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Slice of peach pie on white plate, silver fork, white background, peach wedges

Fresh Peach Crumb Pie

  • 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

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. 


Scale

Ingredients

For the pie crust:

For the crumble:

  • 3/4 cup (100g) all-purpose or cake flour
  • 2/3 cup (125g) granulated sugar
  • 1/3 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 1/2 tablespoons cornstarch 
  • 1 tablespoon unsalted butter
  • Juice of 1/2 lemon
  • 1/4 cup (50g) brown sugar

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. 

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

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