Go Back
+ servings
Peach Crumble Pie on a table with an ice cream scoop and pie spatula
Print Recipe
5 from 8 votes

Peach Crumble Pie

A fantastic peach pie made with ripe, juicy peaches topped with a cinnamon infused almond crunch topping. The perfect marriage of pie and crisp!
Prep Time30 minutes
Cook Time1 hour
Cooling4 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, peach, pie
Servings: 8
Calories: 457kcal
Author: Tricia

Ingredients

For the pie filling:

  • 1 single deep-dish 9-inch unbaked pie crust homemade or store-bought
  • 6 cups peeled and sliced fresh peaches about 6 to 7 large
  • 1 cup granulated sugar (222g)
  • ¼ cup cornstarch (34g)
  • ½ teaspoon ground cinnamon
  • dash nutmeg
  • pinch of salt
  • ¼ teaspoon almond extract or vanilla
  • 2 tablespoon unsalted butter (1 oz)
  • juice of ½ a lemon

For the crumble topping:

  • 5 tablespoons unsalted butter melted
  • ¾ cup all-purpose flour (100g)
  • ¼ cup almond flour or ground almonds (28g) or an additional ¼ cup all-purpose flour (30g)
  • ¼ teaspoon ground cinnamon
  • cup light brown sugar packed (60g)
  • 1 tablespoon granulated sugar
  • teaspoon salt
  • sliced almonds for garnish optional

Instructions

  • Peel and slice 6 cups of peaches. In a large bowl toss the peaches with 1 cup of granulated sugar. Cover and set aside for 1 hour.
  • Roll out the pie crust and fit into the bottom of a 9-inch deep dish metal pie plate. Refrigerate until needed.

To make the crumble topping:

  • Melt the butter in a small microwave safe bowl. Add the flour, almond flour, cinnamon, sugars and salt. Stir with a fork until you can press the dough together to form large and small crumbles. Refrigerate until needed.

Prepare the pie filling:

  • Preheat oven to 400°F. Line a large heavy duty baking sheet or baking stone with aluminum foil. Place the baking sheet in the oven to preheat.
  • 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 the syrup comes to a boil. Whisk constantly and cook until the mixture thickens, about 30 seconds. Remove from the heat and stir in the lemon juice, almond extract and butter.
  • Gently fold in the peaches and any extra peach juice. Pour the peach mixture into the prepared pie crust. Using a fork break apart the crumble topping into large and small pieces and scatter over the peaches. You don't have to use all the crumble topping. (See notes)
  • 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 the pie with foil after 30 minutes to prevent over-browning. Add sliced almonds during the last 10 minutes of baking, if using.
  • Cool on a wire rack before serving, about 4 hours.

Notes

  • Feel free to use all or part of the crumble topping. If you have leftover crumble, simply sprinkle it over a few peaches cut in half and pitted and bake until juicy and tender. Serve warm from the oven with a scoop of ice cream!
  • Store leftover pie at room temperature for 2 to 3 days or refrigerate for longer storage.
  • Frozen peaches can be used if needed. Simply mix the frozen peaches with 1 cup of sugar in STEP 1 and allow them to thaw completely before using. 
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 

Nutrition

Calories: 457kcal | Carbohydrates: 71g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 151mg | Potassium: 198mg | Fiber: 3g | Sugar: 45g | Vitamin A: 713IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg