Flaky crust, a firm, yet juicy peach pie filling and a rich brown sugar crumb topping, you will love every element of this Peach Crumble Pie! This might be your new favorite way to enjoy fresh peaches!
If peach season is the pinnacle of your summer baking projects, you’re going to love this simple and easy pie recipe! It’s one the most flavorful ways to enjoy those delicious juicy peaches! And it’s perhaps one of the tastiest fruit pies of all! Making a pie from scratch can sometimes be a bit intimidating, but when adding a crumble topping, it becomes much easier to manage!
Here in Arizona, our peach season is in late Spring and doesn’t produce big juicy peaches like in other parts of the country. Peach trees aren’t too common in our desert climate, and if you’re lucky enough to have one, each year’s harvest can be unpredictable and typically not yield too much fruit. We actually look to our neighboring state of Utah to send us shipments of their amazing sweet and juicy peaches in late August. It’s really “a thing” here in Arizona and I look forward to Utah peach season all summer long! I usually buy about 30-60 pounds worth of peaches and make as many peach treats as I can, while freezing the rest.
Peach pie, peach crisp, peach jam, peaches in our yogurt and on our waffles, the celebration is a delicious way to close out our summer!
Using a frozen peach pie filling
I love to use fresh fruit when they are in season. We all have good intentions, and even I am guilty of just not finding the time to use my fresh fruit before it goes bad…Which is why I love to make this peach pie filling ahead of time and freeze it. Go HERE for my short instructions on how you can easily prepare your peach pie filling ahead of time, freeze it and store it for months, and have it ready-to-bake out of the freezer!
- No need to thaw the peaches first!
- Decrease oven temperature by 25°F and increase the bake time about 10-15 minutes. By doing this, you’ll avoid overcooking the crumb topping while allowing the filling to completely bake and warm.
- Freezing it in the pie pan gives you the perfect molded pie filling that will later fit exactly into your prepared pie crust!
The best peaches to use for peach crumble pie
I am a big fan of using fruits for baking when they are in season! Canned peaches do not work for this recipe as they are already too soft.
Use fresh ripe peaches that are slightly soft when you gently squeeze them. Peaches that are not ripe enough will lack the sweetness and juiciness you want for this pie filling. If you have peaches that are very firm, place them in a paper bag for 1-2 days and that will speed up the ripening process.
The steps for making peach crumble pie
- Prepare the pie crust at least 2 hours before assembling the pie. My Homemade Flaky Pie Crust recipe makes enough for two, 9-inch pies (you can freeze the other pie crust if needed, but I’d highly suggest making two pies since the first one will be gone before you know it!). It needs at least two hours to chill before rolling out.
- Prepare the peach pie filling on the stovetop and set it aside so that it has time to cool completely before filling your pie.
- Roll out the pie crust and place in your pie tin. Finish the edges as you would like. I love to create a fluted pie edge (like I show in my Pie Making 101 Class video). Place the pie crust back into the refrigerator to chill until you are ready to assemble and bake your pie.
- Prepare the crumble topping and set it aside.
- Once the pie crust is rolled out and the peach filling has cooled completely, you’re ready to put the two together. Once filled, top with the crumble topping. Keep the assembled pie in the refrigerator while you preheat your oven (keeping it chilled will yield a flaky, beautiful crust that will hold its shape when baked!).
- Brush the edges with egg wash and bake on the lower third rack of your oven. Be sure to place the pie on a baking sheet to catch any juices dripping in the oven as it bakes. Check your pie half way through and check to see if the edges or crumb top are getting too brown – if so, lightly cover with a pie shield or piece of loose aluminum foil.
- Bake until golden brown and filling is bubbling and looks set.
- Allow it to cool completely before slicing, about four hours. This time is crucial to allow the filling to set. You can keep it in the refrigerator to speed up this process.
- Be sure to serve it with whipped cream or a scoop of vanilla ice cream for peaches and cream yumminess!
More help for pie making
If pie making from scratch has always been a struggle for you, you might like to check out my Pie Making 101 Class. It’s a pre-recorded class, where I teach you the very basics of pie making, helping you to successfully create beautiful and delicious pies from scratch! You can find my Pie Making 101 Class HERE.
