Peach Crumble Pie
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The best peach crumble pie recipe made with a homemade pie crust, fresh peaches, and a brown sugar crumble on top!
If you had to ask me what my favorite kind of pie is you might be surprised as to the answer. It’s not apple crumble pie (although that’s a close second), or pumpkin pie, or a classic pecan pie. I will always choose a homemade peach pie hands down. And I have my parents to thank for that. My mom always growing up would always make my Dad a peach pie in the summertime. Peach pie is my Dad’s favorite pie, and he passed that love on to me.
Nothing beats biting into a pie made with sweet peaches. Now I always grew up with a peach pie having a double crust, but after making this blueberry crumble pie recipe I knew i had to try a peach pie topped with a crumble mixture. And oh my, swoon.
You can make this recipe with a homemade pie crust (I love my 3 ingredient pie crust recipe!) or use a store-bought pie crust if you’re short on time.
Brown sugar peach crumble pie is where it’s at. Top some juicy peaches with the crumb topping and pile it all into a flaky pie crust and I’m in heaven. So when it’s peach season grab some ripe peaches and let’s make some this peach pie recipe!
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See Also:
- Learn how to easily blind bake a crust to use in all your custard pies for the holidays!
- When it comes to making pies for Thanksgiving it can be stressful! So read my 20 best tips for making the best pies.
- This 100% butter pie crust results in a flaky and flavorful pie crust recipe.
- All you need is just a few ingredients for the flakiest pie crust ever! Try my 3 ingredient pie crust!
Why This Recipe Works
- Flaky crust (can use store-bought or homemade pie crust)
- Easy peach filling (can use frozen peaches or fresh peaches if in season!)
- Crumble topping made with brown sugar and cinnamon
- Can be made ahead of time!
- Leftover pie can be frozen to be enjoyed later
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed
For the peach filling:
- 1 single pie crust – You can use store-bought or a homemade pie crust. Try my single pie crust recipe!
- 5 cups (1,020 g) peeled, diced peaches – I recommend using fresh peaches that are peeled. The peaches should be slightly firm and if pressed slightly indent upon pressure. They should not be hard. Or you can use frozen peaches (but I find they don’t always have the best flavor). Be sure to thaw and drain first.
- 2 Tablespoons cornstarch
- ½ cup (100 g) granulated white sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons lemon juice
For the crumb topping:
- 1 cup plus 2 tablespoons (135 g) all-purpose flour
- ½ cup (107 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ½ teaspoon cinnamon
- Pinch salt
- 6 tablespoons (3/4 stick, 85 g) unsalted butter melted, cooled slightly
- Egg wash: 1 large egg, beaten + 1 tablespoon water
How To Make This Easy Peach Crumble Pie
Make the filling. In a large mixing bowl, stir together the peaches, sugars, cornstarch, salt, cinnamon, nutmeg, and lemon juice. Set aside.
Preheat oven. Preheat the oven to 425oF (220oC), and set a rack in the lower third of your oven.
Roll out the pie crust. On a floured work surface, roll out the dough into a 12” circle. Transfer the dough to a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1-inch overhang. Fold the excess dough underneath, crimping the edges of the crust.
Add filling to crust. Spoon the peach filling into the prepared pie crust, leaving some of the peach juices in the bowl. Refrigerate while you make the crumb topping.
Make crumble topping. In a small bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until a crumbly mixture forms.
Sprinkle the crumble topping onto the top of the pie spreading to the edges.
Bake the pie. Place the pie onto a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F (180oC) and bake for an additional 45-50 minutes, until the crust edges is golden brown and the filling is bubbling.
Cover the edges of the pie with a pie shield, or aluminum foil, if the edges or topping are browning too quickly. Allow the pie to cool for at least 3 hours before serving.
Recipe Tips
- Use ice cold water for the dough. This will help to create a flaky crust. I place a few ice cubes into the my measuring cup of cold water.
- Do not overwork the dough. Overworking the dough will make it tough. If using the food processor, then use the pulse feature so you don’t over work the dough.
- Chill the dough before rolling it out. This will make it easier to work with. I recommend chilling the cookie dough for an hour.
- Sticky Crust. If the pie crust is too sticky to roll out, lightly flour your work surface and rolling pin. Just don’t use too much!
- Use a pie shield. If the pie crust edges brown too quickly, cover them with foil or a pie shield.
