Best 13 Peach Crumble Pie Recipes

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Indulge in a delightful culinary journey with our tantalizing peach crumble pie, a harmonious blend of sweet, juicy peaches enveloped in a crispy, golden-brown oat crumble. This delectable treat is a symphony of flavors and textures, perfect for any occasion.

Savor the burst of freshness from plump, ripe peaches, carefully selected for their sweetness and aroma. The peaches are gently tossed in a mixture of sugar and spices, enhancing their natural flavors. Nestled within a flaky, buttery crust, the peaches are embraced by a generous layer of oat crumble, creating a textural contrast that will delight your taste buds.

Each bite of this peach crumble pie is an explosion of flavors and textures. The sweet, juicy peaches meld seamlessly with the crispy, buttery oat crumble, creating a symphony of flavors that will tantalize your palate. The pie is finished with a sprinkle of turbinado sugar, adding a touch of extra sweetness and crunch.

This recipe collection includes variations of the classic peach crumble pie, catering to diverse preferences and dietary needs. Whether you prefer a gluten-free option or a vegan alternative, we have you covered. Explore our selection of recipes and discover the perfect peach crumble pie that suits your taste and dietary choices.

Embark on a culinary adventure with our peach crumble pie recipes. Treat yourself and your loved ones to this timeless dessert that captures the essence of summer's bounty.

Let's cook with our recipes!

PEACH CRUMBLE PIE



Peach Crumble Pie image

This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Number Of Ingredients 11

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon fine salt
2 teaspoons granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Steps:

  • Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
  • Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

Nutrition Facts : Calories 379 g, Fat 20 g, Fiber 2 g, Protein 4 g

PEACH CRUMBLE PIE



Peach Crumble Pie image

My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!

Provided by Vanessa Findiesen

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust pastry
9 medium (2-1/2" dia) (approx 4 per lb)s fresh peaches, peeled and halved
¾ cup white sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, cut into small pieces
1 pinch salt
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
  • Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
  • Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
  • Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g

PEACH-PIE CRUMBLE BARS



Peach-Pie Crumble Bars image

Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 16 bars

Number Of Ingredients 9

1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sugar
2 cups all-purpose flour
1 teaspoon coarse salt
1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
  • Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

PEACH PIE WITH ALMOND CRUMBLE TOPPING



Peach Pie with Almond Crumble Topping image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

Sweet dough for 1 crust pie
1 cup all-purpose bleached flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter, melted
3 pounds firm, ripe, yellow fleshed free stone peaches, about 8 or 9 medium peaches
1/2 cup sugar
2 tablespoons all-purpose bleached flour
1/2 teaspoon almond extract
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter

Steps:

  • To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
  • Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
  • To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
  • Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

SOUR CREAM PEACH CRUMBLE PIE



Sour Cream Peach Crumble Pie image

This pie is super rich with a crumb topping and lattice crust. You can use fresh or canned peaches and it comes out great!

Provided by Pat Turner

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
5 medium (blank)s fresh peaches - peeled, pitted, and sliced
1 cup sour cream
¾ cup white sugar
⅓ cup all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
6 tablespoons all-purpose flour
¼ cup brown sugar
¼ teaspoon ground cinnamon
3 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.
  • Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.
  • Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.
  • Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 392 calories, Carbohydrate 48.2 g, Cholesterol 19.3 mg, Fat 20.7 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 209 mg, Sugar 23.5 g

PEACH CREAM CRUMBLE PIE



Peach Cream Crumble Pie image

A peach pie with a creamy custard flavor topped with a crunchy crumble topping.(Say that really fast 5 times!) A family tradition for generations. It will have people ask for their own pie... it's that good! Please read all directions first. Use your own crust recipe or Pillsbury ready made. Always a favorite anytime. Enjoy from our home to yours.

Provided by ruby_red83

Categories     Pie

Time 1h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter
4 cups fresh sliced peaches or 4 cups unsweetened frozen peaches, thawed
1 cup sugar, divided
4 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch
1 egg
1/2 teaspoon vanilla extract
1 cup sour cream
1/3 cup sugar
1/3 cup all-purpose flour
1/2 cup oatmeal (any kind)
1 -2 teaspoon cinnamon
1/4 cup butter

Steps:

  • CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges.
  • FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping.
  • TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.

