Peach Crumble Pie
Recipe by:Fresh peaches take center stage in this Peach Crumble Pie, layered with cozy spices and finished with a buttery almond crunch. The filling bakes up bubbly and sliceable, blending classic comfort with something just a little extra.
Ingredients
Pie Ingredients
- 1 pie dough for a single crust, store-bought or homemade
- 6 cups sliced peaches (3 pounds, about 7–8 large peeled and pitted peaches)
- ½ cup granulated sugar
- 2 tablespoons light brown sugar
- ¼ cup cornstarch see notes for freezing option
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ teaspoon almond extract optional
Almond Crumble Ingredients
- ⅔ cup all-purpose flour
- ½ cup light brown sugar
- ⅓ cup sliced or slivered almonds roughly chopped
- ½ teaspoon ground cinnamon
- 5 tablespoons salted butter melted and cooled slightly
Instructions
- Roll out the pie crust ¼-inch thick and fit it into a 9-inch pie pan. Crimp or pinch the edges.1 pie dough
- Freeze the crust for 10-15 minutes to prevent it from shrinking in the hot oven. Place your oven rack in the lower ⅔ position of the oven. Preheat the oven to 425°F (220°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans.
- Bake for 12–15 minutes, until the edges are set and starting to turn lightly golden. Reduce the oven temperature to 375°F (190°C). Then, carefully remove the parchment and weights. Prick the bottom of the crust lightly with a fork to prevent bubbling. Return to the oven and bake for an additional 5 minutes to set the bottom crust.Remove the pie from the oven and let it cool slightly while preparing the filling.
- In a large mixing bowl, combine sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and almond extract. Toss gently to coat. Let the filling mixture sit for 5–10 minutes while making the crumble.6 cups sliced peaches, ½ cup granulated sugar, 2 tablespoons light brown sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt, ¼ teaspoon almond extract
- To make the crumble, combine flour, almonds, brown sugar, granulated sugar, and cinnamon in a medium bowl.⅔ cup all-purpose flour, ⅓ cup sliced or slivered almonds, ½ cup light brown sugar, ½ teaspoon ground cinnamon
- Stir in the melted butter, breaking the mixture into clumps as it combines.5 tablespoons salted butter
- Give the peaches a quick stir to redistribute the juices, then pour them into the prepared crust, spreading evenly. Sprinkle crumble mixture evenly over the top.
- Place the pie on a rimmed baking sheet to catch any drips. Bake for 50–55 minutes, or until the filling is bubbling and the crumble is golden brown. If the crumble browns too quickly, tent loosely with foil.
- Cool pie on a wire rack for at least 2–3 hours before slicing to allow filling to set.
Notes
Cornstarch vs. flour: Cornstarch produces a clear, sliceable filling but it breaks down when frozen. If you plan to freeze the pie (before or after baking), substitute ⅓ cup all-purpose flour in place of cornstarch for better stability.
Peaches: To substitute frozen peaches (do not thaw first), increase cornstarch to 5 tablespoons, and bake a bit longer if needed.
Storage: Store leftovers lightly covered at room temperature for 1 day, or in the refrigerator for up to 3 days.
Freezing: For best results, freeze the fully baked pie (using flour thickener). Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.
Equipment
Nutrition
Calories: 401kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 236mg | Potassium: 234mg | Fiber: 3g | Sugar: 39g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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