Nothing quite captures the essence of summer like a warm, golden Peach Pie with Crumb Topping Recipe fresh from the oven. This pie combines tender, juicy peaches with a buttery, crumbly topping that adds just the right amount of sweet crunch in every bite. Whether you’re baking for a family gathering or treating yourself, this recipe is a heartfelt celebration of seasonal fruit and classic comfort. The harmony of textures and flavors will have you reaching for seconds before you know it.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to baking any unforgettable pie. Each element in this Peach Pie with Crumb Topping Recipe plays a crucial role, from the flaky crust to the luscious peach filling and that irresistible crumbly topping that makes all the difference.
- All-purpose flour (200g): The foundation for the pie crust, providing structure and tenderness.
- Sugar (100g and 50g): Sweetens both the crust and crumb topping, balancing the tartness of peaches.
- Cold butter (100g plus extra): Key to flaky texture in the crust and richness in the topping—keep it chilled.
- Salt (1/4 teaspoon): Enhances flavors and balances sweetness perfectly.
- Ground vanilla or vanilla seeds (pinch): Adds depth and a warm aroma that complements peaches beautifully.
- Egg (1 medium): Helps bind the dough and promote a golden finish when baked.
- Peaches (5 large, pitted and sliced): The star ingredient, juicy and fragrant, creating the luscious pie filling.
- Butter (1 tablespoon): Used in the filling to add subtle creaminess and richness.
- Brown sugar (1 tablespoon): Caramelizes nicely with peaches, enhancing their natural sweetness.
- Amaretti cookies (100g, finely crushed): This surprising addition adds a delightful crunch and a touch of almond flavor beneath the fruit.
- Butter for crumb topping (100g): Creates the tender, buttery crumb layer that makes this pie unforgettable.
- Additional all-purpose flour and sugar for topping: Essential for that classic crumbly texture.
How to Make Peach Pie with Crumb Topping Recipe
Step 1: Prepare the Pie Crust
Start by combining the 1 2/3 cups of flour, 1/2 cup sugar, salt, and vanilla in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Then add the egg and gently mix until the dough just comes together. Press this dough into a buttered pie dish, ensuring even coverage on the base and sides. Chill it for about 15 minutes to help it hold its shape while baking.
Step 2: Make the Peach Filling
In a large bowl, toss the peach slices with the tablespoon of butter, brown sugar, and a pinch of vanilla. This mixture will soften and release the peaches’ natural juices as it bakes, creating a beautifully rich filling. Stir in the crushed Amaretti cookies—they soak up the liquid while adding an irresistible almond crunch under the peach layer.
Step 3: Prepare the Crumb Topping
Mix the remaining 1 cup of flour with 1/4 cup sugar, then cut in the 100g cold butter until the mixture forms breadcrumbs. This crumb topping is where the magic happens, baking to a golden, crispy delight that contrasts with the juicy peaches below.
Step 4: Assemble and Bake
Pour the peach filling into the prepared crust, spreading it evenly. Sprinkle the crumb topping generously over the peaches, covering all the fruit. Bake at 180°C (350°F) for about 60-70 minutes or until the topping is golden and the filling is bubbling merrily. Let the pie cool slightly before serving to allow the filling to set perfectly.
How to Serve Peach Pie with Crumb Topping Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream elevates this pie into an indulgent dessert experience. A sprinkle of toasted almonds or a few fresh mint leaves can add a lovely visual appeal and subtle textural contrast.
Side Dishes
Serve this pie alongside a cup of strong coffee or spiced chai for cozy pairing. For a brunch spread, it joins perfectly with a light green salad or a cheese plate featuring mild, creamy cheeses that won’t overshadow the peach flavors.
Creative Ways to Present
Consider baking individual mini versions of this Peach Pie with Crumb Topping Recipe in ramekins for a personal touch. Alternatively, serve a slice on a decorative platter garnished with thin peach slices fanned out on the side and a dusting of powdered sugar for added charm.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your peach pie tightly with plastic wrap or foil and refrigerate. It will stay fresh and delicious for up to 3-4 days, making it a great make-ahead dessert for busy weekends.
