Best 6 Peach Crumb Pie Recipes

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Peach crumb pie is a classic summer dessert that combines the sweet and juicy flavor of peaches with a crispy and buttery crumb topping. Whether you're looking for a simple recipe for a weeknight treat or a showstopping dessert for a special occasion, there's a peach crumb pie recipe out there for you. With its flaky crust, tender peaches, and irresistible crumb topping, peach crumb pie is a delicious and versatile dessert that's sure to please everyone at your table.

Let's cook with our recipes!

PEACH AND BLUEBERRY CRUMB PIE



Peach and Blueberry Crumb Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

Butter, for greasing the pie dish
1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
1/2 cup brown sugar
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Zest of 1 large lemon
One 9-inch unroll-and-bake refrigerated pie crust
1 egg white, lightly beaten
1/2 cup slivered almonds
1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
1/2 cup quick cook oats
1/2 cup almond flour
1/2 cup brown sugar

Steps:

  • Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
  • For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
  • Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
  • For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
  • Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

JUICY PEACH & STRAWBERRY CRUMB PIE



Juicy Peach & Strawberry Crumb Pie image

You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter

Steps:

  • Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Nutrition Facts : Calories 424 calories, Fat 16g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 174mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY-PEACH PIE WITH PECAN CRUMB TOPPING



Blueberry-Peach Pie With Pecan Crumb Topping image

Make and share this Blueberry-Peach Pie With Pecan Crumb Topping recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 (9 inch) prepared unbaked pie shells, refrigerated
3 cups fresh blueberries, picked over for stems
3 cups peeled pitted and sliced ripe fresh peaches
1/2 cup sugar, plus
2 tablespoons sugar
1 tablespoon fresh lime juice
1 grated lime, zest of
3 tablespoons cornstarch
3/4 cup all-purpose flour
3/4 cup pecan halves
1/2 cup sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 tablespoon milk or 1 tablespoon light cream

Steps:

  • Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
  • In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
  • In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
  • Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
  • Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
  • Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
  • Sprinkle the milk over the mixture and pulse again briefly.
  • Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
  • Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
  • Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
  • Slide a large foil-lined baking sheet onto the rack below to catch any drips.
  • Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
  • If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
  • Transfer pie to a wire rack; let cook for at least 2 hours before serving.

Nutrition Facts : Calories 633, Fat 31.1, SaturatedFat 10.7, Cholesterol 30.9, Sodium 257, Carbohydrate 87.4, Fiber 5.8, Sugar 52.5, Protein 6.1

BAUGHERS FRESH PEACH CRUMB PIE



BAUGHERS FRESH PEACH CRUMB PIE image

Categories     Dessert     Bake     Peach     Summer

Yield 8 people

Number Of Ingredients 9

1/2 cup soft butter
1/2 cup sugar
1 1/2 cup sifted flour
pinch salt
4 cups sliced peaches
2 Tlbs. cornstarch
1/2 cup sugar
1 Tlbs. lemon juice
1 teasp. cinnamon

Steps:

  • 1. Crumb the butter, sugar, flour and salt with a pastry blender until well mixed 2. Set aside 3/4 cup of the crumbs 3. Press remaining crumbs into the bottom of a 9 inch pan about 3/4 of the way up the side 4. Combine peaches, cornstarch, sugar and lemon juice and mix well 5. Arrange peach mixture in crumb shell 6. Bake in 425 degree oven for 20 minutes 7. Remove from oven and sprinkle remaining top with reserved crumbs. 8. Return to oven and continue to bake for 20-30 minutes.

RUSTON PEACH CRUMB PIE AND VANILLA ICE CREAM



Ruston Peach Crumb Pie and Vanilla Ice Cream image

Provided by Emeril Lagasse

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

1 1/2 cups water
3/4 cup (packed) light brown sugar, divided
2 tablespoons cornstarch
1/2 teaspoon salt
3 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
Pinch of black pepper
2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
1/2 cup flour
1 cup ground pecan pieces
1/2 stick butter, cut into small pieces
1 unbaked 9-inch pie crust
Vanilla Ice Cream, recipe follows
1 quart of heavy cream
2 cups sugar
8 egg yolks
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.
  • In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
  • Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.
  • Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.
  • In a saucepan, combine the cream and sugar. Whisk until smooth. Place the pan over medium heat and bring to a gentle boil. In small mixing bowl, whisk the eggs, vanilla, and remaining 2 teaspoons of cinnamon together. Add 1 cup of the hot liquid to egg yolks. Whisk until smooth. Whisk the egg mixture back into the hot cream. Continue to cook for 4 minutes. Remove from the heat and cool completely. Strain the liquid. Pour the liquid into the electric ice cream container and process according to manufacturer's directions.

PEACH CRUMB PIE



PEACH CRUMB PIE image

Categories     Fruit     Dessert     Bake

Yield 6-8 servings

Number Of Ingredients 9

Pie Crust
1 1/2 cups flour
1/2 cups sugar
1/2 cup (1 stick) butter, softened
Pie Filling
4 cups fresh peaches, peeled and sliced
1/3 cup sugar
1 Tbsp. lemon juice
2 Tbsp. tapioca or flour

Steps:

  • Pie Crust: Combine flour and sugar, cut in butter and mix until crumbly. Set aside 3/4 cup. Butter the sides of a 9" spring form pan; press remaining mixture into bottom and sides, ensuring the mixture extends 1/2 way up the sides of the pan. Bake at 400 degrees for 5-7 minutes. Cool. Pie Filling Sprinkle peaches with lemon juice; fold in sugar and flour. Arrange the peaches evenly in the crust. Bake at 425 degrees for 20 minutes. Remove from oven, sprinkle with remaining 3/4 cup of reserved flour mixture. Bake for an additional 25 minutes, or until top is golden brown and peaches are bubbling. Serve warm with vanilla bean ice cream.

Tips:

  • Use fresh, ripe peaches: This will ensure the best flavor and texture in your pie.
  • Peel and slice the peaches evenly: This will help them cook evenly in the pie.
  • Don't overfill the pie crust: The filling should be no more than 1 inch thick.
  • Use a combination of sugars: This will help create a balanced sweetness in the pie.
  • Don't overmix the crumb topping: You want it to be clumpy, not smooth.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
  • Let the pie cool completely before serving: This will allow the filling to set and the flavors to develop.

Conclusion:

Peach crumb pie is a delicious and classic summer dessert. With its flaky crust, juicy filling, and sweet crumb topping, it's sure to be a hit with everyone at your table. Follow these tips to make the best peach crumb pie possible.

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