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

Scale

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)

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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.