Freezing
You can freeze the pie (either whole or in slices) wrapped securely in freezer-safe wrap and foil. It holds well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To revive that freshly-baked taste, reheat slices in a preheated oven at 160°C (320°F) for about 10-15 minutes. This brings back a lovely warmth and crispness to the crumb topping — just like it came from the oven.
FAQs
Can I use canned peaches instead of fresh?
Fresh peaches give the best flavor and texture, but you can use good-quality canned peaches if fresh ones aren’t available. Just be sure to drain them well to avoid a soggy pie.
What if I don’t have Amaretti cookies?
If Amaretti cookies are hard to find, crushed graham crackers or digestive biscuits work well as a substitute to add that crumbly, nutty layer under the fruit.
How can I make this pie gluten-free?
Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. The texture might be slightly different but still delicious.
Is there a way to make this pie less sweet?
Absolutely. Reduce the sugar slightly in the crust or topping, or use tart peaches to balance the sweetness naturally without compromising flavor.
Can I prepare the crumb topping ahead of time?
Yes! You can make the crumb topping in advance and keep it refrigerated for a day or two before baking. Just bring it back to cold before sprinkling on top for optimal crumbly texture.
Final Thoughts
There is something undeniably joyful about making and sharing this Peach Pie with Crumb Topping Recipe. Each step in the process celebrates simple, honest ingredients that come together to create a dazzling dessert full of warmth and texture. I encourage you to bake it soon and enjoy the sweet, buttery goodness that only homemade peach pie can bring.
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Peach Pie with Crumb Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Pie with Crumb Topping is a delightful dessert combining juicy, ripe peaches with a buttery, crumbly topping and a classic flaky pie crust. The filling is enhanced with vanilla and brown sugar, while finely crushed Amaretti cookies add a unique nutty crunch to the base. Perfectly baked to golden perfection, this pie serves 10 and is ideal for summer gatherings or comforting treat any time of year.
Ingredients
Pie Crust
- 1 2/3 cups all-purpose flour (200g)
- 1/2 cup sugar (100g)
- 1/3 cup + 2 tablespoons cold butter (100g), plus extra for buttering the pie dish
- 1/4 teaspoon salt
- Pinch of ground vanilla or seeds from 1/2 vanilla pod
- 1 medium egg
Peach Filling
- 5 large peaches, pitted and sliced
- 1 tablespoon butter (15g)
- 1 tablespoon brown sugar (12g)
- Pinch of ground vanilla or seeds from 1/2 vanilla pod
Crumb Topping
- 3.5 oz Amaretti cookies, finely crushed (100g)
- 1/3 cup + 2 tablespoons butter (100g)
- 1 cup all-purpose flour (125g)
- 1/4 cup sugar (50g)
Instructions
- Prepare the Pie Crust: In a bowl, combine the flour, sugar, salt, and ground vanilla or vanilla seeds. Cut the cold butter into small cubes and rub it into the flour mixture until it resembles coarse crumbs. Add the egg and mix until the dough comes together. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for 20 minutes.
- Prepare the Peach Filling: Peel, pit, and slice the peaches. In a pan over medium heat, melt 1 tablespoon of butter, then add the sliced peaches, brown sugar, and a pinch of vanilla. Cook gently until the peaches soften and the sugar dissolves, about 5-7 minutes. Remove from heat and let cool.
- Assemble the Pie Base: Butter a 9-inch pie dish. Roll out the chilled pie dough on a lightly floured surface to fit the dish. Transfer the dough to the pie dish and press it gently against the bottom and sides. Sprinkle the base evenly with the finely crushed Amaretti cookies to help absorb excess moisture from the peaches and add texture.
- Make Crumb Topping and Bake: Mix the flour and sugar for the crumb topping in a bowl. Cut the butter into the mixture and rub it in with your fingers until large crumbs form. Spread the peach filling evenly over the pie base, then scatter the crumb topping generously over the peaches. Bake in a preheated oven at 350°F (175°C) for about 70 minutes, or until the topping is golden and the filling is bubbling. Allow to cool before serving.
Notes
- For best results, use ripe but firm peaches to avoid a watery filling.
- Chilling the pie crust dough before rolling helps prevent shrinkage and maintains flakiness.
- Amaretti cookies in the base add a wonderful nutty flavor and help soak up excess juice from the peaches.
- This pie pairs well with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Leftover pie can be refrigerated for up to 3 days and reheated gently before serving.