Nutrition Facts : Calories 530, Fat 24.8, SaturatedFat 15, Cholesterol 84.8, Sodium 293, Carbohydrate 72.5, Fiber 2.8, Sugar 40.7, Protein 6.8

PEACH SLAB PIE WITH ALMOND CRUMBLE



Peach Slab Pie with Almond Crumble image

Peach pie is my dad's favorite and the first pie I ever made, so it holds a special place in my heart. I add a twist to this version with an almond crumble and a touch of honey to highlight the natural sweetness of the peaches.

Provided by Dan Langan

Categories     dessert

Time 4h10m

Yield 12 servings

Number Of Ingredients 21

2 cups all-purpose flour
2 tablespoons packed light-brown sugar or white sugar
3/4 teaspoon fine salt
4 tablespoons vegetable shortening
1 stick (8 tablespoons) frozen unsalted butter
5 tablespoons cold water
2 teaspoons apple cider vinegar or white vinegar
Cooking spray
2 tablespoons vanilla wafer crumbs, optional
5 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup all-purpose flour
1/2 cup slivered raw almonds
3 pounds ripe yet firm yellow peaches, peeled, pitted and cut into 3/4-inch chunks
1/2 cup granulated sugar
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch fine salt
Zest and juice of 1/2 lemon
1/4 cup honey

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour with your fingertips until the shortening is nearly incorporated.
  • Grate the frozen butter on the large holes of a box grater into the flour. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Stir the cold water and vinegar together in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate dry bits of flour.
  • Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
  • dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
  • Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
  • the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
  • overnight.
  • Allow the chilled dough to rest at room temperature for 5 minutes. Spray a rimmed 9-by-13-inch sheet pan with cooking spray and sprinkle with 1 tablespoon of vanilla wafer crumbs if using; set aside. On a floured surface, roll the dough into a rectangle about 12 inches by 16 inches. Transfer to the prepared pan, pressing the dough into the bottom and corners of the pan. Fold the extra dough under itself so the crust is even with the top edge of the pan. Sprinkle the remaining 1 tablespoon wafer crumbs if using over the bottom crust. Chill while you prepare the crumble.
  • For the crumble: Stir the melted butter, brown sugar, cinnamon and salt together in a medium bowl. Stir in the flour and almonds. Set aside.
  • For the filling: Place the peaches in a large bowl, sprinkle with the sugar, flour, salt and lemon zest and toss well. Add the lemon juice and honey and toss again. Pour the filling into the chilled crust and scatter the almond crumble over the top. Freeze the pie for 30 minutes.
  • When ready to bake, place another sheet pan on the center rack of the oven and preheat the oven to 400 degrees F. Place the chilled pie onto the preheated sheet pan and bake for 25 minutes. Lower the temperature to 375 degrees F and bake until the top is golden and the filling is puffed and bubbling in the center, 60 to 70 minutes longer. If the pie browns too quickly, place a piece of aluminum foil that has a few holes poked in it over the top of the pie for the remainder of the baking time. Serve warm or room temperature.

STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE



STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE image

Categories     Fruit     Dessert     Bake     Summer

Yield 8-10 people

Number Of Ingredients 13

Ingredients
1 unroll & fill piecrust
3 large ripe peaches
1 pint blueberries
1 quart strawberries
3 heaping tablespoons King Arthur Signature Secrets or flour
3 heaping tablespoons granulated sugar
Crumble Topping
1 cup all-purpose flour
½ cup packed light brown sugar
¼ cup granulated sugar
pinch of salt
1 stick cold unsalted butter

Steps:

