Peach Pie with Crumb Topping is a mouth-watering summer pie full of juicy peaches and topped with a sweet golden brown streusel. This pie is easy to make and is delicious with fresh summer peaches or canned peaches. Each delectable bite is full of flavor and will have peach lovers asking for seconds.

Slice of peach pie on a plate with the rest of the pie in the background.

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Many years ago, my aunt shared this Peach Pie with Crumb Topping recipe with me. My husband and I had gone fishing with her and my uncle one hot summer evening, and we caught a mess of fish in their lake. Afterwards, she cooked us hot dogs and served us the peach pie. She laughed because all she had on hand were hot dogs, but the peach pie more than made up for it. It’s a special memory that I hold onto and remember as if it were yesterday.

Peach pie with slices cut out and piece of pie sitting on plate.

This is the best peach pie, and it is a great recipe to make for a potluck, a family get-together, or a fun dinner party. I do remember that my aunt offered vanilla ice cream to top off the pie. However, I turned it down because the pie is so delicious that it doesn’t need anything else.

Why You Will Love This Peach Pie With Crumb Topping

You will love this peach pie with crumb topping because it’s easy to make, uses simple ingredients, and turns out perfect every time. The only time-consuming part is cutting the peaches, but this recipe can be made last-minute using canned peaches. It is great to serve at any celebration or get-together.

INGREDIENTS

This delicious peach pie recipe is not only simple to make, but it also uses simple ingredients.

Ripe Peaches
Flour
Sugar
Cinnamon
Butter
Unbaked pie crust (or homemade)
Vanilla ice cream or whipping cream (optional)

HINT: I almost always use a pre-made pie crust, because it is so much easier!

EQUIPMENT

You will need the following to create this homemade peach pie with crumb topping:

Instructions for Making the Peach Pie with Streusel Topping

To make this easy peach pie, begin by peeling and slicing the peaches really thin. You will need to slice 5 to 6 cups (about 10 peaches). If you’re making an 8- or 9-inch pie, you only need 5 cups, or your pie will overflow in the oven.

HINT: I like to use soft peaches because they are generally very ripe, and I cut my peaches really thin so they are fully cooked through.

For the peach mixture, combine the peaches, flour, sugar, and cinnamon in a large mixing bowl. Mix thoroughly and pour the peach filling into the unbaked pie crust.

Ingredients for peach filling sitting on counter.

Ingredients for peach mixture in a glass bowl.

For the crumble topping, melt the butter in a medium-sized mixing bowl. Add the flour and sugar and mix with a fork or pastry blender until crumbly and the size of small peas. Sprinkle crumb mixture on top of the pie.

Ingredients for crumb mixture sitting on counter.

Crumb mixture put together sitting by peach mixture mixed together.

Heat oven to 375 degrees and bake for 50 to 60 minutes. If the edges of the crust become too brown, you can use a pie shield or lay a 2- to 3-inch-wide strip of foil around the edge. Don’t cover the crumb portion, because you want that to be really brown.

Crumble topping on top of peach filling before it goes into the oven.

Once the pie is finished baking, place the pie on a cooling rack. It’s best served warm, but just as delicious when served at room temperature.

Tips for Baking the Pie

Even when I go light on the amount of peaches, the pie filling tends to overflow in the oven because I use a shallow 9-inch premade pie crust. To solve my problem, I put the pie on an aluminum foil-lined baking sheet and throw away the foil. I would suggest a deep dish 10-inch pie crust if you don’t want your pie to overflow when cooking.

Substituting or Modifying the Ingredients

Peach pie with crumb topping can be made with two cans of well-drained peaches in place of the fresh peaches. However, fresh fruit pies always seem to taste better than canned fruit pies. If you love fruit pies, another option is to substitute apples for peaches to make a delicious apple crumble pie.

Fresh peaches after just being washed off and sitting in a strainer in the sink.

For the pie crust, this can be a gluten-free pie crust if you desire. In fact, that is the type of pie shell I generally use. You can also make a homemade pie crust, but I like to take a shortcut and buy premade pie crusts.

If you want to top your pie, feel free to add a scoop of vanilla ice cream, fresh whipped cream, or Cool Whip.

How to Store Peach Pie

If time allows, I generally bake my pies the morning of the day I intend to serve them. I leave it to sit on the counter at room temperature until it is time to serve. However, this peach pie stays good for two to three days on the counter when wrapped in plastic wrap or stored in an airtight container.

Beyond two to three days, the pie crust gets soggy. It will still be good to eat for up to four days, but ours usually never lasts that long.

Slice of peach pie sitting on a yellow napkin.

Bon Appétit

This peach pie with crumb topping is a delicious summer treat, but equally delicious any time of year. This fresh peach pie is an easy recipe to make, and you will find yourself serving it for every special occasion. It also makes a great gift. In the summer, during peach season, I make many of these pies for our friends.

If you are a pie connoisseur, you might also want to check out my Grandma’s Chess Pie Recipe or Old Fashioned Chocolate Pie.

xoxo,
Molly