This peach crumble pie has a sweet peach pie filling baked inside buttery flaky pie crust. Topped with a delicious crumb topping, this peach pie is super simple to make and perfect for summer picnics.
For this peach pie recipe use fresh or frozen peaches and pie crust from scratch or store-bought. This classic summer dessert is the perfect addition to any backyard BBQ, potluck or family gathering.
This peach pie recipe takes minutes to prepare and is perfect for using peaches when they are in season. You can also use frozen peaches when peaches are not in season.
While we highly recommending making your own homemade pie crust, you can certainly use store-bought if you are in a rush. You’ll still get wonderful results with this pie recipe. This is the same pie crust we use with all of our hand pies.
Best of all, peach pie can be made ahead of time and frozen. It bakes right out of the freezer.
Why this recipe works
- Easy to make pie recipe – Takes only minutes combine the ingredients!
- Made with simple ingredients – Readily locate the ingredients in your local grocery store or fresh peaches from the farmers market.
- Make ahead of time – Bake your pie the night before to save time!
- No need to cook the pie filling – There’s no need to cook the peaches before placing in your unbaked pie shell!
- Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.
What you’ll need
- Peaches – Use fresh or frozen peaches. If using frozen peaches, do not thaw before making the pie filling.
- Sugar – Adjust the sugar based on how tart or sweet your peaches are. Sugar naturally draws out the flavor and juice of fruit.
- Tapioca – Tapioca is used to thicken the pie filling. We use instant tapioca, as it dissolves fully.
- Cinnamon & Nutmeg – Warm spice of cinnamon and nutmeg adds a touch of spice to your pie.
- Pie Crust – Use homemade or store-bought pie crust. Be sure and try my Pie Crust Recipe.
How to make Peach Crumble Pie
- Make the pie crust – The pie dough is best super chilled. Make the pie crust ahead of time and refrigerate for several hours or overnight.
- Make the crumb topping – Crumb topping can be refrigerated in a large zip-style bag or even frozen.
- Roll out the pie dough – Roll out the pie dough into about a 12-inch diameter. Place into the pie shell, trim off any excess dough with kitchen shears, roll under edges and crimp with your fingers or a fork.
- Chill the bottom crust – After you assemble the bottom pie crust, gently wrap loosely with plastic wrap and place into the fridge or the freezer. (We prefer to plop it in the freezer for 30 minutes to 1 hour.)
- Make the filling – Toss the peaches, sugar, lemon juice, instant tapioca, cinnamon and nutmeg
- Fill the pie – Use a slotted spoon to scoop the pie filling into the unbaked pie shell.
- Top with crumb topping – Sprinkle the crumb topping over the peach pie filling.
- Bake – Bake for about 60 minutes, or until peach juices are bubbling up around the edges and crumb topping lightly browned. Should you need to, cover the pie
- Cool and serve – Let the pie cool for several hours for the pie filling to thicken before slicing. You can place the pie into the fridge after it’s cooled down if desired.
Peaches are in-season at our local farmers market and perfect for peach pie. We let peaches ripen on our butcher block for a few days. Once ripe, we peel, pit and slice directly into a large zip-style bag. Then freeze the peaches.
Or you can slice or cut peaches into chunks and IQF (individually quick freeze) on a half sheet pan lined with parchment paper. This prevents peach slices or fruit from freezing in one solid lump in the bag. Once frozen, place fruit slices into a large zip-style bag and keep frozen until you use.
Frozen peaches can be used for pie, Peach Raspberry Jam and Peach Cobbler. The crumb topping for peach pie is also delicious on Apple Crumb Pie and can be added to Blueberry Muffins, Raspberry Muffins, Banana Muffins or Loaf Coffee Cake.
Tips on working with pie crust
- Keep the pie dough chilled– always. If it gets to warm, plop it back into the fridge or even the freezer for a bit.
- Doesn’t have to be perfect! Working with pie dough and weaving a lattice crust takes practice. Don’t stress and remember it doesn’t have to be perfect. It will still taste amazing!
- Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with.
- Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not. We recommend using a pastry blender and making pie crust by hand. The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough.
- Roll out and turn the dough – Roll out the dough away from yourself and turn the dough often. Keep even pressure with the rolling pin across the entire circle of pie crust so the edges and center remain the same thickness.
