This is the perfect peach pie recipe with a rich & buttery crumb topping. Use fresh peaches for best results, but frozen will work, too!
For the crust (this makes 2 crusts. We’ll only use one for this recipe but I suggest following the recipe to have two so you can freeze one for later):
1 and 1/2 cups of all-purpose flour, plus more for dusting
1/2 cup of cold, unsalted butter*
2 Tbsp. sugar
1/4 tsp. salt
4-6 Tbsp. ice-cold water
For the filling:
5-6 cups sliced peaches (about 6 large peaches)
about 1/2 cup granulated sugar*
juice of one lemon
3 Tbsp. tapioca starch (could sub arrowroot powder or cornstarch)
1/2 tsp. vanilla extract
1/4 tsp. cinnamon (optional)
For the crumble
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup brown sugar or coconut sugar
1 tsp. cinnamon
1/2 cup butter (8 Tbsp.)
Place the butter in the freezer 15-30 mins before making the crust. Then, get out a glass or bowl and fill with ice water while you get out the remaining ingredients for your crust to make sure the water is nice and cold.
If you’re using a food processor, add the dry ingredients to the food processor and pulse to combine. If you’re using a fork or pastry cutter or fork, add the dry ingredients to a large bowl and whisk together.
Cube the cold butter and add it to the dry mixture. Incorporate the butter with a food processor, pastry cutter, or fork until pea-sized crumbs form. If you’re using a food processor, just pulse a few times.
Add the water, 1 tbsp at a time, until dough pulls together.
Next, turn the dough out and shape it into a disc. Wrap tightly in plastic wrap. Refrigerate for 20 mins (but up to 2 days) before rolling out.
When you’re ready to roll the dough out, let the dough come to room temperature for a few minutes on the counter and roll it out. For a 9-inch pie plate or tart pan, you’ll need a circle that’s about 12-14 inches in diameter.
Preheat the oven to 425 degrees F.
Lay crust into pie plate. Refrigerate again for about 15-20 minutes before adding the filling.
Wash and dry your peaches. Slice the peaches.
Add the sliced peaches to a bowl and add the sugar, lemon juice, and tapioca starch. Mix together gently to combine. Set aside.
When the dough has chilled again, pour in the peach pie filling.
Place the pie plate in the oven (without the crumble topping) and bake for 25 minutes before turning the oven down to 350 degrees F.
While the pie bakes for the first 25 minutes, mix together the crumble ingredients with your hands or a pastry cutter until a nice crumble forms.
Remove the pie from the oven after you’ve set the heat to 350F and sprinkle on the crumble. Bake for an additional 40-45 minutes or until the crumble is golden brown and the filling is bubbling.
Cool on a wire rack almost completely before serving so the filling can set up.
Serve with fresh whipped cream, vanilla ice cream, or both
The amount of sugar you need depends on how sweet your peaches are. If your peaches are crazy ripe and sweet, use less. If they’re still a little tart, add more in increments of a Tablespoon and taste.
Keywords: pie, peach pie, crumble