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.

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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 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.

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

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.

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

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

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

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

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

Set the crumb topping aside.

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

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.

Sprinkle crumb topping over top of peaches.

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

Serve warm with ice cream, if desired! When you bake the pie completely there won’t be a lot of juice on the bottom of the pan. Many recipes call for pies to be baked at higher temperatures. They usually brown the crust, but fail to cook the fruit filling enough. Slow cooking the pie over a low to moderate heat takes care of that issue.

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

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

When peaches are in season, this is a delicious pie to make.

Here’s the recipe.

PEACH CRUMB PIE

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

Peach Crumb Pie

Teresa Ambra

Peach Crumb Pie is absolutely outstanding. This delicious Peach Pie uses a Homemade Pie Crust, a luscious peach filling, and is topped with a simple crumb topping. It will cure any sweet tooth craving too. If you enjoy peaches, this makes one fantastic dessert.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 461 kcal

Equipment

• 1 10-inch deep dish pie plate
• 1 large mixing bowl
• 1 wooden spoon
• 1 sharp knife to cut and pare peaches
• 1 medium mixing bowl
• 1 pastry blender
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

PIE:

• 5 cups peaches peeled and sliced
• 1 cup granulated sugar
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 3 tbsp. unsalted butter
• 1 recipe for a single-crust plain pastry
• CRUMB TOPPING:

CRUMB TOPPING:

• 1/3 cup unsalted butter chilled
• 1/2 cup granulated sugar
• 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

Instructions

 

PIE:

• Peel and slice peaches.
• Add 1 cup granulated sugar and ½ cup flour and stir to combine.
• This will prevent the peaches from discoloration and allow syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the bottom of the crust.

CRUMB TOPPING:

• In a small mixing bowl, combine ½ cup sugar, ¾ cup flour and remaining 1/3 cup butter.
• Using a pastry blender, blend ingredients until coarse crumbs form.
• Once the crumb topping is ready, add the peaches to the crust and butter.
• Do your best to spread the sugar-syrup mixture from the peaches over the entire pie.
• Sprinkle with crumb topping.
• Bake at 300° about 2 hours or until juices have thickened and bubbled up to the top of the pie.

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.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 461kcalCarbohydrates: 72gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 102mgPotassium: 163mgFiber: 3gSugar: 46gVitamin A: 689IUVitamin C: 4mgCalcium: 15mgIron: 2mg

Keyword dessert, peach pie, peaches, pie

Tried this recipe?Let us know how it was!

This is one delicious pie!

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

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

Peaches ‘n Cream Pie

Favorite Peach Pie

Peach Crumb Pie

Teresa Ambra

Peach Crumb Pie is absolutely outstanding. This delicious Peach Pie uses a Homemade Pie Crust, a luscious peach filling, and is topped with a simple crumb topping. It will cure any sweet tooth craving too. If you enjoy peaches, this makes one fantastic dessert.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 461 kcal

Equipment

• 1 10-inch deep dish pie plate
• 1 large mixing bowl
• 1 wooden spoon
• 1 sharp knife to cut and pare peaches
• 1 medium mixing bowl
• 1 pastry blender
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

PIE:

• 5 cups peaches peeled and sliced
• 1 cup granulated sugar
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 3 tbsp. unsalted butter
• 1 recipe for a single-crust plain pastry
• CRUMB TOPPING:

CRUMB TOPPING:

• 1/3 cup unsalted butter chilled
• 1/2 cup granulated sugar
• 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

Instructions

 

PIE:

• Peel and slice peaches.
• Add 1 cup granulated sugar and ½ cup flour and stir to combine.
• This will prevent the peaches from discoloration and allow syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the bottom of the crust.

CRUMB TOPPING:

• In a small mixing bowl, combine ½ cup sugar, ¾ cup flour and remaining 1/3 cup butter.
• Using a pastry blender, blend ingredients until coarse crumbs form.
• Once the crumb topping is ready, add the peaches to the crust and butter.
• Do your best to spread the sugar-syrup mixture from the peaches over the entire pie.
• Sprinkle with crumb topping.
• Bake at 300° about 2 hours or until juices have thickened and bubbled up to the top of the pie.

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.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 461kcalCarbohydrates: 72gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 102mgPotassium: 163mgFiber: 3gSugar: 46gVitamin A: 689IUVitamin C: 4mgCalcium: 15mgIron: 2mg

Keyword dessert, peach pie, peaches, pie

Tried this recipe?Let us know how it was!