- Allow the baked pie to cool completely before slicing and serving. This will help to prevent the filling from running out. I like to make my pie the day before and allow it cool overnight.
Recipe FAQs
No there is no need to blind bake the pie crust! Just be sure to bake the pie in the lower third of your oven so you don’t get a soggy bottom crust.
You can cover any leftover pie with plastic wrap or aluminum foil and keep in the fridge for up to 5 days.
You can freeze any baked leftover peach pie for up to 3 months. Thaw overnight in the refrigerator before serving.
I highly recommend using fresh peaches if you can as they have better flavor than frozen. But yes you can use frozen peaches. Be sure to thaw the peaches first and drain any excess liquid.
Yes I recommend peeling the peaches first. You can peel with a vegetable peeler. Or place in a pot of water that is simmering and blanch for 30 seconds. Then remove and place in an ice bath and the skins will easily come off.
Craving More Peach Desserts?
When it’s summertime and peaches are in season I can’t help but bake up as many peach desserts as possible. After trying this peach crumble pie recipe you have to give my peach cobbler pound cake a try! It’s everything you love about peach cobbler baked into a bundt cake.
And be sure to check out my easy peach bread, peach raspberry tart and summer peach cake!
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Peach Crumble Pie
Ingredients
For the peach filling:
- 1 single pie crust store bought or homemade
- 5 cups (1,020 g) peeled, diced peaches (about 8-10 peaches)
- 2 Tablespoons cornstarch
- ½ cup (100 g) granulated white sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons lemon juice
For the crumb topping:
- 1 cup plus 2 tablespoons (135 g) all-purpose flour
- ½ cup (107 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ½ teaspoon ground cinnamon
- Pinch salt
- 6 tablespoons (3/4 stick, 85 g) unsalted butter melted, cooled slightly
- Egg wash: 1 large egg beaten with 1 tablespoon water
Instructions
- Make the filling. In a mixing bowl, stir together the peaches, cornstarch, sugar, salt, cinnamon, nutmeg, and lemon juice. Set aside.5 cups (1,020 g) peeled, diced peaches 2 Tablespoons cornstarch ½ cup (100 g) granulated white sugar ¼ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 teaspoons lemon juice
- Preheat oven. Preheat the oven to 425°F (220°C), and set a rack in the lower third of your oven.
- Roll out the pie crust. On a floured work surface, roll out the dough into a 12” circle. Transfer the dough to a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1-inch overhang. Fold the excess pie dough underneath, crimping the edges. Spoon the peach filling into the crust, leaving some of the liquid in the bowl. Refrigerate while you make the crumb topping. 1 single pie crust
- Make crumble topping. In a small bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until a crumbly mixture forms. Sprinkle the topping over the top of the peaches spreading to the edges. 1 cup plus 2 tablespoons (135 g) all-purpose flour ½ cup (107 g) packed light brown sugar ½ cup (100 g) granulated sugar ½ teaspoon ground cinnamon Pinch salt 6 tablespoons (3/4 stick, 85 g) unsalted butter
- Bake the pie. Brush the edges of the pie crust with the prepared egg wash. Place the pie onto a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for an additional 45-50 minutes, until the crust edges is golden brown and the filling is bubbling. Cover the edges of the pie with a pie shield, or aluminum foil, if the edges or topping are browning too quickly.Allow the pie to cool for at least 3 hours before serving. Egg wash: 1 large egg beaten with 1 tablespoon water
Notes
- Storage: You can cover any leftover pie with plastic wrap or aluminum foil and keep in the fridge for up to 5 days.
- Freezing: You can freeze any baked leftover peach pie for up to 3 months. Thaw overnight in the refrigerator before serving.
- Peaches: I highly recommend using fresh peaches if you can as they have better flavor than frozen. But yes you can use frozen peaches. Be sure to thaw the peaches first and drain any excess liquid.
- Baking Tip: Cover the edges of the pie with a pie shield, or aluminum foil, if the edges are browning too quickly.
