Peach Pie with Crumb Topping

Peach Pie - Juicy Peaches and buttery crust on the bottom creates a mouthwatering dessert that you simply can't resist. After Peach Pie Lasagna and Juicy Peach Cream Cheese Hand Pies if there is any peachy dessert that will woo you and your family it is this old-fashioned peach pie with crumb topping.

In this Peach Pie recipe, I have used my recipe for homemade buttery pie crust. But, feel free to use store-bought pie crust such as Jiffy pie crust or King Aurthur's Gluten-Free Pie Crust and etc.

Peach Pie without Lattice

Generally, when we think of Pies such as Apple Pie or Blueberry Pie we think of a beautiful lattice. But, in this Peach Pie recipe, I have deliberately avoided making the lattice. Although, feel free to make the lattice if you like it.

So skipping everything unnecessary, let me quickly tell you how to make a peach pie.

How to Make Peach Pie with Crumb Topping

Step 1: Make the Pie Dough

If you are using store-bought pie crust, then you can skip this step. See this Video and Learn how to Make the Best Homemade Pie Crust from scratch. What you can do is - allow the refrigerated pie crust to stand at room temperature for 15-20 minutes.

Step 2: Roll the Pie Dough and Bake

• Next, dust your surface with flour and roll the pie dough. Roll it a little larger than the size of your pie dish. For instance, suppose you have a 9-inch pie dish then roll it about 11-12 inches.
• Grease your pie dish with non-stick cooking spray and unroll your pie dough onto your pie dish. Press the sides and the excess dough will fall off. you can keep the rest wrapped in a foil and use it later. These pie doughs freeze really well.
• Flute the edges of the pie with your fore-finger and thumb. Make sure you prick the pie dough with your fork. Pricking the pie dough is super important.
• Bake it at 400 degrees F for 10-minutes.

Step 3: Making Peach Pie Filling from scratch

• In a bowl place peach chunks. You can use fresh peaches or canned peaches. If using fresh peaches you need to peel the skin. Scroll down and see how to peel fresh peaches like a pro. Next, cut them into chunks (i didn't slice) and used them.
• Add Brown sugar, Cornstarch, and Ground Cinnamon. Mix well. If you want you can also add (Ginger for that warm summer taste, Ground Nutmeg for a fragrant and aromatic peach pie filling, and Lemon Juice to brighten up the flavours)
• This is your peach pie filling. You can use this exact filling for Peach Cobbler and so many other peach desserts.

Step 4: Pour Pie filling

• Once your pie crust is baked and cooled, pour the peach pie filling into it. Spread it out using a spatula.

Step 5: Make Crumb Topping

• If you don't want to make a crumb topping you can use your remaining Pie crust to make a lattice. See this Blueberry Pie recipe or this Apple Pie recipe and learn how to make a beautiful lattice for your pie.

Or else, if you like a buttery crumb topping as I do, then you can do the following:

• In a bowl combine flour, Brown Sugar, Ground Cinnamon, and shredded butter. Mix it all up with your hands. Add some chopped Walnuts or Almonds for a nutty flavour. I have used some sliced almonds.
• Spoon this crumb topping on your Peach Pie. I remember I made New York Style Apple Crumb Pie a few days back. It has been loved by people all over the world.

Step 6: Bake your Pie

• Finally, bake your pie in a preheated oven at 375 degrees F for 20-minutes. Once your pie is baked, allow it to cool down completely. Then cut into slices and serve right away.

How to I Peel Fresh Peaches

• Soak peaches in a pot of boiling water for no more than 30-seconds.
• Then shock the peaches by immediately picking them up with a slotted spoon and placing them in ice-cold water. This process stops the cooking process instantly.
• Then use a paring knife to peel peaches.

I learnt this trick from Taste of Home, you can learn more there.

Tip of the Day:

• Do not Slice Peaches - Sliced Peaches will become Mushy. And, in my home, we like to bite onto juicy peaches. So, Whenever I make peach pie, I cut them into chunks. I learnt this trick from Sally's Baking Addiction. You can learn more from her.

How Do I Thicken My Peach Pie Filling?

• Use Thickening Agents - Generally, peaches ooze out a lot of water when we soak it in sugar. What we can do is soak it in water for about 30-minutes and then discard the water. Or What I generally do to thicken my peach pie filling is add cornstarch. Cornstarch can also be replaced with flour. But, many people don't like flour because it makes it look cloudy. Instead of Cornstarch and Flour, you can also use Quick Cooking Tapioca. It works really well in soaking up the excess liquid from the peach pie filling. You can also use Instant Pudding to soak up any excess liquid. In fact, Lemon Instant Pudding is pretty popular amongst veteran pie makers. Not only does it thicken your pie filling but the lemon also brightens up the flavours.
• Bake - Just the crust turning brown is not enough for you to know that your summer pie is ready. Bake it until the thickening agents set up completely.
• Know more about thickening Runny Peach Pies here in this excellent article by The Kitchn.