Using a crumble topping on top of the pie
My favorite way to make just about any kind of fruit pie is to add a crumb topping on top of the pie. It can be a much easier option than a double crust, and it tastes amazing! The crumb topping has the perfect amount of crunchy texture while still being rich, sweet and so delicious!
The added element of a brown sugar crumb topping can add a lot of rich flavor and a delicious texture. I also use this crumb topping on my Apple Crumble Pie and Apple Streusel Muffins – so good!! There’s always the option of adding a double crust to this pie. However, crumb toppings are a lot easier to make.
My tip for this recipe
Don’t use super soft peaches – you want peaches that aren’t too ripe or soft. If they are, your filling may be on the mushy side. Be sure to use fresh peaches that are ripe but still a bit firm.
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Leave a comment below if you have a question about this recipe or just want to let me know how you are enjoying it! It helps me so much and helps others making this recipe as well!
Other posts that will help you make this Peach Pie
PrintPeach Crumble Pie
Flaky crust, a firm, yet juicy peach pie filling and a rich brown sugar crumb topping, you will love every element of this Peach Crumble Pie! This might be your new favorite way to enjoy fresh peaches!
- Prep Time: 2 hours 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 pie 1x
Ingredients
- My Homemade Flaky Pie Crust prepared through Step 7 (makes two, 9-inch crusts)
For the Filling:
- 1 cup (198g) granulated sugar
- 1 cup (227g) water
- 1 Tablespoon lemon juice
- 1/4 cup (28g) cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 & 1/2 cups fresh peaches (788g), peeled and sliced
For the Crumb Topping:
- 1/2 cup (60g) all-purpose flour
- 2 Tablespoons plus 1 teaspoon (35g) brown sugar, packed
- 4 teaspoons (16g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons unsalted butter, melted
Egg wash
- 1 egg
- 1 Tablespoon water
Instructions
- Prepare the pie crust at least 2 hours before assembling the pie. My Homemade Flaky Pie Crust recipe makes enough for two, 9-inch pies (you can freeze the other pie crust if needed, but I’d highly suggest making two pies since the first one will be gone before you know it!). It needs at least two hours to chill before rolling out.
- In a medium saucepan, combine ingredients for the filling: 1 cup sugar, 1 cup water, 1 Tablespoon lemon juice, 1/4 cup cornstarch. Whisk constantly until mixture thickens, about 3-5 minutes. Remove from heat and add the vanilla, cinnamon, nutmeg and peaches. Stir to combine. Set aside and let cool to room temperature.
- Roll out the pie crust and place in your pie tin. Finish the edges as you would like. I love to create a fluted pie edge (like I show in my Pie Making 101 Class video). Place the pie crust back into the refrigerator to chill until you are ready to assemble and bake your pie.
- Prepare the crumble topping by combining all of the ingredients and set it aside.
- Pour the peach pie filling into the prepared pie crust. Once filled, top with the crumble topping (you may not use all of it – it just depends on how much you like). Keep the assembled pie in the refrigerator while you preheat your oven to 375°F. (keeping the pie chilled will yield a flaky, beautiful crust that will hold its shape when baked!).
- In a small bowl whisk together the egg and water to create an egg wash. Brush the edges of the pie crust with egg wash and bake the pie on the lower third rack of your oven. Be sure to place the pie on a baking sheet to catch any juices dripping in the oven as it bakes. Bake for 40-50 minutes. Check half way through and check to see if the edges or crumb top are getting too brown – if so, lightly cover with a pie shield or piece of loose aluminum foil.
- Bake until golden brown and filling is bubbling and looks set.
- Allow it to cool completely before slicing, about four hours. This time is crucial to allow the filling to set. You can keep it in the refrigerator to speed up this process.
- Be sure to serve it with a scoop of vanilla ice cream for peaches and cream yumminess!
Notes
- Store any leftover pie, covered with plastic wrap, in the refrigerator for up to 5 days.
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Can you use frozen peaches?
Yes, you can. I would let them thaw first and drain before you make your filling.