Peach Crumble Pie
Peach crumble pie has a sweet peach pie filling baked inside flaky pie crust and topped with crumb topping.
Servings 10 people
Calories 370kcal
Ingredients
Crumb Topping
- 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
Instructions
Crumb Topping
- 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.
Notes
Prep ahead: Make your crumble topping ahead of time and place in a large zip-style bag in either the refrigerator or the freezer.
Make your pie dough a day or so prior and place into the refrigerator to keep it really cold.
Peaches:
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!
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!
Nutrition
Calories: 370kcal | Carbohydrates: 72g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 128mg | Fiber: 2g | Sugar: 57g | Vitamin A: 529IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg