Crumb Topped Peach Pie
Bursting with the sun-kissed sweetness of fresh peaches and topped with a buttery, golden crumb, this Crumb Topped Peach Pie is the ultimate summer delight. Juicy peach slices are delicately spiced with cinnamon and coated in a luscious, velvety filling that bakes to perfection in a buttery 9-inch pie crust. The crumb topping, made with brown sugar and chilled butter, adds a satisfyingly crisp texture that perfectly complements the tender fruit beneath. With just 30 minutes of prep time, this pie is easy to assemble and bakes to a warm, bubbling masterpiece in about an hour. Serve this irresistible dessert warm or at room temperature, and take it to the next level with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for holiday gatherings, summer picnics, or any occasion that calls for a homemade treat, this peach pie recipe is a must-try for pie lovers and fruit dessert enthusiasts alike!
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Recipe Information
Ingredients
- 6 large Fresh peaches
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 9-inch Store-bought or homemade pie crust
- 0.75 cup All-purpose flour
- 0.75 cup Brown sugar
- 0.5 cup Unsalted butter, chilled and cubed
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the peaches into thin wedges. Place them in a large mixing bowl.
Add granulated sugar, cornstarch, cinnamon, and salt to the peaches. Gently toss to coat the peaches evenly. Set aside to let the filling mixture rest for 10 minutes.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the peach filling into the prepared pie crust, spreading it evenly.
In a medium mixing bowl, prepare the crumb topping by combining flour and brown sugar. Add the cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Stir in the vanilla extract, then sprinkle the crumb topping evenly over the peach filling.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 50-60 minutes, or until the filling is bubbling and the crumb topping is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 606.8 g | 221% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 362.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