- Chill lined pie pans – Cover the prepared pie pan with plastic wrap and chill for 20 minutes to 1 hour before filling with pie filling. This will help the pie crust retain it’s shape when baked.
Can I freeze peach pie?
Yes, it’s best to freeze the pie before baking. Make the peach pie and carefully wrap well with plastic wrap. Place on a shelf in the freezer for up to three months.
How do you make sure the bottom of a pie is cooked?
Always set your pie on a metal sheet pan lined with parchment paper. The metal sheet pan will help conduct heat to the bottom of the pie. The parchment paper will help collect any spills that are bound to happen and make cleanup a breeze!
Peach crumble pie is delicious with a scoop of vanilla ice cream and makes a great dessert for picnics, the holidays or any occasion.
While ripe peaches are ideal for homemade peach pie, if they are not in season you can use frozen peaches. Peaches and other fruit are called “IQF” which means individually quick frozen. They are harvested at peak season and frozen to preserve freshness.
Many bakers prefer to remove the skins from peaches when using them for pie filling. The skin texture may be unpleasant in a pie.
This usually means your peaches or fruit were extra juicy or you have not let it cool down enough. Depending on how ripe or juicy your peaches are you may need additional tapioca to thicken the pie filling prior to baking.
More Cobbler and Pie Recipes
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!
Peach Crumble Pie
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1-2 teaspoons ground cinnamon
- ½ cup 1 stick unsalted butter (softened)
Peach Crumble Pie
- 5-7 large peaches (peeled, pit removed, sliced or cut into small chunks)
- 2 tablespoons lemon juice
- 1 to 1 ½ cups granulated sugar (adjust based on how sweet your peaches are)
- ¼ cup instant tapioca
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Homemade or store bought pie crust
- In a medium bowl, combine the brown sugar, sugar, flour and cinnamon. Use your fingers to incorporate the butter. Adjust the cinnamon to your liking.
- Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie. Or place in a large zip-style bag and place into the refrigerator.
Peach Crumble Pie
- Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
- In a large bowl, use a large spoon or rubber spatula to stir together the peaches with lemon juice, sugar, tapioca, cinnamon and nutmeg until combined. Set aside.
- On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
- Place the pie shell into the freezer for 30 minutes or an hour to firm up. This will help it hold it's shape.
- Use a slotted spoon to scoop the peach filling into the pie crust. Discard the remaining lemon juice.
- Trim the edges of pie crust with kitchen shears and roll under the crust. Crimp with your fingers or press with a fork.
- Sprinkle the crumb topping over the peaches.
- Brush the pie crust edges with an egg wash.
- Place the pie on a half sheet pan lined with parchment paper. This will help catch any juices that run over the edges of the pie plate.
- Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges of the crust.
- Part way through baking, cover the pie with a piece of aluminum foil you have cut a hole in the center. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
- Let cool for at least an hour or two before slicing. This will allow the pie filling to set.
We usually buy peaches at the farmers market when in-season. Place upside down (stems down) on the kitchen counter on a kitchen towel or clean, dry paper towels to ripen. Once they ripen, use a paring knife or really sharp small knife to peel the peaches. Place into large zip-style freezer bags and then into the freezer. OR you can place on parchment lined sheet pan to freeze individually. Then, once frozen place into a large zip-style freezer bag. (This helps them from becoming one solid frozen lump!) Tapioca: To thicken the filling, you can use ¼ cup of instant tapioca. Instant tapioca can be found in the baking aisle or on Amazon. This is my preferred brand from Amazon. Should your peaches be extra juicy, you can add a bit more tapioca to ensure the pie filling properly thickens. Make ahead & Freezing Instructions: Make the peach crumb pie ahead of time. Wrap carefully with plastic wrap and place into a freezer. The unbaked pie will last for several months in a non-self defrosting freezer. If the pie is in a glass or ceramic pie plate, do NOT preheat the oven. Place the pie on a half sheet pan, fully frozen. Then into the oven. Preheat with the pie in the oven. This helps bring the pie pan up to temperature gradually. (If you put a glass or ceramic pie plate directly from the freezer into a hot, preheated oven the pie plate will shatter!) Do NOT thaw the pie prior to baking, as the pie filling will become mush and make your pie crust soggy!