Peach Crumble Pie

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Peach Crumble Pie with almonds

Fresh Summer Peach Crumble Pie

Try this fantastic summer Peach Crumble Pie made with ripe, juicy peaches topped with a cinnamon infused golden brown almond crunch topping. It’s the perfect marriage of an old-fashioned Peach Pie and easy Peach Crisp!

Just like you, we adore the combination of peach and almond flavors. A small amount of almond extract is added to the filling to enhance the peaches without overpowering the flavor.

Next, almond flour or ground almonds are stirred into the crumble topping in place of a little all-purpose flour. Finally, add a few sliced almonds on top for nice visual appeal and toasty almond flavor.

These little hints of almond really add a nice layer of flavor without taking away from this pies peachiness!

Overview of ingredients

• one single deep-dish 9-inch unbaked pie crust, homemade or store-bought

For the peach filling:

• fresh peaches (we prefer freestone peaches for easy pit removal and slicing)
• granulated sugar
• cornstarch to thicken the juices
• ground cinnamon
• nutmeg
• salt
• almond extract or vanilla
• unsalted butter
• lemon juice to add tangy acidity and to help keep the peaches from turning brown

For the crumb topping:

• unsalted butter, melted
• all-purpose flour
• almond flour or ground almonds, or use additional all-purpose flour
• ground cinnamon
• light brown sugar
• granulated sugar
• salt
• sliced almonds for garnish, optional

How to make Peach Crumble Pie

1. First Peel and slice the peaches

Peel the peaches then slice and place in a large mixing bowl. Pour 1 cup of granulated sugar over the peaches and stir to coat. Cover with plastic wrap and set aside at room temperature for 1 hour to macerate, stirring occasionally.

2. Prepare the deep-dish pie pastry

Using a rolling pin roll out the pie dough and ease into a metal 9-inch pie plate. Trim and crimp the edges decoratively and refrigerate until needed.

3. Next make the crumble topping

Melt the butter in a small bowl in the microwave. Add the flour, almond flour, cinnamon, sugars and salt. Mix with a fork until blended. The dough should hold together when pinched.

Refrigerate until needed.

4. Preheat oven and make the pie filling

Preheat the oven to 400 degrees F.

Line a large heavy duty baking sheet or baking stone with aluminum foil. Place the baking stone in the oven to preheat. This will help crisp the bottom crust and prevent it from getting soggy.

In a medium saucepan whisk together the cornstarch, cinnamon, nutmeg and salt. Drain the peaches through a fine mesh strainer set over the saucepan. Set the drained peaches aside.

Whisk together the peach juice and cornstarch mixture. Cook over medium heat until thickened. Remove from the heat and stir in the lemon juice, almond extract and butter.

Gently fold in the sliced peaches and any extra peach juice. Pour into the prepared pie crust.

Use a fork to break apart the cold crumble topping into small clumps. Scatter the mixture evenly over the top of the pie taking care not to put too much in the center and weigh it down.

5. Bake, cool and serve

Place the pie on the preheated, foil lined baking sheet and bake for 50 to 60 minutes or until the crust and crumble are well-browned and the peach juices are thick and bubbling. Tent with foil after 30 minutes to prevent over-browning.

Cool completely on a rack before serving, about 4 hours.

Serve with a scoop of vanilla ice cream, or lightly sweetened whipped cream for a great peaches and cream experience.

This pie can be made with fresh or frozen peaches

We prefer fresh peaches for this recipe however frozen will work in a pinch. Mix the frozen peaches with 1 cup of sugar and set aside at room temperature until thawed and juicy. Drain and proceed with the recipe as written.

What kind of peaches are best for Peach Crumble Pie?

I’m not overly attached to one variety of peaches. You can use whatever you get your hands on. However, I do prefer to buy freestone peaches instead of clingstone.

It’s much easier to remove the pit from a freestone peach. But again, use the variety you like best and whatever’s available in your area.

Storing Peach Crumble Pie

Store this pie at room temperature lightly covered with plastic wrap for 2 to 3 days. The lemon juice will help prevent the peaches from turning brown.

For longer storage seal leftovers in an airtight container and refrigerate for up to 5 days.

Individual slices of pie can be frozen well sealed in an airtight container. Thaw overnight in the refrigerator before serving.

Do you have to use a metal pan to bake this pie?

No, you don’t have to use a metal pie pan for this Peach Crumble Pie. Feel free to use whatever kind of pie plate you prefer.

When baking juicy fruit pies, the metal pie pan pictured above is my go-to favorite. Metal conducts heat very well and can be placed directly on a preheated hot stone without fear of warping or shattering.

PRO TIP: This method is used so the bottom crust will start to bake quickly and crisp before the juices have a chance to make the pastry soggy. No soggy bottomed pie!

I don’t recommend placing a cold glass pie pan on a hot stone for fear of breaking. Nobody wants that kind of mess in their oven!

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Juicy fresh Peach Crumble Pie

Summer pies are an exceptional treat. A lot of people only make pies for the holidays, but I say summer pies are some of the BEST!

This Peach Crumble Pie is the perfect blend of Old-Fashioned Peach Pie and Peach Crisp. The extra boost of flavor from the almonds is heavenly.

Our Blueberry Crumble Pie is another one of our summer favorites. You can mix in a few blueberries with this pie recipe if you want. So good!

Don’t let peach season pass you by without making this incredible pie!