Fresh Peach Pie With Crumb Topping has mouth-watering fresh, pick of the season peaches, swirled together with brown sugar, cinnamon, and nutmeg all topped with a buttery, crumbly crisp.
I ADORE fresh, juice-dribbling-down-your-chin, sweet and succulent peaches. When the first Georgia or Florida peaches appear in my super market, I buy a TON!
Peach Pie is one of those desserts that makes me feel like summer has truly arrived. This Fresh Peach Pie With Crumb Topping maybe doesn’t look quite as pretty as my Double Crust Peach Pie, but I have to say, I think I may like this one better.
The crumble. It’s all about that crisp, buttery crumble. A little sweet, a pinch salty, and lots buttery. It MAKES this pie!
How to make Fresh Peach Pie With Crumb Topping
Start by removing the pits from 8-10 peaches and cutting into slices.
I prefer very ripe peaches if I can find them. The more ripe they are, the intense the flavor.
I also seldomly peal my peaches. That’s a personal choice, but if the peaches are supper juicy, it can be tricky, plus I don’t find that the peal in the pie detracts from the dish.
To your sliced peaches, add brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Gently stir everything together.
If you have whole nutmegs and a microplane grater, this is a great recipe to make them shine.
Place the pie filling into a pie plate already lined with a pie crust and dot the top with butter. Any why wouldn’t you dot it with butter?
Let’s talk about pie crust for a moment.
When making crust from scratch, I use my Grandmother’s recipe. It’s been the go-to crust in our family for 3 generations, and I’ve been using it myself since the age of 10 when I first started making pies. I’m not going to mention the vast number of years that actually is.
If crust from scratch isn’t your thing, choose a good quality refrigerator crust over the frozen, pre-formed variety. They taste better, in my opinion.
My Homemade Crust Recipe also contains several tips for getting the crust perfectly into the pie plate and for shaping the edges of the crust.
How to make a Crumble or Crisp for the top of a pie.
In a mixing bowl, add flour, sugar, room temperature butter, salt, and cinnamon. Use a sturdy fork or pastry blender to cut the butter into the dry ingredients until the mixture looks like course crumbs.
Spread the crumble over the top of the peach filling.
Finally, whisk together an egg with a little water until frothy. Brush the mixture on the outside edges of the crust. Sprinkle with sugar if you like.
Why use an egg wash and what does it do?
An egg wash is simply a beaten egg mixed with water or milk and brushed on pastry. It gives the pastry a beautiful golden, shiny color.
Can I use frozen peaches in this recipe?
Absolutely! My preference is fresh because you can really judge how ripe they are and know what type of peach you are buying, but defrosted (previously frozen) peaches will definitely work when fresh are not available with no other recipe changes.
Bake the pie on a foil lined cookie sheet to help with any drips and also to prevent over browning of the crust.
Do you LOVE Pie? Me too! Try these:
- Cherry Pie with Homemade Pie Filling
- Fresh Lattice Topped Peach Pie
- Blackberry Crumble
- Cherry Almond Pie Bars
- Fresh Blueberry Almond Crumb Pie
- Grandma’s Homemade Crust Recipe
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Fresh Peach Pie With Crumb Topping
- 5 cup peaches – fresh, sliced
- 3/4 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- 1/2 cup butter – room temperature
- 1 cup flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 recipe Pie Crust – see link in recipe notes
- Preheat oven to 375 degrees Fahrenheit.
- Gently stir together sliced peaches, brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg.
- Pour filling into a crust lined 9-10" pie plate.
- Dot the top of the peach filling with small pieces of butter.
- Cut dry ingredients into room temperature butter using a sturdy fork or pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle crumble evenly over the top of the pie filling
- Brush the outside edge of the pie crust with an egg wash made from a beaten egg and 2 tablespoons of water.
- Bake the pie on a foil lined cookie sheet for approximately 60 minutes until the edges of the crust are golden, the crumble has browned, and the peaches are bubbling around the edges.
- Let pie cool for at least 30 minutes before serving.
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