  • Instructions Preheat your oven to 450˚. Unroll the piecrust & roll out to a slightly larger diameter. Gently place the piecrust in a large pie dish or quiche dish, fitting the piecrust to the pan or dish. Immerse the peaches in hot or boiling water for 3-5 minutes, which will allow the skins to easily peel away from the fruit. Thinly slice the peaches & overlap the slices in the crust. Chop a few peach slices in the center of the crust. Sprinkle a tablespoon each Signature Secrets & sugar over the peaches. Sprinkle the blueberries over the peaches, removing any leaves, stems or yucky berries along the way. Sprinkle a second tablespoon of Signature Secrets & sugar over the blueberries. Hull the strawberries. Slice the larger berries in half, then layer the strawberries over the blueberries. Sprinkle the last tablespoon each Signature Secrets & sugar over the strawberries. Refrigerate the pie while you make the crumble topping. For the crumble topping, cut the butter into 12 slices, then cut each slice into 4 cubes. Place the cubes into a food processor, & add the remaining ingredients (a). Process until all ingredients have been incorporated (b). Crumble the crumble topping over the fruit (c). Bake the crumble pie for 15 min at 450˚, then reduce the temperature to 350˚ & bake for an additional 50-60 minutes. The crumble topping should be nicely browned & the fruit juices should be bubbling. Let the pie cool completely before serving. Serve with vanilla ice cream or whipped cream.

PEACH/BLUEBERRY CRUMBLE PIE (GIADA)



PEACH/BLUEBERRY CRUMBLE PIE (GIADA) image

Categories     Dessert     Bake     Peach     Summer

Yield 8 slices

Number Of Ingredients 19

Butter, for greasing the pie dish
Filling:
1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
1/2 cup brown sugar
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Zest of 1 large lemon
One 9-inch unroll-and-bake refrigerated pie crust
1 egg white, lightly beaten
Topping:
1/2 cup slivered almonds
1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
1/2 cup quick cook oats
1/2 cup flour
1/2 cup brown sugar
almond extract

Steps:

  • Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish. For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl. Unroll the pie crust and place in the pie dish. Brush the inside with the egg white. For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor. Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

PEACH CRUMBLE PIE



Peach Crumble Pie image

Make and share this Peach Crumble Pie recipe from Food.com.

Provided by barefootmommawv

Categories     Pie

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
4 cups peaches, quartered and peeled (8 to 10 medium)
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
2 tablespoons whipping cream
1 egg
1/2 cup Gold Medal all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, softened (or margarine)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl(1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling).
  • Heat oven to 425°F
  • On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside down 9 inch glass pie plate. Fold pastry into quarters, place in pie plate. unfold and ease into plate, pressing firmly against bottom and side. Trim over hanging edge of pastry to one inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
  • Place peaches in pastry lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
  • Cover edge of pastry with 2 to 3 inch wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.

PEACH CRUMBLE SLAB PIE



PEACH CRUMBLE SLAB PIE image

Categories     Dessert     Bake     Peach     Summer

Yield 12-16 servings

Number Of Ingredients 21

FOR THE CRUST:
2 1/2 cups/300 grams all-purpose flour, more as needed
3/4 teaspoon fine sea salt
2 1/2 sticks/285 grams cold unsalted butter, cubed
4 to 6 tablespoons ice water, as needed
FOR THE FILLING:
6 pounds ripe peaches and/or nectarines, pitted and cut into 1 1/2-inch chunks
1 1/4 cups packed light brown sugar, more to taste
1/3 cup instant tapioca
Zest of 3 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated nutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
1 teaspoon fine sea salt
FOR THE CRUMBLE TOPPING:
1 1/2 cups/180 grams all-purpose flour
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon fine sea salt
1 1/2 sticks/170 grams unsalted butter, cubed

Steps:

  • FOR THE CRUST: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour. Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan (no need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping. FOR THE FILLING: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed. Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position. FOR THE CRUMBLE TOPPING: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps. Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.

PEACH CRUMBLE PIE



Peach Crumble Pie image

Looking for a fresh peach pie to make this summer? You have found it! This pie really lets the fresh peaches shine and it is a very easy recipe. We loved the peach filling. It's sweet and the touch of cinnamon enhances all of the flavors. The crumble layer on top bakes to a perfect sugary crust. Sprinkling pecans over the topping...

