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

Peach Pie with Crumb Topping

Peach Pie with Crumb Topping is a mouth-watering summer pie full of juicy peaches and topped with a sweet golden brown streusel.
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Equipment

  • paring knife
  • cutting board
  • wire cooling rack
  • large mixing bowl
  • medium mixing bowl

Ingredients
  

  • 1 9 - 10 inch pie unbaked pie crust

Peach Pie Filling

  • 5 to 6 cups peeled and sliced fresh peaches. This recipe uses about 8-10 medium fresh peaches, which equals roughly 6 cups of sliced peaches.
  • 1 cup sugar
  • 1/4 heaping cup of flour
  • 1 tsp. cinnamon

Crumb Topping

  • 2/3 stick of butter, melted
  • 1/2 cup sugar
  • 3/4 cup flour

Serving Toppings

  • vanilla ice cream or whipping cream (optional)

Instructions
 

  • 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 a medium mixing bowl, make crumb mixture by combining 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 a wire cooling rack and serve warm or room temperature with vanilla ice cream or whipping cream.

Notes

To use canned peaches, use two 15-ounce cans of sliced peaches, well drained. Since canned peaches are already sweetened, reduce the sugar to ½ cup and the flour to 3 tablespoons. The buttery crumb topping stays exactly the same.
To substitute apples, use 5 to 6 cups of thinly sliced apples. Continue with the rest of the ingredients.