Best Peach Pie Recipe

I just baked a Peach Pie With Streusel Topping that’s all flaky crust, juicy peaches, and a crunchy brown sugar crumble you will not want to share.

I’m obsessed with this peach crumble pie because it hits every stupid sweet spot I want in summer. The flaky crust gives way to bright, juicy peaches and that crunchy brown sugar crumble sends me overboard.

I love that it can be a Peach Pie With Streusel Topping one minute and a Peach Pie Crisp the next, depending on who’s eating. But mostly I love biting into a piece where melted unsalted butter, cold and cubed pockets up in the crumble and makes everything ridiculous.

I want it for breakfast, lunch, dinner. Give me another slice right now.

No shame.

Ingredients

• All purpose flour for crust: makes a flaky, sturdy pie shell.
• Fine salt: balances sweetness and sharpens flavors.
• Granulated sugar (crust): adds a tiny sweet bite to crust.
• Unsalted butter (crust): buttery layers and tender, melt-in-mouth texture.
• Ice cold water: keeps butter chilled, helps flaky dough hold together.
• Ripe peaches: juicy, fragrant star of the pie.
• Granulated sugar (filling): brightens peach juices and adds needed sweetness.
• Light brown sugar (filling): gives caramel notes and depth.
• Cornstarch: thickens peach juices so the filling isn’t soupy.
• Fresh lemon juice: adds brightness and keeps peaches from browning.
• Vanilla extract: warm, cozy background flavor that ties it together.
• Ground cinnamon: warms the filling with familiar spice.
• Ground nutmeg: subtle, nutty spice, use sparingly.
• Pinch of salt (filling): enhances all the sweet flavors.
• Butter bits (filling): little pockets of richness while baking.
• Flour for crumble: gives the topping some structure and lift.
• Rolled oats: adds chewy, hearty crunch to topping.
• Brown sugar (topping): lends molasses sweetness and stickiness.
• Ground cinnamon (topping): cozy spice for the crisp top.
• Salt (topping): cuts sweetness and brings out buttery notes.
• Butter (topping): creates buttery clumps that bake crisp.
• Egg plus milk (egg wash): gives crust a glossy, golden finish.
• Turbinado sugar: adds crunch and pretty sparkle on top.

Ingredient Quantities

• 2 1/2 cups (315g) all purpose flour for crust
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar (crust)
• 1 cup (2 sticks, 226g) unsalted butter, cold and cubed
• 6 to 8 tablespoons ice cold water, more if needed
• 6 to 8 ripe peaches, about 6 cups peeled and sliced (900g)
• 2/3 cup (135g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg or pinch, optional
• Pinch of salt (filling)
• 1 tablespoon unsalted butter, cut into small bits for dotting filling
• 1 cup (125g) all purpose flour for crumble topping
• 1 cup (90g) old fashioned rolled oats
• 3/4 cup (150g) packed light brown sugar for crumble
• 1/2 teaspoon ground cinnamon (topping)
• 1/4 teaspoon salt (topping)
• 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed for crumble
• 1 large egg plus 1 tablespoon milk for egg wash, optional
• Turbinado or coarse sugar for sprinkling, optional

How to Make this

1. Make the crust: in a large bowl whisk 2 1/2 cups (315g) flour, 1 tsp fine salt and 1 tbsp granulated sugar; cut in 1 cup (226g) cold cubed butter with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized bits left.

2. Sprinkle 6 to 8 tbsp ice cold water over the flour mixture, toss with a fork and press to test; add more water, 1 tbsp at a time, just until dough holds when squeezed. Divide into two disks, wrap and chill at least 1 hour or up to 2 days.

3. While dough chills, make the peach filling: toss 6 to 8 ripe peaches (about 6 cups peeled and sliced, 900g) with 2/3 cup (135g) granulated sugar, 1/4 cup (50g) packed light brown sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, 1/2 tsp ground cinnamon, 1/8 tsp nutmeg (optional) and a pinch of salt. Let sit 15 minutes so juices bloom.

4. Make the crumble topping: in a bowl combine 1 cup (125g) flour, 1 cup (90g) old fashioned oats, 3/4 cup (150g) packed light brown sugar, 1/2 tsp cinnamon and 1/4 tsp salt. Cut in 1/2 cup (113g) cold cubed butter until mix is clumpy and holds together when pressed. Refrigerate until ready.

