Peach Crumb Pie

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Peach Crumb Pie is bursting with summer flavors! Sweet, tart and so easy! If you don’t have time to make crust, just buy a refrigerated crust!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 386kcal

Cost $8

Cut the butter into pieces. Place it back in the refrigerator.
⅓ cup unsalted butter
Add the flour and salt to your food processor bowl.
1¼ cups all purpose flour, ¼ teaspoon Salt
Get the ice water ready, then add the butter.
Run the food processor until the dough resembles pea-sized pieces.
Add one tablespoon of water at a time until a smooth dough forms. (usually between 3-4 tablespoons.)
3-4 tablespoons Ice water

Mix together all ingredients, except butter in medium bowl.
¼ cup flour, ⅔ cup gluten free oats, ½ cup brown sugar, ¼ teaspoon salt
Pour in melted butter. Mix until no dry spots remain.
¼ cup unsalted butter

Toss peaches with lemon juice to coat.
5 cups peaches, 1 tablespoon lemon juice
Add remaining ingredients, except cornstarch. Taste for your family's taste. Add more sugar, or lemon, as needed.
⅓ cup brown sugar, ½ teaspoon cinnamon
Add cornstarch. mix well.
3 tablespoon cornstarch

Roll out pie crust. Lay in pie plate.
1 single pie crust, homemade or store bought
Add all of the peaches, mounded high, because they shrink as they cook.
Top fruit with all of crumb topping.
Bake in 350°F oven for 45 minutes to one hour, until fruit is tender, filling is bubbly and crumb topping is golden brown.
Let cool thoroughly on a wire rack before slicing, or fruit will spill out.

To save time, buy a store-bought pie crust. The flavor has improved greatly.
Pie can be made with double crust instead of crumb topping.
If using two pie crusts, make sure to cut holes for steam to escape.
There is no reason to peel peaches, but you can if you’d like.
As soon as peaches are sliced, toss them with lemon juice so they don’t discolor.
Taste the filling for salt and sugar before adding cornstarch so that you can add enough sugar for your liking. Start with less. Add more, if needed.
If you add too much sugar, counter it with more lemon juice.
Always cook fruit pies on a large, rimmed baking sheet lined with parchment to minimize cleanup.
Cover the top of the pie with foil if the crumb layer is getting too brown.
Let the pie cool thoroughly. Although warm fruit pies are so appealing, if cut before they are totally cool, all the fillings will spill out. The flavor will still be awesome, but you will lose presentation points!
Lasts 4-5 days.
Store in refrigerator.
Pie can be frozen prior to baking. Bake pie from frozen for about 20 minutes longer.