Fresh peaches tossed in sugar, cinnamon, and nutmeg are nestled on top of a crisp homemade pie crust. Topped with a brown sugar and cinnamon crumble, this Peach Pie Recipe is absolute pie perfection.
Indulge in this fresh peach pie recipe for the ultimate dessert featuring sweet, juicy peaches layered atop a crispy homemade pie crust, with a flavorful crumb topping. Topped with a scoop of vanilla ice cream, it's the perfect way to enjoy peaches during peach season. We're sure you’ll agree there’s nothing better than peach pie with crumb topping!
If you love fruity desserts, you will also love these Cherry Bars and these Strawberry Shortcake Biscuits.
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Why You’ll Love This Peach Pie Recipe
- Layers of flavor and texture: From the flaky crust, to the sweet filling, to the crumb topping, you get loads of flavor and texture in every bite.
- Seasonal: There’s no better way to eat fresh seasonal peaches than in this fresh peach pie.
- Healthier than store-bought: Made with wholesome ingredients, this peach pie recipe with fresh peaches is a healthier alternative to a store-bought pie.
Ingredients
- Crust: We use a combination of cold butter, all-purpose flour, salt, and ice-cold water to prepare the pie crust.
- Peaches: We used large peaches, peeled and sliced, for the peach pie filling.
- Lemon juice: A touch of lemon juice helps to balance the flavors for the best peach pie recipe.
- Sugar: We used a combination of white granulated sugar and brown sugar to sweeten the filling.
- Spices: Cinnamon, nutmeg, and salt add flavor to the peach filling.
- Cornstarch: We mixed cornstarch into the filling so it would thicken up.
- Crumble Topping: Cold butter, brown sugar, all-purpose flour, cinnamon, salt, and vanilla extract make the sweet crumble topping.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mix in some raisins: For added texture and sweetness, raisins would make a great addition to this peach crumb pie.
- Add another fruit: Stir in blueberries to make a blueberry peach pie or add apples, bananas, or any other fruit you’d make a pie with.
- Stir in some ginger: For a bit of a kick, you can add freshly grated ginger.
How to Make Peach Pie
Get all your ingredients together and pull out your food processor and a pie dish.
Step 1: Make the dough. Use a food processor to mix the butter, flour, and salt until the dough forms small chunks. Add water, one tablespoon at a time, and mix. Continue adding water until the dough starts to form large clumps.
Step 2: Shape the dough. Place the dough onto a lightly floured surface and press it into the shape of a ball using your hands. Carefully flatten it into a disc. Wrap the dough in two layers of plastic wrap and immediately place it in the refrigerator for at least 1 hour. Be careful not to overwork the dough.
Step 3: Transfer the dough to a pie dish. Remove the dough from the refrigerator, roll it into a circle that is larger than your pie plate, and then transfer the dough to the pie dish. Cover with plastic wrap and refrigerate for 30 minutes.
Step 4: Prepare the filling. Get the oven going while you mix the sliced peaches and lemon juice together. In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, salt and cornstarch. Pour the peaches into the sugar mixture, stir, and set aside.
Step 5: Prepare the crumble topping. Cut the butter into cubes, place in a bowl, and then add the brown sugar, flour, cinnamon, salt, and vanilla extract. Use a pastry cutter or fork to mix.
Step 6: Layer the pie. Take the pie crust out of the fridge, fill it with the peach filling, and then sprinkle it with the crumb mixture.
Step 8: Bake the pie. Bake the pie for 20 minutes at 375℉, then turn the oven up to 400℉ and bake for another 25 minutes.
Hint: Don't Overwork the Dough
Be careful not to overwork the dough so it doesn’t become tough and dry. Overworking results in a denser, chewier consistency rather than a tender, flaky texture.
Serving Suggestions
This peach pie with crumb topping makes for the perfect dessert following any meal. Here are some great ideas for serving it.
- Pair it with this Creamy Cucumber Salad, this Chicken and Mushrooms, and these Creamy Garlic Mashed Potatoes for a special celebratory meal.
- Include it as part of a dessert tray for a party along with this Easy Fruit Pizza.