5. Roll out one dough disk on a lightly floured surface to fit a 9 inch pie plate; transfer to plate, trim edges leaving about 1/2 inch overhang. Spoon the peach filling into the crust and dot with 1 tbsp unsalted butter cut into small bits. Don’t let too much juice pool on the counter, use a spatula.

6. Sprinkle the chilled crumble evenly over the peaches, pressing lightly so it adheres. If you want a top crust instead, roll the second disk, crimp edges and cut vents, then sprinkle crumble over vents; I usually do crumble only.

7. If using, whisk 1 large egg with 1 tbsp milk for egg wash and brush the exposed crust edge and crumble very lightly for extra color. Sprinkle turbinado or coarse sugar over the crust or crumble if you want sparkle.

8. Bake on the middle rack of a preheated 400°F (200°C) oven for 20 minutes, then reduce heat to 350°F (175°C) and bake another 35 to 45 minutes until filling is bubbling and crumble is deep golden; if edges brown too fast, tent foil.

9. Let pie cool at least 2 hours on a wire rack so the cornstarch sets and filling thickens; it will be runny if cut too soon. Warm slices with vanilla ice cream for best results.

10. Storage and tips: cover leftovers and refrigerate up to 3 days, or freeze slices for up to 2 months. If peaches are not super sweet, add an extra 2 tbsp granulated sugar to the filling. Use frozen peaches? Thaw and drain excess liquid before mixing with sugar and cornstarch.

Equipment Needed

1. Large mixing bowls (one big for crust and one for crumble/filling)
2. Pastry cutter or heavy fork (to cut in the cold butter)
3. Measuring cups and spoons (dry and liquid)
4. Bench scraper or sharp knife (to divide and transfer dough)
5. Rolling pin (for rolling out the dough)
6. 9-inch pie plate (metal or ceramic)
7. Rubber or offset spatula (to transfer filling and scrape up juices)
8. Pastry brush (for egg wash)
9. Wire cooling rack and a rimmed baking sheet (bake on the sheet and cool on the rack)

FAQ

Best Peach Pie Recipe Substitutions and Variations

• Unsalted butter (crust or crumble) — swap with all of the following: cold vegetable shortening for a flakier, more workable crust; or cold coconut oil (solid) for a hint of tropical flavor; or a 50/50 mix of butter and shortening to keep great flavor but more structure.
• All purpose flour (crust) — use pastry flour for a more tender, delicate crust; or white whole wheat pastry flour if you want a nuttier, slightly healthier option. If you must, use 00 flour but expect tiny texture changes.
• Cornstarch (filling) — substitute arrowroot powder for a glossy clear filling, or tapioca starch (quick-cook) for a slightly chewier set. Use equal amounts for arrowroot, 1.5x cornstarch for tapioca if texture seems loose.
• Rolled oats (topping) — swap with quick oats if thats what you have, the crumb will be finer; or chopped toasted nuts like pecans or almonds for crunch and a richer flavor. If gluten is a concern, use certified gluten-free oats or almond meal.

Pro Tips

1) Keep everything cold, especially the butter and the crumble cubes. Cold butter = flaky crust and a crumbly topping. If the kitchen is warm, pop the dough and the crumble back in the fridge for 10 minutes before rolling or sprinkling. Dont overwork the dough either, press it together gently so you still have pea sized bits of butter.

2) Drain and bloom the peaches properly. After you toss them with sugar and cornstarch let them sit so juices come out, then pour off any big puddles of liquid before you fill the crust. If your peaches are extra juicy add another tablespoon or two of cornstarch, not more sugar. Too much extra juice will make the filling runny even after cooling.

3) Bake on a preheated baking sheet and watch the edges. Put the pie on a hot baking sheet so the bottom crust gets crisp instead of soggy. If the edges or crumble brown too fast, loosely tent foil over the pie for the last 20 to 30 minutes. And don’t cut it hot, let it cool at least 2 hours so the cornstarch can set.

4) Small flavor hacks that matter. Add a splash more lemon if the peaches taste flat, or a pinch of fine salt in the crumble to make the sweetness sing. Toast the oats in the topping skillet for 3 to 5 minutes first if you like a nuttier flavor. If you want extra shine or crunch brush very lightly with egg wash and sprinkle turbinado sugar just before baking.