Peach Crumb Pie

Peach Crumb Pie is another kind of fruit pie my Mom always made when I was growing up. Instead of a top crust or a lattice crust, Mom would make a crumb topping to go on top. This usually made the pie a little sweeter, and even more delicious. Her crumb topping was simple: sugar, flour and butter. But it made for one spectacular pie. Since I’ve been trying to get rid of all my peaches I decided to make a Peach Crumb Pie as well as Mom’s Peach Pie a couple of weeks ago. Oh, man, I could have just sat and ate the topping with a spoon. Put the crumb topping on top of my favorite pie and you have “delirious!”

My mom was a supreme pie baker by any standard. Ask anyone who ever sampled her pies. They will all tell you how mouthwatering they were. Her pie crust was so special it just dissolved into your mouth. I can’t aspire to making pies as great as my mom because she baked thousands of pies during her life time and I’ve only baked hundreds. Even still, I can throw a mean pie together when I want to.

Peach Crumb Pie is just one of those pies. It’s filled with a basic peach pie filling–nothing fancy, not even cinnamon–and then topped with crumb topping. The secret is slow cooking the pie in a 300 degree oven for 2 to 3 hours or until the juices start bubbling up to the top and they are thick. This usually happens about 30-45 minutes after the juices first start rising to the top. This doesn’t make for a beautiful looking pie for presentation purposes, but as far as having a pie that’s cooked all the way through and not soupy in the middle, it’s a superior method. Plus, it tastes so splendidly I don’t care what it looks like on the outside as long as the crust isn’t burnt! After two hours of baking I usually tent the pie with foil to prevent the crust from over-browning.

Pie baking is sort of an art form. If you want detailed directions and pictures, check out my post on Homemade Pie Crust. It will be a good start for those of you who aren’t used to baking your own crusts. All I can say is keep trying. Don’t give up. Don’t be intimidated. Just do it. Give it a try, and continue trying until you’ve mastered it. If you know of someone in your area (like an elderly aunt or grandparent or someone from your church) that makes pies from scratch, by all means, ask if you can watch them make some pies sometime. There’s nothing quite like getting your hands in the dough to see what the texture is supposed to feel like first hand. Working with someone the first couple of times is probably the best way to learn how to make great pies and great pie crusts.

If you have a lot of peach trees like we do, here’s a great recipe to use up some of those peaches. Or, if you just enjoy peaches like we do and found a good deal on them at the store, then consider buying some and making this tasty Peach Crumb Pie for your family at your earliest convenience. Peaches will only be around another month or so, so get them while you can. And, enjoy a bite of Peach Crumb Pie ala mode until your sweet tooth cravings are completely alleviated! Until then, maybe some of these pictures will entice you to try this pie.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Peach Crumb Pie is marvelous. If you just can’t handle making your own Homemade Pie Crust, then buy one and make your own peach pie filling and crumb topping.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

This side view shows the pie packed with a luscious peach filling.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Doesn’t Peach Crumb Pie look awesome? When cooking pies at higher temperatures, they tend to darken the crust but the inside of the pie is still soupy. Slow cooking the pie at lower temperatures insures the pie is done on the inside, too.

 

Here’s what I did.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

You will need sliced peaches, butter, UNBLEACHED flour and sugar for the peach filling.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Place peeled, sliced peaches in a large mixing bowl. Add sugar and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Stir ingredients to combine and allow peaches to sit out on counter until pie crust and crumb topping are made.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

To make crumb topping: You will need sugar, butter, and UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods).

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Mix flour and sugar in a small mixing bowl. Cut in butter with a pastry blender until small crumbs appear.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Set the crumb topping aside.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Roll out plain pastry for a single pie crust. Lay in pie plate and flute edges. Dot pie shell with three tablespoons of butter.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Pour peach mixture into pie shell. It’s a little syrupy now. Scrape out all of the sugar from the bowl and spread evenly over the peaches.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Sprinkle crumb topping over top of peaches.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Bake anywhere from 2 to 3 hours at 300 degrees until juices bubble up to the top and they are thick.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

To serve: Allow pie to cool. Slice in eighths. Serve plain or ala mode if desired.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

There’s really not a lot to this recipe, but it sure has spectacular flavor.

 

Here’s the recipe.

