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.
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Many years ago, my aunt shared this recipe for Peach Pie with Crumb Topping with me. My husband and I went fishing with her and my uncle one hot summer evening and caught a mess of fish in their lake. Afterward, she cooked us hot dogs and served this peach pie. She laughed that all she was making were hot dogs, but the peach pie more than made up for it. It’s a special memory I hold onto and remember it like it was yesterday.
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 all on its own.
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 it can be made last minute using canned peaches. It is great to serve at any celebration or get-together.
This delicious peach pie recipe is not only simple to make, but it also uses simple ingredients.
- Ripe Peaches
- Unbaked pie crust (or homemade)
- Vanilla ice cream or whipping cream (optional)
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.
For the peach mixture, combine peaches, flour, sugar, and cinnamon in a large mixing bowl. Mix thoroughly and pour the peach filling into the unbaked pie crust.
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.
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.
Once the pie is finished baking, place the pie on a cooling rack. It’s best served warm, but delicious served at room temperature as well.
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 then just throw the foil away. 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.
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 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.
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.
Peach Pie with Crumb Topping
- paring knife
- cutting board
- wire cooling rack
- large mixing bowl
- medium mixing bowl
- 5 to 6 cups peeled and sliced fresh peaches (about 10 peaches)
- 1 cup sugar
- 3 tbsp. flour
- 1 tsp. cinnamon
- 1 9 – 10 inch pie unbaked pie crust
- 2/3 stick of butter, melted
- 1/2 cup sugar
- 3/4 cup flour
- vanilla ice cream or whipping cream (optional)
- Preheat oven to 375 degrees.
- In a large mixing bowl, stir sugar, flour, and cinnamon into peaches.
- Pour peach mixture into an unbaked pie shell.
- In medium mixing bowl, mix crumb mixture by combing melted butter, 1/2 cup sugar, and 3/4 cup of flour.
- Use a fork to mix crumb mixture until it becomes thick and crumbly.
- Crumble mixture on top of peach mixture in unbaked pie shell.
- Bake at 375 degrees for 50 to 60 minutes.
- Note: If edge of crust becomes too brown, cover the edges only with foil or a pie shield.
- Cool on wire cooling rack and serve warm or room temperature with vanilla ice cream or whipping cream.