Peach Crumble Pie

This peach crumble pie combines fresh, juicy peaches with a buttery, cinnamon-spiced crumble topping for an easy, crowd-pleasing dessert. Ready in just over an hour, it’s perfect for any occasion, from family dinners to summer picnics.

Prep Time20

Bake Time55

Course: Dessert

Cuisine: American

Keyword: Best Peach Pie Recipe, Crumble Top Peach Pie, Homemade Peach Pie Recipe, How to Make Peach Pie, Peach Crumble Pie, Peach Pie, Peach Pie Fresh Peaches, Peach Pie Recipe with Fresh Peaches, Peach Pie with Crumb Topping

Servings:

Calories: 208kcal

Ingredients

Single homemade pie crust for a 9 inch pie thawed in the refrigerator if from frozen

Crumb Topping

½ cup all-purpose flour
3 tablespoons unsalted butter very soft room temperature consistency
2 tablespoons light brown sugar packed
2 tablespoons granulated sugar
⅛ teaspoon ground cinnamon

Peach Pie Filling

5 cups from approximately 2 - 2 ½ pounds fresh peaches, peeled and cut into 1 inch pieces
½ cup light brown sugar packed
¼ cup cornstarch
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1 large egg
1 teaspoon water

Instructions

Preheat oven to 425° F.
Roll out the homemade pie crust to a 12 inch circle and line a 9 inch pie dish with the crust. Trim any excess crust from the outer edges then crimp the crust to give a decorative border for the peach pie. Place the pie dish into the refrigerator to allow the crust to stay chilled while preparing the remainder of the recipe.
To a small mixing bowl add the all-purpose flour, unsalted butter, light brown sugar, granulated sugar and ground cinnamon. Using a fork, or a clean hand, mix together all the ingredients until they start to stick together and create a crumble. You want some larger, and some smaller, clumps for the crumble topping. Place the crumble topping into the refrigerator to stay chilled while preparing the peach pie filling.
To a large mixing bowl add the fresh peaches, light brown sugar, cornstarch, fresh lemon juice, vanilla extract and ground cinnamon. Gently stir to combine so that all the peaches are evenly coated with the sugar and cornstarch. Set aside.
To a small bowl add the egg and water. Whisk to combine creating an egg wash.
Remove the pie crust from the refrigerator and, using a pastry brush, lightly brush the bottom and sides of the pie crust with the egg wash to prevent the bottom crust from getting soggy when baked with the juices from the fresh peaches. Discard any remaining egg wash as you will not need to use the entire egg for a single pie.
Spoon the peach pie filling into the prepared pie crust and spread into an even layer.
Remove the crumb topping from the refrigerator and sprinkle it evenly over the peach pie filling.
Place the peach pie with crumb topping onto a large baking sheet and into the center rack of the preheated oven. Bake at 425° F for 10 minutes then reduce the heat to 350° F and bake for an additional 40-45 minutes or until the crust and crumble topping are lightly golden and the peach filling is bubbly.
Remove the pie from the oven and allow it to cool completely at room temperature, for at least 3-4 hours, to allow the peach pie filling to set-up before slicing and serving.

Notes

When choosing your fresh peaches, you do not want them to be too firm or they will not have as sweet of a flavor. However, you do not want them to be overly ripe, or soft, or they will give off too much moisture when baked and can make your crust soggy.
You can substitute frozen, and thawed, peaches if fresh peaches are not available in your area. You will need to drain off any excess juices from the thawed peaches before using them in the recipe.
Be sure to plan ahead when preparing your ingredients for this peach pie. If you are making your pie crust the same day as your pie, you will want to allow enough time for your homemade pie crust to chill according to the recipe directions for your pie crust recipe used. If you are using a premade pie crust that has been frozen, you will need to allow enough time for your crust to thaw completely before rolling it out and preceding with the rest of the recipe preparation. Please note that your prep time will be increased for this recipe if making your homemade crust the same day as the rest of the recipe.
You can substitute a homemade single pie crust with a store bought frozen, or refrigerated pie crust. You will need to follow the directions on the package for proper thawing of the store bought crust before using for this recipe.

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