Peach Pie with Brown Sugar Crumble and Flaky Crust
Fresh, juicy, peaches in a flaky crust with a crumb topping – the things late summer dreams are made of! Add a scoop of vanilla ice cream and you will be in heaven.
This peach crumble pie recipe is for the true peach lovers. It’s an easy recipe that can be made with fresh peaches at the height of peach season or frozen peaches in the winter. Either way, it is best served on the day you make it while the crumbles on the top of the pie are nice and crumbly (if you make this recipe with fresh peaches, the peach juices will be juicing!)! Before you get started, you may want to place some aluminum foil at the bottom of your oven to catch any overflow!
Here’s how to make it:
Step 1: Make your pie crust (or buy your pie crust) and put it in the refrigerator to chill. I like to use this flaky pie crust recipe.
Step 2: Combine the peaches, lemon juice, sugar and cornstarch in a large bowl and mix to coat the peaches. Set aside to juice.
Step 3: While the peaches are juicing, make the crumble. Combine the flour, brown sugar, salt, and cinnamon in a small bowl. Add the butter cut together using a pastry blender (or small food processor) until a coarse meal forms – you want pea-size pieces of butter. Stir in the chopped pecans if using. Cover with plastic wrap and refrigerate until ready to use.
Step 4: Remove pie crust from refrigerator and pour the peach filling into it. Level out the filling using a spatula or spoon. Place the pie into the preheated oven and bake for 30 minutes.
Step 5: Remove the pie from the oven and sprinkle the crumb topping over the pie. Place pie back into the oven and bake for another 30 minutes or until you see bubbling throughout the top of the pie.
Step 6: Allow the pie to set (cool down to warm) before serving.
Step 7: Add a scoop of ice cream and enjoy!
How do you keep a peach pie from being runny?
Peach pie, if made with fresh peaches during peak peach season will be even more juicy than most fruit pies. But that doesn’t mean it has to be runny! The best way to prevent your peach pie from being runny is to make sure you bake the pie until you see bubbles around the outside of the pie AND in towards the center. You want the whole thing to be bubbling! The bubbles may be less prominent towards the center but make sure you see a few. The other thing to keep in mind is that the pie will be runny if you try to serve it while it’s still hot. Allow the pie to set as it cools and wait until it’s just warm to serve.
What is pie crumble made of?
Pie crumble can be made with a variety of ingredients. This recipe keeps it simple with flour, brown sugar, salt, cinnamon, butter, and chopped nuts. But crumbles can also include oats and other spices/nuts.
What is the best thickener for peach pie?
The best thickener for peach pie filling is cornstarch. It’s flavorless, vegetarian, and holds the filling together nicely without turning it gelatinous.
Peach Pie with Brown Sugar Crumble and Flaky Crust
Equipment
- 1 9-inch pie plate
Ingredients
Peach Filling
- 2 pounds fresh ripe peaches, sliced (you can leave the peach skins on or remove them if you prefer)
- 1 ½ tbsp fresh lemon juice
- ¼ cup granulated sugar
- 2 tbsp cornstarch
Brown Sugar Crumble Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 5 tbsp unsalted butter, cut into small cubes
- ¼ cup chopped pecans
Instructions
Make the Pie Crust
- Make your pie crust. I like this flaky pie crust recipe. Put it into the refrigerator while you prepare the filling.
Make the Peach Filling
- Combine the peaches, lemon juice, sugar and cornstarch in a large bowl and mix to coat the peaches. (If you are using frozen peaches, allow them to come to room temperature first.)
- Set aside and allow to juice for at least 10 minutes.
- Preheat the oven to 400℉.
Make the Crumble
- While the peaches are juicing, make the crumble topping.
- Combine the flour, brown sugar, salt, and cinnamon in a small bowl.
- Add cubes of butter to the dry ingredients and cut together using a pastry blender until a coarse meal forms – you're looking for pea-size pieces of butter. (You can also use a small food processor or blender for this step, pulsing just until the coarse meal forms.)
- Stir in the chopped pecans if using.
- Cover with plastic wrap or put in an airtight container and refrigerate until ready to use.
Make the Pie
- Take the prepared pie crust out of the refrigerator and pour the peach filling into it. Level out the filling using a spatula. Place the pie in the preheated oven and bake for 30 minutes.
- Remove the pie from the oven and reduce the temperature to 375℉.
- Sprinkle the crumble over the top of the pie and press down gently with a spoon or spatula. If you haven't already, this would be a good time to put some aluminum foil under the pie pan to catch any juices that bubble over. Put the pie back in the oven and bake for another 30 minutes or until the crumble topping is golden brown and you see bubbling around the edges of the pie and towards the center as well.
- NOTE: If the edges of the crust seem to be getting too brown, tent some aluminum foil over the top of the pie for the remainder of the cooking time.
- Allow the pie to cool until warm before slicing and serving. Add a nice big scoop of vanilla ice cream and enjoy!
