Peach 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!
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Servings: 8 slices
Ingredients
- My Homemade Flaky Pie Crust prepared through Step 7 makes two, 9-inch crusts
For the Filling:
- 1 cup granulated sugar
- 1 cup water
- 1 Tablespoon lemon juice
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 4 ½ cups fresh peaches 788g, peeled and sliced
For the Crumb Topping:
- ½ cup all-purpose flour
- 2 Tablespoons plus 1 teaspoon brown sugar packed
- 4 teaspoons granulated sugar
- ½ 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!
Video
Notes
- Store any leftover pie, covered with plastic wrap, in the refrigerator for up to 5 days.
Nutrition
Calories: 341kcal | Carbohydrates: 59g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 110mg | Potassium: 152mg | Fiber: 2g | Sugar: 37g | Vitamin A: 444IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
