Best Peach Pie Recipe with Crumble Topping: Irresistibly Delicious
This recipe delivers an irresistibly delicious peach pie with a perfect crumble topping. It guides you through creating a flaky crust and a sweet, spiced peach filling, ensuring a delightful dessert every time.
Equipment
- 9-inch pie plate
- cookie sheet
Ingredients
- 1 recipe All Butter Pie Crust for bottom
- 5 cups peaches fresh, thawed frozen, or drained canned (approximately 2 pounds)
- ⅔ cup (134g) granulated sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 4 tablespoons (32g) cornstarch
Topping
- 1 recipe All Butter Pie Crust OR Crumble Topping
Instructions
- Preheat your oven to 425°F (218°C) and prepare a 9-inch pie plate with one pie crust, crimping the edges as desired.
- In a bowl, combine the peaches with granulated sugar, lemon juice, cinnamon, and cornstarch. Stir well to coat the fruit evenly.
- Pour the prepared peach mixture into the pie crust. Choose your preferred topping: a crumble, lattice, or double crust. If using a double crust, remember to cut vent holes.
- Place a pie shield or foil strips around the outer edge of the crust to prevent burning. Position the pie on a cookie sheet.
- Bake at 425°F for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, or until the crust is golden brown and fully baked.
Notes
- The filling may seem runny when hot but will thicken as it cools. Do not skip the initial high-temperature bake to ensure the bottom crust cooks properly.
- For fresh peaches, peel by scoring an X, boiling for one minute, and then transferring to an ice bath. Canned peaches should be well-drained and patted dry to avoid excess moisture. Prepare crust and topping ahead, but add sugar to fruit and fruit to crust just before baking.
- This filling ratio is versatile and works well for most fruits or berries. Serve with vanilla ice cream for an extra treat.
Notes
The filling may appear runny when removed from the oven but will thicken as it cools. Do not skip the initial high-temperature bake to ensure the bottom crust cooks properly. Fresh peaches should be peeled by scoring an X, boiling for one minute, and transferring to an ice bath. Canned peaches must be well-drained and patted dry to prevent excess moisture. Crust and topping can be prepared ahead of time; add sugar to fruit and fruit to crust only just before baking. The pie can be served with vanilla ice cream. This filling ratio works for almost any fruit or berry.