Provided by Laurie Lenartowicz

Categories     Pies

Time 1h10m

Number Of Ingredients 14

8 medium ripe peaches, peeled and sliced
1/4 c packed brown sugar
1/4 c granulated white sugar
3 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
CRUMBLE TOPPING
3 Tbsp cold butter, cut into small pieces
1/3 c brown sugar, firmly packed
1/3 c all-purpose flour
1/2 tsp ground cinnamon
1/3 c chopped pecans or walnuts, optional
1 single layer pie shell, I use frozen 9-inch deep dish

Steps:

  • 1. Preheat the oven to 400 degrees. Line a baking pan with foil.
  • 2. Peel, pit, and slice the peaches into a large bowl.
  • 3. Top the peaches with the filling ingredients.
  • 4. Mix together well.
  • 5. Pour peach mixture into a prepared pie shell. Place on foil-lined baking sheet.
  • 6. Add the topping mixture, except for nuts, to a small bowl.
  • 7. With a fork, cut into the butter until pea size.
  • 8. Sprinkle topping evenly over peaches. Add the nuts to the topping last.
  • 9. Bake in preheated oven for 45 minutes until peaches are bubbling and topping is browned. Cool on a rack.
  • 10. Store leftovers in the refrigerator tightly wrapped.

PEACH CRUMBLE SLAB PIE



PEACH CRUMBLE SLAB PIE image

COURTESY OF THE CLEVELAND PLAIN DEALER (8/20/2014). COOKS NOTES: If you don't have food processor, you can mix the crust in a bowl using two knifes or a pastry cutter. You can also make the pie dough and crumble a few days before and store them in the fridge. But, the pastry is the most crisp if...

Provided by Richard Hoover

Categories     Fruit Desserts

Time 3h30m

Number Of Ingredients 20

CRUST
2 1/2 c all purpose flour, more as needed
3/4 tsp fine sea salt
2 1/2 stick cold unsalted butter, cut into 1/2" pcs.
4 to 6 Tbsp ice water, as needed
FILLING
6 lb ripe peaches, nectarines or a mix, pitted and cut into 1 1/2" chunks
1 1/4 c brown sugar, firmly packed, more to taste
1/3 c instant tapioca
zest of 3 lemons
3 Tbsp fresh lemon juice
1 1/2 tsp finely grated nutmeg
1 tsp vanilla extract
1 tsp fine sea salt
CRUMBLE TOPPING
1 1/2 c all purpose flour
1 c dark brown sugar, packed
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 stick unsalted butter, cubed

Steps:

  • 1. MAKE THE CRUST: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chick-pea sized pieces. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disc. Refrigerate at least 1 hr.
  • 2. Using a slightly floured rolling pin, gently roll out dough to an 11-by-15" rectangle, dusting with flour if sticking. Fold dough in half and transfer to a 9 X 13" baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan. (you don't need to crimp the dough.) Return crust to refrigerator while you prepare the filling and crumble topping.
  • 3. MAKE THE FILLING: In a large bowl toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 mins. Taste and add a little more sugar if needed.
  • 4. Meanwhile heat oven to 350 degrees Place a large rimed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
  • 5. MAKE THE CRUMBLE: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
  • 6. Spoon filling into crust and top with crumble. Move baking sheet to lowest rack and place pie on baking sheet. Bake 15 mins. Reduce oven temperature to 375 degrees. Move baking sheet with pie to center rack. Continue to bake until pie is golden brown and filling is bubbling, about 1 hour.
  • 7. Transfer to a wire rack to cool completely before slicing.

Tips:

  • Choose ripe, juicy peaches for the best flavor. If your peaches are not ripe, you can ripen them by placing them in a paper bag with a ripe apple or banana for a few days.
  • Peel and slice the peaches before adding them to the pie. This will help them to cook evenly.
  • Use a combination of granulated sugar and brown sugar for the filling. The granulated sugar will add sweetness, while the brown sugar will add a molasses flavor.
  • Add a tablespoon of lemon juice to the filling. This will help to brighten the flavor of the peaches.
  • Use a pastry blender or two forks to cut the butter into the flour for the crumble topping. This will create a crumbly texture.
  • Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 30 minutes before serving. This will allow the filling to set.

Conclusion:

This peach crumble pie is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and juicy peaches are complemented perfectly by the buttery crumble topping. This pie is sure to be a hit with everyone who tries it.

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