Tips to make this Peach Pie with Crumb topping even better

1. Caramelize the Peaches First

Instead of just mixing raw peaches with sugar:

• Sauté the peaches in a bit of butter, brown sugar, and a pinch of salt.
• This intensifies their flavor and removes excess moisture, avoiding a soggy pie.

2. Add Flavor Boosters

• Vanilla extract or almond extract (½ tsp) in the filling makes a big difference.
• A bit of lemon zest or orange zest brightens up the sweetness of the peaches
• Add a dash of bourbon or rum to the filling for depth (1–2 tsp).

3. Salt the Crumb Topping

Just a small pinch of salt in the crumb topping makes the sweetness pop and balances the richness of the butter and sugar.

4. Use a Brown Butter Crumb Topping

• Brown the butter first before mixing it into the crumb topping. This is my favorite. Its always a winner.
• This adds a nutty, toasty flavor that pairs beautifully with peaches.

5. Add Texture to the Crumb

• Mix in chopped pecans, walnuts, or rolled oats to the topping for a rustic, crunchy finish.

6. Chill Your Pie Before Baking

• Chill the assembled pie for 15–30 minutes before baking to help the crust hold its shape and reduce shrinkage.

7. Serve with a Signature Topping

• Classic: Vanilla ice cream
• Creative: Cinnamon whipped cream, salted caramel drizzle, or honey mascarpone

Bonus: Broil the Crumb Topping (Carefully!)

If the crumb topping looks pale after baking, you can broil it for 1–2 minutes (watching closely!) to give it a golden, crunchy finish which makes it even more nutty and delicious.

How Long Can I Store this Pie?

If you live in a place with a warm climate then you can allow your peach pie to cool down completely and then cover it loosely with plastic wrap and refrigerate it for 2-3 days.

Generally, fruit pies that don't contain eggs can be stored in the refrigerator for 2-days (provided you cover it tightly).

You can Freeze your Pie. To Freeze your pie allow it to cool down completely at room temperature then transfer it to your freezer (uncovered). When your Pie has frozen completely, wrap it tightly with plastic wrap or transfer it to a freezer bag. They can stay up to 4-months. I learnt how to store this from Gold Medal Flour. Learn more there.

Frozen Ice Cream Peach Pie

Turning a peach pie with crumb topping into a peach ice cream pie is a brilliant summer twist! Here's how to do it:

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🍑 Peach Crumb Ice Cream Pie Recipe

Step 1: Make a Crumb Crust

Use the same ingredients as the crumb topping, but bake it into a crust:

Crumb Crust:

• 1 ½ cups graham cracker crumbs (or use crushed vanilla wafers or gingersnaps for extra flavor)
• 6 tablespoon melted butter
• ¼ cup brown sugar
• Optional: pinch of cinnamon + salt

Instructions:

1. Mix all ingredients until sandy and well-coated.
2. Press into the bottom and sides of a 9-inch pie dish.
3. Bake at 350°F (175°C) for 8–10 minutes until golden. Cool completely.

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Step 2: Prepare the Ice Cream Layer

Use store-bought vanilla or peach ice cream, or make a no-churn peach ice cream:

Quick No-Churn Peach Ice Cream:

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1–1½ cups chopped peaches (fresh or canned, drained)
• Optional: swirl in 2–3 tablespoon peach preserves or jam

Instructions:

1. Whip heavy cream until stiff peaks form.
2. In another bowl, mix condensed milk, vanilla, and peaches.
3. Fold in the whipped cream gently.
4. Pour mixture into the cooled crust.

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Step 3: Add a Crumb Topping

Save some crumb topping (or make a fresh batch):

• ½ cup flour
• ¼ cup brown sugar
• ¼ cup butter, cold
• ¼ teaspoon cinnamon
• Optional: oats or chopped nuts for crunch

Instructions:

1. Mix until crumbly (don’t overblend).
2. Sprinkle lightly on top of the ice cream layer before freezing.

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Step 4: Freeze

• Freeze for at least 6 hours, preferably overnight.
• Cover tightly with foil or plastic wrap.

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Step 5: Serve

• Let sit at room temperature for 5–10 minutes before slicing.
• Garnish with fresh peach slices, whipped cream, or a drizzle of caramel.

If you are making this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik and let me know how it turned out.