PEACH CRUMB PIE

(Recipe adapted from my mom, Helen Mattis, Titusville, FL)

Print Recipe
Peach Crumb Pie BigOven - Save recipe or add to grocery list Yum
This delicious Peach Pie uses a Homemade Pie Crust, a luscious peach filling, and is topped with a simple crumb topping.
Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert
Course Pies/Desserts
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Servings
Ingredients
PIE:
CRUMB TOPPING:
Course Pies/Desserts
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Servings
Ingredients
PIE:
CRUMB TOPPING:
Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert
Instructions
PIE:
  1. Peel and slice peaches.
  2. Add 1 cup sugar and ½ cup flour and stir to combine.
  3. This will prevent the peaches from discoloration and allow syrup to form.
  4. Set aside.
  5. Roll out pie crust and place in 10-inch deep dish pie plate.
  6. Place small dabs of the butter in the bottom of the crust.
CRUMB TOPPING:
  1. In a small mixing bowl, combine ½ cup sugar, ¾ cup flour and remaining 1/3 cup butter.
  2. Using a pastry blender, blend ingredients until coarse crumbs form.
  3. Once the crumb topping is ready, add the peaches to the crust and butter.
  4. Do your best to spread the sugar-syrup mixture from the peaches over the entire pie.
  5. Sprinkle with crumb topping.
  6. Bake at 300° about 2 hours or until juices have thickened and bubbled up to the top of the pie.
Recipe Notes

NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.

NOTE: Mom never used cinnamon for her peach pie so you could really taste the peaches. She only used cinnamon in cobblers.

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

NOTE: This basic recipe: 5 cups fruit, 1 cup sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.

NOTE: If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.

NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.

NOTE: Preparation time does not include time required to make and roll out bottom pie crust.

NOTE: I have had this pie take as long as 3 hours to cook completely.

 

[b]Peach Crumb Pie[/b]
Recipe Type: Pies/Desserts
Cuisine: American
Author: Teresa Ambra adapted from my mom, Helen Mattis, Titusville, FL
Prep time:
Cook time:
Total time:
Serves: 8
This delicious Peach Pie uses a [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]Homemade Pie Crust[/url], a luscious peach filling, and is topped with a simple crumb topping.
Ingredients
  • 5 cups peeled, sliced peaches
  • 1 cup sugar
  • ½ cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3 tbsp. butter
  • recipe for a [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]single-crust plain pastry[/url]
  • [b]CRUMB TOPPING:[/b]
  • 1/3 cup chilled, unsalted butter
  • ½ cup sugar
  • ¾ cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
  1. Peel and slice peaches.
  2. Add 1 cup sugar and ½ cup flour and stir to combine.
  3. This will prevent the peaches from discoloration and allow syrup to form.
  4. Set aside.
  5. Roll out pie crust and place in 10-inch deep dish pie plate.
  6. Place small dabs of the butter in the bottom of the crust.
[b]CRUMB TOPPING:[/b]
  1. In a small mixing bowl, combine ½ cup sugar, ¾ cup flour and remaining 1/3 cup butter.
  2. Using a pastry blender, blend ingredients until coarse crumbs form.
  3. Once the crumb topping is ready, add the peaches to the crust and butter.
  4. Do your best to spread the sugar-syrup mixture from the peaches over the entire pie.
  5. Sprinkle with crumb topping.
  6. Bake at 300° about 2 to 3 hours or until juices have thickened and bubbled up to the top of the pie.
Notes
If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.[br][br]Mom never used cinnamon for her peach pie so you could really taste the peaches. She only used cinnamon in cobblers.[br][br]While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.[br][br]This basic recipe: 5 cups fruit, 1 cup sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.[br][br]If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.[br][br]If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.[br][br]Preparation time does not include time required to make and roll out bottom pie crust.

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

This is one delicious pie!

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Are you ready to sink your teeth into a slab of this scrumptious pie?

Peach Crumb Pie | Can't Stay Out of the Kitchen | fabulous #homemade #peachpie with a #crumbtopping. This one uses a #homemadepiecrust. #peaches #dessert

Take one or two Peach Crumb Pies to your next backyard barbecue or social event and you will find everyone raving over this pie!

You may also enjoy these delicious recipes!

Mom’s Peach Pie

Mom's Peach Pie - IMG_8171

 

Peaches ‘n Cream Pie

Peaches 'n Cream Pie - IMG_8126

 

White Flesh Peach Pie

White Flesh Peach Pie - IMG_3798

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