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!
View the full Peach Crumble Pie Post for our comprehensive visual walkthrough, detailed baking tips, and serving suggestions.
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
