cream topping: serve it at room t° (or slightly warm) with a dollop of whipped cream or a scoop of vanilla ice cream.

Other recipes you might like:

Peach Blueberry Upside Down Cake
Peach Chutney
Plum Crumble Tart
Apple Berry Crumble
Cherry Almond Crumble
Old Fashioned Apple Blackberry Crisp
Raspberry Apple Pie

Let me know if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Fresh Peach Crumb Pie

★★★★★ 5 from 1 reviews

• Author: Paula Montenegro
• Prep Time: 30
• Cook Time: 60
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x
• Category: Pies & Tarts
• Method: Baking
• Cuisine: American

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Description

This Peach Crumble Pie has a homemade crust, sweet juicy filling, and buttery crumble. Most components can be made in advance!

* The estimated time doesn't take into account the making of the crust and cooling time. 

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Ingredients

Scale 1x2x3x

For the pie crust:

• 1 recipe for Sweet Shortcrust Pastry, pre-baked (blind baked)

For the crumble:

• ¾ cup (100g) all-purpose or cake flour
• ⅔ cup (125g) granulated sugar
• ⅓ cup (75g) unsalted butter, cold and in pieces

For the filling:

• 5 pounds (about 8 large peaches or 2.25kg) fresh peaches or nectarines
• 1 ½ tablespoons cornstarch 
• 1 tablespoon unsalted butter
• Juice of ½ lemon
• ¼ cup (50g) brown sugar

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Instructions

For the pie crust:

1. Have ready a 9-inch pre-baked tart crust (blind bake it), see link above, made in a pan with removable bottom and at least 2-inch high sides.

For the crumble:

1. In a bowl mix flour and sugar. 
2. Add cold butter in pieces and integrate with the dry ingredients. It should be the size of peas and beans.
3. Put this shaggy mixture in the freezer while you make the filling.

For the filling:

1. Preheat the oven to 350°F/180°C
2. Wash, dry and core the peaches.
3. Cut them in medium wedges. I don't peel them, but you can if you want to. 
4. In a bowl mix the peaches with the lemon juice, sugar and cornstarch. 
5. Pour into the pre-baked crust distributing as best as you can. 
6. Top the peach mixture with the cold crumble. 
7. Bake for 50-60 minutes, or until the fruit is bubbly and the crumble is golden. 
8. Let cool on a wire rack until it's at room temperature and serve.
9. Or refrigerate, covered, for a few hours before serving. I like it this way because it's easier to cut and the filling has a chance to solidify a bit. 

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Notes

• Crumble: it's a good idea to have it frozen ahead of time because it bakes better, crunchier. 
• Peaches: they are the star so fresh fruit is highly recommended. But you can use homemade canned peaches or a good commercial brand.
• Flavorings: you can jazz up the filling with some grated fresh ginger or pinch of ground cardamom. 

Keywords: peach pie, peach crumble pie

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.