- Serve it for a weekend brunch with this Hashbrown Breakfast Casserole and this Cinnamon Chip Bread.
Expert Tips
- Use just ripe peaches: Choose peaches that are just ripe, as overly ripe peaches will fall apart and be difficult to peel.
- Storage: Leftover peach pie will keep on the kitchen counter for 3-4 days, covered with a pie cover or aluminum foil. To extend its shelf life, you can place the pie in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
- Plan accordingly: Because the crust needs to rest twice, you’ll need to get the dough started well before you want to serve the pie.
- For easy peeling: Place the peaches in a pot of boiling water for a few seconds, and once cool, remove the peels.
- Cool completely: Allow the pie to cool before slicing so the filling has time to firm up.
Recipe FAQs
Yes, you can use frozen or canned peaches if fresh ones aren't available. If using frozen, be sure to thaw them for a few minutes to remove any excess water and if using canned, you will need to thoroughly drain them first. This will help reduce the risk of the crust getting soggy.
Any ripe peach will work for peach pie whether it be freestone or clingstone.
You don’t have to peel the peaches, but the skin has a slightly bitter flavor and fuzzy texture so we like to remove it before baking. If you don’t mind the skin, then you can leave it on.
More Scrumptious Pie Recipes
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Peach Pie Recipe
Equipment
Ingredients
Pie Crust
- 1 cup butter cold
- 2¼ cup all-purpose flour
- 1 tsp salt
- 5-6 tbsp ice cold water
Filling
- 7 large peaches pealed and sliced
- 2 tbsp lemon juice
- ½ cup granulated sugar
- ⅓ cup brown sugar
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup cornstarch
Crumble Topping
- ½ cup butter cold
- ¾ tsp brown sugar
- 1 cup all-purpose flour
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Using a food processor, mix together butter, flour and salt. Mix for 2-3 seconds until the dough forms small chunks.
- Add water, one tablespoon at a time, to the mixture and mix for 10 seconds. Continue adding water until the dough starts to form large clumps. Be careful not to add too much water.
- Place the dough onto a lightly floured surface and press it into the shape of a ball using your hands. Carefully flatten it into a disc. Wrap the dough in two layers of plastic wrap and immediately place it in the refrigerator for at least 1 hour. Be careful not to overwork the dough.
- Lightly flour your workspace and remove the dough from the refrigerator. Using a rolling pin, evenly roll the dough into a circle. Roll the dough until it is 3 inches larger than your pie dish.
- Transfer the dough to a pie dish by folding it in half and then into a quarter. Carefully unfold the dough in the pie dish. Once the dough has been arranged in the dish, you can create your crust pattern.
- Cover with plastic wrap and refrigerate for an additional 30 minutes.
Filling
- Preheat oven to 375℉
- Mix sliced peaches and lemon juice together.
- In a separate bowl, mix together granulated sugar, brown sugar, cinnamon, nutmeg salt, and cornstarch. Pour the peaches into the sugar mixture and carefully stir. Set aside
Crumble Topping
- Cut the cold butter into cubes and place in a bowl. Add brown sugar, flour, cinnamon, salt, and vanilla extract. Mix together using a pastry cutter.
- Remove the pie crust from the refrigerator and fill it with the peach filling. Then, sprinkle the crumb mixture evenly over the top.
- Bake for 20 minutes at 375℉, then turn the oven up to 400℉ and bake for an additional 25 minutes.
Notes
-
- Use just ripe peaches: Choose peaches that are just ripe, as overly ripe peaches will fall apart and be difficult to peel.
-
- Storage: Leftover peach pie will keep on the kitchen counter for 3-4 days, covered with a pie cover or aluminum foil. To extend its shelf life, you can place the pie in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
-
- Plan accordingly: Because the crust needs to rest twice, you’ll need to get the dough started well before you want to serve the pie.
-
- For easy peeling: Place the peaches in a pot of boiling water for a few seconds, and once cool, remove the peels.
-
- Cool completely: Allow the pie to cool before slicing so the filling has time to firm up.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
Such a yummy and refreshing pie. Perfect for you next summer BBQ.