Something isn’t making sense here. It says Ingredients Needed For the peach filling:
1 single pie crust
5 cups peaches
2 Tablespoons cornstarch
½ cup (100 g) granulated white sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons lemon juice
Then it says “.. Make the filling. In a large mixing bowl, stir together the peaches, sugars, flour, salt, cinnamon, nutmeg, and lemon juice. Set aside.” Flour? What flour? Where do you see flour on that ingredients list? How am I the only one that has brought this up? Is everyone else putting the flour meant for the crumble, in the filling? Or is everyone reading this and when it says four they just say “Oh well.” and skip it? Do they add a random amount to the filling by guessing? What’s going on here?
Thanks for catching that. It should indeed read ‘cornstarch,’ not ‘flour.’ The post has been updated.
Where does it say to use the egg? It says it’s part of the crumble but I never saw where it says to add it to the crumble? Am I missing something?
Hi there! Great question—thanks for asking. The egg isn’t mixed into the crumble topping; it’s used as a wash for the pie crust. In the last step (Step 5), you’ll see the instruction to “Brush the edges of the pie crust with the prepared egg wash.” The “egg wash” is just the beaten egg and water mentioned right below that.
So, you mix the egg with 1 tbsp of water, brush it on the crust edges, and then bake. It makes the crust shiny and golden!
Best peach pie I’ve made.
So happy to hear that! Nothing beats a delicious peach pie—thanks for giving the recipe a try! 😊🍑
Tried this recipe for 1st time and turned out fantastic! Easy to put together and very tasty!
So glad you enjoyed it! Thanks for giving the recipe a try—I’m happy it turned out well for you!
Best pie I have ever made! I have already made it twice
Thank you so much! I’m thrilled you love the Peach Crumble Pie—and that you’ve already made it twice! That’s the best compliment. Happy baking! 😊🍑
Mine is baking right now in ramekins instead of a full pie. I bought pie crust that broke part when I unrolled but I buttered the inside bottom and pieced it together and went half way up the sides of each ramekin. I did fresh peaches, papaya and bananas. We will see how it turns out. Used spelt flour and turbinado sugar.
How much liquid from the peach filling is left in the bowl?
Hi! The amount of liquid left in the bowl can vary depending on how juicy the peaches are. You can either discard it or simmer it on the stovetop until it thickens to make a syrup – it’s delicious drizzled over the pie! Enjoy baking!
What happens to the liquid left in the bowl after spooning peach filling into the pie crust? Is it discarded? Thanks.
Hi Wendy, thanks for asking! You can either discard the liquid or reduce it by boiling it on the stovetop until it thickens. You can then pour the thickened syrup over the filling if you’d like to add extra flavor. Enjoy!
This pie is absolutely fantastic ! My husband loved it! Could it be made and frozen before it is baked?
Absolutely, you can freeze the Peach Crumble Pie beforehand. I recommend thawing it overnight in the refrigerator the day before baking, then baking as normal. Just a note: avoid using a glass dish, as it could shatter during the freezing and baking process. Enjoy!
Would I be able to use the crumble topping for an apple pie as well
This crumble is great and would work, but I think you’ll love my Dutch Apple Pie recipe even more for your needs– it has the perfect crumble! Check it out! https://www.bostongirlbakes.com/dutch-apple-pie-recipe/
Peach crumble pie is my favorite dessert. I try to make it at least every week. Yum!
Wow, you do love pie! I’m so happy to hear you love my recipe, thank you!
This has summer written all over it and I’m all about it! Thank you for this yummy recipe!
It truly is the perfect summer pie, Ned! Thank you so much, happy baking!
This pie is INSANE. I’m so used to apple crumble, which is fantastic and all, but this takes things to a whole new level of awesome.
Hey Dana, thank you so much! I’m really very happy that you loved the recipe! It means a lot that you took the time to share how it turned out!
This is absolutely the best Peach Crumble Pie I’ve tried! I need to make it again soon! Thanks for the recipe!
I’m so happy to hear that you enjoyed it, Toni! Thank you very much for giving my recipe a try and sharing your feedback!
This peach crumble pie was a masterpiece! So delicious and reminded me of what you would get at a restaurant in the south! Yum!
Your comment made my day! I’m so happy that you loved my peach crumble pie and that it gave you those delicious southern restaurant vibes. Thanks for the yum-worthy feedback!
Peach pie doesn’t get as much attention as it deserves. Thanks for this one!
For sure Ann, thank you!
So crumbly, so sweet…. Love it… It is the perfect dessert if you ask me!!
Thanks so much, Mahy, I’m so happy that you enjoyed it!