Peach Crumble Pie
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Learn how to make the best Peach Crumble Pie with fresh peaches and a streusel topping. Savor summer with this perfect pie!
If you’re looking for more summer pies, check out some of my other favorites like Honey Lemon Apple Pie, Strawberry Honey Galette, or Blueberry Honey Crumble Pie.
Table of Contents
It’s peach season! I have been getting delicious organic peaches from the organic farm that’s close by and they are so good! So, I knew I had to make a peach pie with streusel topping before summer is over.
If you have overly ripe peaches or bruised peaches, then this Peach Crumble Pie is the perfect thing to use them for! Using undesirable fruit for pies is the best use because it reduces food waste, and you don’t even notice the minor bruises or slight over ripeness when the pie is baked. Use this tip the next time you have fruit on the fritz!
So, pick up some peaches and make this delicious peach pie with streusel topping! I love serving this up with a big scoop of vanilla bean ice cream!
Why You’ll Love This Recipe
Bursting with Flavor: It’s peach season for a little bit longer, so take advantage of vibrant and ripe peaches! Each bite of this peach pie with streusel topping is the perfect balance of sweet and buttery.
Buttery Crumble Topping: The crumble topping is the star of this pie! This adds a delightful contrast to the soft, juicy peaches. Made with just a few simple ingredients, this streusel topping is bad to golden perfection providing a crispy contrast to the fresh fruit filling.
Crowd Pleaser: This Peach Crumble Pie is sure to be a crowd pleaser! Enjoy it on its own or add a big scoop of vanilla bean ice cream on top.
Ingredients
- Butter: I use Organic Valley Butter which is my fave!
- Cane Sugar: I used Wholesome in this recipe. I use organic cane sugar for the crust, filling, and topping.
- All Purpose Flour: My favorite brand is Cairnspring Mills!
- Peaches: I use organic peaches, which can vary in size. Depending on the size of your peaches you may need more or less. Feel free to add in more or reduce them if need be. You want the filling to come to the top of the pie pan.
- Light Brown Sugar: I use my recipe for organic Homemade Light Brown Sugar.
- Cornstarch: Organic cornstarch is key for a peach pie because peaches are so juicy! The cornstarch will help solidify those juices when baked so you don’t end up with a soggy crust or juices that run out when you cut the pie.
- Cinnamon: I use organic cinnamon for a classic lightly spiced filling and topping that pairs so well with the peaches.
Tools Needed
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar and mix for a couple rotations to combine the flour and sugar.
Chop the butter into small cubes. I like to chop the butter into 4 pieces and then cut into cubes from there. Add to the mixer with the flour.
Mix on low until the mixture looks like wet sand. Then immediately add in all the cold water. Mix into a dough forms. Do not over mix, if you have dry bits you can combine them with your hands.
Form the pie dough into a disk and wrap the dough in plastic wrap. Refrigerate for at least 4 hours or overnight.
Step 2
To make the filling: Chop the peaches into thin slices and place in a large mixing bowl. Add the light brown sugar, cane sugar, flour, cornstarch, and cinnamon and mix together. Set aside.
Step 3
To make the topping: In a medium mixing bowl, add the melted butter, flour, light brown sugar, cane sugar, and cinnamon. Mix together with a spatula until a paste like texture forms.
Step 4
Grease a pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be a little larger than your pie pan. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Step 5
Add the peach filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
Step 6
Bake for 1 hour and 15 minutes, or until golden brown. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker’s Tips
- I made this pie in my 360 Cookware Pie Pan, which is huge, it’s a 12-inch pan! So, I had to use about 6 large peaches for the filling. If you have a standard 9-inch pie pan, you’ll probably only need about 4 peaches.
- My top picks for pie pans are stainless steel, aluminum, or cast iron. Ceramic and glass don’t conduct heat the best and can result in a soggy pie crust bottom, so I don’t usually recommend those pie pans for a pie like this.
- The secret to the best streusel topping is melted butter! You can read more about this in my post How to Make the Best Streusel Topping.
- Be sure to store pie in a cool, dry place. It’s best just left out on the counter (uncovered) for a day or two.
- The best (and only) way to reheat pie is in an oven or toaster oven! You can heat at 350°F or put on a warm setting until the pie is warm, about 5 to 10 minutes. Do not microwave pie as it will cause the crust to become soggy.
FAQ’s
Yes, just add a pinch of salt to the curst or topping if you are using unsalted butter.
Yes, you can use apples or berries in place of peaches. Check out my recipe for Dutch Apple Pie if you are looking for an apple version.
Store in a cool, dry place. This is usually just best on a plate on the counter. Do not cover pie with a cake dome or put in an airtight container as it will make the crust soggy.
The best way to reheat pie is in your toaster oven, air fryer, or oven. You can use a warm setting or 350°F. Heat for about 5 to 10 minutes or until the pie is warm. Never microwave pie as it will make the crust incredibly soggy (and gross!).
Craving More?
Peach Crumble Pie
Ingredients
Crust
- 127 grams all purpose flour
- ½ teaspoon cane sugar
- ¼ cup cold water
- 113 grams salted butter (cold)
Filling
- 4 to 6 peaches (depending on size)
- 57 grams light brown sugar
- 57 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
Topping
- 85 grams salted butter (melted)
- 95 grams all purpose flour
- 57 grams light brown sugar
- 57 grams cane sugar
- ½ teaspoon cinnamon
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar and mix for a couple rotations to combine the flour and sugar.
- Chop the butter into small cubes. I like to chop the butter into 4 pieces and then cut into cubes from there. Add to the mixer with the flour.
- Mix on low until the mixture looks like wet sand. Then immediately add in all the cold water. Mix into a dough forms. Do not over mix, if you have dry bits you can combine them with your hands.
- Form the pie dough into a disk and wrap the dough in plastic wrap. Refrigerate for at least 4 hours or overnight.
- To make the filling: Chop the peaches into thin slices and place in a large mixing bowl. Add the light brown sugar, cane sugar, flour, cornstarch, and cinnamon and mix together. Set aside.
- To make the topping: In a medium mixing bowl, add the melted butter, flour, light brown sugar, cane sugar, and cinnamon. Mix together with a spatula until a paste like texture forms.
- Grease a pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be a little larger than your pie pan. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Add the peach filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
- Bake for 1 hour and 15 minutes, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
Nutrition
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