Best Peach Pie Recipe with Crumble Topping: Irresistibly Delicious

This best peach pie recipe with crumble topping is a delightful treat that combines juicy peaches with a crispy, buttery crumble. It’s simple to make, perfect for family gatherings, and will have everyone asking for seconds.

The Ultimate Peach Pie Recipe with Crumble Topping

Why This Peach Pie Recipe is the Best

This peach pie stands out for its perfect balance of sweetness and warmth. The juicy filling melds beautifully with the crunchy crumble topping, creating an indulgent dessert that’s sure to please. Plus, it’s a breeze to whip up, making it an ideal choice for busy weekdays or special occasions.

Ingredients for Peach Pie with Crumble Topping

Gather these simple ingredients to make your peach pie:

• 1 recipe All Butter Pie Crust (for bottom)
• 5 cups fresh, thawed frozen, or drained canned peaches (approximately 2 pounds)
• 2/3 cup (134g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 4 tablespoons (32g) cornstarch
• Topping: 1 recipe All Butter Pie Crust OR 1 recipe Crumble Topping

Equipment Needed for Peach Pie

To create this delicious pie, you’ll need a few essential tools:

• 9-inch pie plate
• Cookie sheet

How to Prepare the Perfect Peach Pie Filling

Preparing Fresh Peaches

If using fresh peaches, start by peeling them. Score an X on the bottom, boil for one minute, and then plunge them into an ice bath. The skin will slip off easily, leaving you with perfectly ripe peaches.

Using Frozen or Canned Peaches

For frozen or canned peaches, ensure they are thawed and well-drained. Pat them dry to avoid excess moisture, which can make your pie filling too runny.

Assembling Your Peach Pie

Preparing the Pie Crust

Roll out your All Butter Pie Crust and place it into a 9-inch pie plate. Crimp the edges to give it a beautiful finish. This sturdy base will support the juicy filling.

Adding the Peach Filling

In a large bowl, combine the prepared peaches, sugar, lemon juice, cinnamon, and cornstarch. Stir gently until the peaches are well coated, then pour this luscious mixture into the prepared pie crust.

Choosing Your Topping: Double Crust, Lattice, or Crumble

You can customize your pie by opting for a double crust, a lattice top, or the irresistible crumble. Each option adds a unique texture and flavor to the pie. If you choose a double crust, remember to cut vent holes to allow steam to escape.

Baking Your Peach Pie to Golden Perfection

Initial High-Heat Bake

Preheat your oven to 425°F (218°C) and place the pie on a cookie sheet for easier handling. Bake for 10 minutes at this high temperature to ensure the bottom crust is perfectly cooked.

Reducing Oven Temperature

After the initial bake, reduce the oven temperature to 350°F (175°C). Continue baking for 30 to 40 minutes until the crust is golden brown and the filling is bubbling. Your kitchen will fill with a heavenly aroma!

Preventing Over-Browning

To prevent the crust from over-browning, use a pie shield or strips of foil around the edges. This keeps the crust beautifully golden without burning while the filling cooks.

Tips for the Best Peach Pie Results

Achieving the Right Filling Consistency

Keep in mind that the filling may seem runny when the pie comes out of the oven, but it will thicken as it cools. Patience is key here; let it rest before slicing!

Making Ahead and Storage

You can prepare the crust and topping ahead of time. Just add the sugar to the fruit and pour it into the crust just before baking. To store leftovers, refrigerate the pie, covered, for up to three days. For longer storage, wrap it well and freeze for up to two months.

Variations and Substitutions

Fruit Pie Filling Ratios

This pie filling ratio works beautifully for almost any fruit or berry, so feel free to get creative with your favorite flavors!

Store-Bought vs. Homemade Crust

You can use a store-bought pie crust for convenience, but nothing beats the flavor of a homemade All Butter Pie Crust. Both options work well with this recipe!

Related Recipes to Try

• Apple Crisp
• Blueberry Pizza Dessert
• Strawberry Cheesecake
• Lemon Bars
• Churros
• Vanilla Cupcakes

FAQs

Conclusion

This best peach pie recipe with crumble topping is not only delicious but also versatile. For even more sweet inspiration, check out this Pinterest page filled with creative ideas. Make this pie today, and enjoy the irresistible taste of summer in every bite!

Best Peach Pie Recipe with Crumble Topping: Irresistibly Delicious

This recipe delivers an irresistibly delicious peach pie with a perfect crumble topping. It guides you through creating a flaky crust and a sweet, spiced peach filling, ensuring a delightful dessert every time.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 9-inch pie plate
• cookie sheet

Ingredients

  

• 1 recipe All Butter Pie Crust for bottom
• 5 cups peaches fresh, thawed frozen, or drained canned (approximately 2 pounds)
• ⅔ cup (134g) granulated sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 4 tablespoons (32g) cornstarch

Topping

• 1 recipe All Butter Pie Crust OR Crumble Topping

Instructions

 

• Preheat your oven to 425°F (218°C) and prepare a 9-inch pie plate with one pie crust, crimping the edges as desired.
• In a bowl, combine the peaches with granulated sugar, lemon juice, cinnamon, and cornstarch. Stir well to coat the fruit evenly.
• Pour the prepared peach mixture into the pie crust. Choose your preferred topping: a crumble, lattice, or double crust. If using a double crust, remember to cut vent holes.
• Place a pie shield or foil strips around the outer edge of the crust to prevent burning. Position the pie on a cookie sheet.
• Bake at 425°F for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, or until the crust is golden brown and fully baked.

Notes

• The filling may seem runny when hot but will thicken as it cools. Do not skip the initial high-temperature bake to ensure the bottom crust cooks properly.
• For fresh peaches, peel by scoring an X, boiling for one minute, and then transferring to an ice bath. Canned peaches should be well-drained and patted dry to avoid excess moisture. Prepare crust and topping ahead, but add sugar to fruit and fruit to crust just before baking.
• This filling ratio is versatile and works well for most fruits or berries. Serve with vanilla ice cream for an extra treat.

Notes

The filling may appear runny when removed from the oven but will thicken as it cools. Do not skip the initial high-temperature bake to ensure the bottom crust cooks properly. Fresh peaches should be peeled by scoring an X, boiling for one minute, and transferring to an ice bath. Canned peaches must be well-drained and patted dry to prevent excess moisture. Crust and topping can be prepared ahead of time; add sugar to fruit and fruit to crust only just before baking. The pie can be served with vanilla ice cream. This filling ratio works for almost any fruit or berry.

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