Peach Crumble Pie

Earlier this summer, I bought some peaches that looked and smelled delicious. Despite tasting incredible, they had a weird texture, so I froze them to bake something and totally forgot they were even in my fridge. This past week, I was baking for Thanksgiving and using up frozen fruit to make pies and discovered those peaches. I wanted to make a peach pie, but peach crisp is one of my favorite desserts – so why not make a Peach Crumble Pie? This pie has a buttery, flaky crust, juicy peach filling, and is topped with my favorite oat crumble.

How to Make Peach Crumble Pie

Flaky Pie Crust

The crust for this Peach Crumble Pie is a half-batch of my Flaky Pie Crust. It’s an all-butter, super flaky pie crust that is so easy to make, either by hand or in a food processor. To make the pie crust, first combine the flour, sugar, and salt in a large mixing bowl or food processor. Add the cold, cubed butter and pulse, if using a food processor. If using your hands or a pastry blender, rub or cut the butter into the flour mixture until the butter is in tiny pieces and the mixture feels like coarse sand. If you’re using your hands, try to go quickly and not overwork the butter, as it is essential that it stays cold and does not melt. Next, drizzle in the cold water and mix until the dough forms into a ball. If needed, you can add an extra tbsp of water, but try to use as little as possible. Once the dough forms a ball, wrap it tightly in plastic wrap and refrigerate it for 2 hours.

When you are ready to make the filling, roll out the pie crust on a lightly floured surface and use it to line a 9-inch pie pan. Since this is an open-top pie, I like to blind bake the pie crust before adding the filling. To blind bake the crust, cover the pie crust with parchment paper and fill the pie tin with pie weights or dried beans. Bake the crust at 350°F for 15 minutes, or until the edges are lightly golden brown. While the pie crust bakes, make the filling and crumble topping.

Peach Filling

To make the filling, first combine the peaches, sugar, butter, cinnamon, and salt in a large saucepan. Heat the pan over medium heat until the peaches begin to bubble and break down. In a separate, small bowl, combine the cornstarch and water to form a slurry. If you don’t make a slurry before adding the cornstarch to the peaches, it can clump and you will have cornstarch lumps in the pie. Making the slurry just helps to dissolve it before it cooks in the pie filling. Add the cornstarch slurry to the peach mixture and stir. Cook until the mixture thickens, about 6-8 minutes.

Crumble Topping

I prefer a crumble topping on a fruit pie over a pie crust – to me, it adds another layer of texture and flavor. If you prefer a double-crusted pie, skip the crumble and top with more pie crust. Follow the recipe for my Flaky Pie Crust or double the recipe for pie crust in the instructions below to make sure you have enough. If you love a buttery oat crumble too, this recipe uses my favorite simple crumble topping. Combine the flour, oats, brown sugar, and melted butter in a bowl. I like to add a pinch of salt, too. This recipe makes the perfect amount of topping for a pie baked in a 9-inch dish.

Assemble and Bake

To assemble, pour the cooked peach filling into the partially baked pie crust and top with the oat crumble. Bake at 350°F for 45 minutes, or until the crumble topping is golden brown and the peach filling is bubbling. To ensure that your filling doesn’t run when cut, allow the pie to cool completely before serving.

Serving and Storage

My favorite way to eat this pie is warm with a scoop of vanilla ice cream, but it’s easiest to serve when cold. If you want to avoid a mess, slice the pie when chilled and microwave to reheat it. If you don’t mind a bit of filling oozing onto the pie plate, you can also serve the pie slightly warm. The filling should still be jammy when warm, but it will be a little looser than when cold.

To store leftover pie, keep it covered in the refrigerator for 3-4 days. If you want to freeze it, you can wrap and freeze the entire pie and defrost it overnight in the fridge the day before serving. I wouldn’t recommend freezing individual slices of the peach pie because they will not hold their structure well.

This Peach Crumble Pie is such a warm, comforting dessert. With sweet, spiced peaches, a buttery crust, and a crunchy crumble topping, it’s one of my favorite pies I have ever made! If you have fresh or frozen peaches on hand, this is the dessert for you!

For links to other Sugar Dusted Sweets pie recipes, click the images below!