Fresh Peach Pie With Crumb Topping Recipe

I just made a Peach Pie With Crumble Topping and I’m not kidding when I say the slices come out juicy, spiced, and crowned with a buttery crumble you’ll fight to steal.

I’m obsessed with this Fresh Peach Pie With Crumb Topping because the fruit fights back with sweet juice and brown sugar and the crust actually holds up. I love when the peach flavor is front-and-center, not hiding behind too much fuss.

This is Peach Crisp Pie territory, but with a serious Peach Pie With Crumble Topping attitude, crunchy butter crumbs meet slices of ripe peaches and warm cinnamon. I want a fork now.

I want the sticky edges and the snaps of topping. No fluff, just juicy, messy, honest pie that makes me keep going back for another slice daily.

Ingredients

• Flour for crust: the sturdy base that holds everything together, flaky and comforting.
• Salt: wakes up the crust’s flavor, small but essential.
• Sugar for crust: a hint of sweetness so the dough isn’t flat.
• Cold butter for crust: makes it flaky, pockets of buttery goodness.
• Ice water: binds the dough without melting the butter, keeps it tender.
• Peaches: juicy, sweet fruit that’s the whole point, bright and summery.
• Sugar for filling: brings out the peaches’ natural sweetness, not cloying.
• Brown sugar for filling: adds caramel notes and depth, kinda cozy.
• Cornstarch: thickens the juices so the filling isn’t runny.
• Cinnamon: warm spice that hugs the peaches, familiar and homey.
• Nutmeg: a subtle background spice, adds warmth without shouting.
• Salt for filling: balances the sweetness, makes flavors pop.
• Lemon juice: brightens the filling, keeps flavors fresh and lively.
• Vanilla extract: optional but it rounds everything out, soft and nice.
• Butter pats in filling: little buttery pockets that melt for richness.
• Flour for topping: gives the crumbs structure, makes a crunchy crown.
• Brown sugar for topping: chewy, caramel-y crumbs that contrast the fruit.
• Granulated sugar for topping: adds crisp bits and a little sparkle.
• Cinnamon for topping: ties the crumbs to the filling’s spice.
• Salt for topping: balances the sweet crumbs, tiny but mighty.
• Cold butter for topping: creates those buttery, clumpy crumbs you’ll love.

Ingredient Quantities

• 2 1/2 cups all purpose flour for crust
• 1 teaspoon salt
• 1 tablespoon granulated sugar (for crust)
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6 to 8 tablespoons ice cold water
• 5 to 6 large ripe peaches, peeled, pitted and sliced (about 6 cups)
• 2/3 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt (for filling)
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract (optional but nice)
• 2 tablespoons unsalted butter, cut into small pats (to dot filling)
• 1 cup all purpose flour for crumb topping
• 1/2 cup packed light brown sugar for topping
• 1/4 cup granulated sugar for topping
• 1 teaspoon ground cinnamon for topping
• 1/4 teaspoon salt for topping
• 8 tablespoons (1 stick) cold unsalted butter, cubed for topping

How to Make this

1. Make the crust: In a large bowl whisk 2 1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar. Cut in 1 cup cold cubed butter with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized bits. Sprinkle 6 to 8 tablespoons ice cold water a tablespoon at a time and gently mix until dough just holds together. Try not to overwork it. Form into a disk, wrap and chill at least 30 minutes.

2. Preheat oven to 400 F. Roll out chilled dough on a lightly floured surface to about 12 inch circle and fit into a 9 inch pie pan, trim and crimp edges. Chill the lined pan in the fridge while you make the filling and topping so the crust stays cold.

3. Make the filling: In a big bowl toss 5 to 6 large peeled, pitted and sliced peaches (about 6 cups) with 2/3 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon salt, 1 tablespoon lemon juice and 1 teaspoon vanilla if using. Let sit 10 minutes so juices start to mingle and the cornstarch can hydrate.

4. Make the crumb topping: In a bowl combine 1 cup flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in 8 tablespoons cold cubed butter with a fork, pastry cutter or your fingers until mixture is crumbly with some larger clumps for crunch. Keep it cold.

