Fresh Peach Pie with Crumb Topping (Canned Peach Option)

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 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.

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.

In this recipe you’ll learn:

• Why fresh peaches make the best peach pie (and how to substitute canned peaches if needed)
• How to make a buttery crumb topping that bakes crisp and golden
• The easiest way to keep the filling from becoming runny
• Tips for preventing a soggy bottom crust
• How to know when your peach pie is fully baked

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)

EQUIPMENT

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

• Cutting board
• Knife
• Pie pan
• Wire rack
• A medium bowl and a large bowl

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, which is about 8-10 medium fresh 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 the 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 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.

Your pie is done once the filling is bubbling and the crumb topping and crust are golden brown. The topping may even look a bit like melted caramel. Let the pie cool completely before slicing, as this gives the filling time to set. If you cut into it while it’s still warm, the filling may look runny even though the pie is fully baked.

How to Keep Peach Pie from Getting a Soggy Bottom Crust

To ensure the bottom of your crust doesn’t get soggy, let the peach filling sit just long enough to combine the ingredients, but don’t let it become overly juicy before baking. Bake the pie on the lower oven rack so the bottom crust receives plenty of heat, and allow the pie to bake until the filling is bubbling. Cooling the pie completely also helps the filling set properly.

Substituting or Modifying the Ingredients

While you can substitute canned peaches in this recipe, fresh, ripe peaches deliver the best flavor and texture. Their natural sweetness, juiciness, and firm flesh become perfectly tender as they bake without turning mushy, creating a filling that holds together beautifully. For the best results, choose peaches that give slightly when gently squeezed and have a sweet, fragrant aroma. During peach season, their sun-ripened flavor is hard to beat.

If fresh peaches aren’t available, canned peaches are a great year-round alternative. Simply use two 15-ounce cans of sliced peaches, well drained, and reduce the sugar to ½ cup and the flour to 3 tablespoons. The buttery crumb topping stays exactly the same.

Fresh Peaches vs. Canned Peaches for Peach Pie

Fresh	Canned
Best flavor	Convenient year-round
Firmer texture	Softer texture
Best during peach season	Great when peaches aren’t available
No adjustments	Reduce sugar and flour

Frozen peaches can also be used if thawed completely and well drained before making the filling. However, they will not be as firm as ripe peaches.

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.

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 love fruit pies, you can easily swap peaches for apples and make my delicious Apple Crumble Pie. It’s another classic dessert that’s especially good in the fall and during the holiday season.

If you are a pie connoisseur and love any type of pie, check out my Grandma’s Chess Pie Recipe or my Old Fashioned Chocolate Pie.

xoxo,
Molly