Peach Crumble Pie
Y'all are going to love this deep-dish peach crumble pie! Use fresh or frozen sliced peaches, it brings a taste of Texas Hill Country summer to your table.
Servings: 10 slices
Calories: 350kcal
Ingredients
For the filling:
- 1 deep dish pie crust
- 8 cups sliced peaches (frozen, thawed with juices reserved)
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cornstarch
- ¼ teaspoon table salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 teaspoons lemon juice
Crumble Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 4 tablespoons unsalted butter, cold and cubed
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- In a large pot over medium-low heat combine peaches, granulated sugar, brown sugar, cinnamon and salt.
- Whisk the cornstarch into ¼ cup of the reserved peach juices until smooth. Add slurry to peach mixture, bring the filling to a boil, stirring constantly, and cook for at least 1 minute to activate the cornstarch.
- Remove peach mixture from heat and stir in vanilla extract, butter and lemon juice. Stir until the butter is completely melted.
- Prep the Crumble: In a medium bowl, combine the all-purpose flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture forms pea-sized crumbs. Set aside.
- Assemble: Place unbaked pie shell onto a rimmed baking sheet to catch any juices that overflow. Pour the peach filling into the pie shell, be sure to leave about a ⅓-inch space at the top of the crust to prevent it from overflowing. You will have extra filling left over. Sprinkle the crumble topping evenly over the top.
- Bake: Bake pie at 375°F for 45-55 minutes or until the topping is deep golden brown and the filling is bubbling. Allow pie to cool completely (3-4 hours) before slicing.
Notes
Using Fresh Peaches: Simply peel and slice them, then follow the exact same stovetop cooking method. Because fresh peaches won't have frozen juices to drain and reserve, you must mix your cornstarch with 2 tablespoons of cold water to create a slurry before adding it to the pot to prevent clumping.
Avoid Overfilling: This recipe makes a generous, deep-dish amount of peach pie filling. Leave about a ⅓-inch space at the top of your pie crust. If you try to force all the filling in, the bubbling juices will likely overflow the edges while baking.
Oven Protection: Place your deep-dish pie plate on a baking sheet lined with aluminum foil or parchment paper before putting it in the oven. This catches any accidental drips and saves you from a messy oven cleanup.
Serving Advice: For clean, beautiful slices that hold their shape perfectly, let the pie cool completely on a wire rack for 3 to 4 hours before slicing. The velvety filling needs this time to fully set!
Repurpose Extra Filling: Because this deep-dish recipe makes a generous amount of filling, you will likely have about a cup left over! It makes a spectacular topping for a scoop of Blue Bell vanilla ice cream, Greek yogurt, oatmeal, or waffles.
Nutrition
Calories: 350kcal | Carbohydrates: 60g | Protein: 3g | Fat: 11g