5. Assemble: Pour the peach filling into the chilled crust and dot the surface with 2 tablespoons small pats of butter. Pack the crumb topping evenly over the peaches, pressing down slightly so crumbs stick and the pie will hold together.

6. Bake high then lower: Bake at 400 F for 15 minutes to set crust and jumpstart bubbling, then reduce oven to 350 F and bake another 35 to 45 minutes until filling is bubbling through the topping and crumbs are golden brown. If edges brown too fast, shield them with foil or a pie shield.

7. Watch for doneness: You want a thick glossy filling and golden crumbs. If the top is browning but filling not bubbling, tent with foil and continue baking. Total bake time will be about 50 to 60 minutes.

8. Cool to set: Let the pie cool at least 2 hours on a wire rack so the filling firms up; peaches are juicy and cutting too soon makes a runny mess. If you can wait longer it slices even cleaner.

9. Serve and store: Serve plain or with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge 3 to 4 days. Reheat single slices in the oven or microwave if you like it warm.

10. Quick tips: Keep butter and water super cold for a flaky crust. Do not overwork dough. If peaches are underripe or bland add an extra tablespoon of lemon and a bit more sugar to taste. If filling seems too thin at assembly, add another tablespoon of cornstarch.

Equipment Needed

1. Large mixing bowl for the crust and filling
2. Small to medium bowls for the crumb topping and chilling bits
3. Pastry cutter (or clean fingers) to cut in the butter
4. Rolling pin and a lightly floured surface to roll the dough out
5. 9 inch pie pan (metal or glass) to bake the pie in
6. Measuring cups and spoons for dry and wet ingredients
7. Spatula or bench scraper to transfer dough and pack the topping
8. Baking sheet to catch drips and make it easier to move the pie
9. Wire cooling rack so the pie can cool and set properly

FAQ

Fresh Peach Pie With Crumb Topping Recipe Substitutions and Variations

• All purpose flour (crust): Use pastry flour for a more tender, flaky crust; or try a 50/50 mix of all purpose and whole wheat pastry flour for nuttier flavor; for gluten free, swap in a 1:1 certified gluten free baking blend.
• Cold unsalted butter (crust & topping): Use cold vegetable shortening or chilled lard for extra flakiness if you don’t want butter; or use a 50/50 mix of butter and shortening so you still get some butter flavor but a sturdier crust.
• Cornstarch (filling): Replace with instant tapioca or arrowroot powder for a clearer, glossy filling; if you dont have those, use 3 tablespoons of all purpose flour, but cook well so it thickens fully.
• Fresh peaches: Use nectarines straight across if you prefer no fuzz; or use 5 to 6 cups frozen peaches, thawed and drained, but reduce added juice slightly so the filling isnt too runny.

Pro Tips

1) Chill everything, for real. Keep the butter and water ice cold and chill the rolled crust in the fridge after you fit it into the pan so it doesn’t slump. If your kitchen is warm, pop the whole lined pan in the freezer for 10 minutes before filling. Cold fat = flakier crust.

2) Control peach juice so the filling isn’t soupy. Let the peach-sugar mix sit for 10 minutes, then drain off a couple tablespoons of extra juice if it looks very wet, and whisk that into the cornstarch before adding back. If peaches are extra juicy add an extra tablespoon of cornstarch. Too much cornstarch makes it pasty, so add gradually and test.

3) Make the crumb topping with chunks, not dust. Cut the butter in until you have a mix of pea-size crumbs and some larger clumps. Those bigger pieces brown and give nice crunch. Keep the topping cold until you spoon it on, or it’ll just melt into the fruit.

4) Use heat tricks to get a glossy, thick filling. Start hot at 400 F for 15 minutes to jumpstart bubbling, then lower to 350 F and tent the edges with foil if they brown too fast. If the top is brown but not bubbling, lower the rack, tent the top, and keep baking until you see bubbles for at least a minute or two.

5) Let it set, even if you want a slice now. Cool at least 2 hours on a wire rack so the filling gels and slices cleaner. If you must serve warm, cut a sloppy wedge and scoop with an ice cream spade, or reheat leftovers in a 325 F oven for 10 to 15 minutes to loosen the center without overcooking the crust.