If you are on the lookout for a dessert that perfectly captures the warm, sunny sweetness of summer, this Peach Pie with Crumb Topping Recipe is just what you need. Juicy, tender peaches nestled in a buttery crust and crowned with a delectably crumbly topping combine to create a truly irresistible treat. It’s the kind of dessert that feels both comforting and sophisticated, making it a star for family dinners, celebrations, or a cozy night in. Every bite bursts with vibrant fruit flavor enhanced by a tender, buttery crumb that adds just the right amount of texture and sweetness.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making magic happen in the kitchen. For this Peach Pie with Crumb Topping Recipe, the components are simple yet carefully chosen to build layers of flavor, texture, and that irresistible golden crust and topping you’ll love.
- All-purpose flour (200g + 125g): The foundation for both the pie dough and crumb topping, providing structure and tenderness.
- Sugar (100g + 50g): Adds the necessary sweetness to balance the peaches’ natural tartness and caramelizes beautifully during baking.
- Cold butter (132g total): The secret to a flaky crust and rich crumb topping, butter also adds moisture and flavor.
- Salt (1/4 tsp): Enhances all the flavors, making each bite more vibrant.
- Ground vanilla or vanilla seeds: Introduces a warm, aromatic note that elevates the pie’s fruitiness.
- Egg (1 medium): Binds the crust together and helps achieve a golden finish on the surface.
- Large peaches (5): The star ingredient—ripe, juicy, and bursting with natural sweetness.
- Butter (15g) and brown sugar (12g) for filling: Combine to enrich the peaches and add a subtle caramel depth.
- Amaretti cookies (100g, finely crushed): A delightful twist, these add a subtle almond crunch beneath the filling that complements the crumb topping perfectly.
How to Make Peach Pie with Crumb Topping Recipe
Step 1: Preparing the Pie Dough
Start by combining 1 2/3 cups of all-purpose flour with half a cup of sugar, a pinch of salt, and a touch of vanilla. Cut in the cold butter until the mix feels like coarse crumbs, then add the egg to bring your dough together. This dough needs to be chilled before rolling out to get that perfect flaky texture once baked, setting a strong foundation for the peaches and crumb topping.
Step 2: Filling the Pie
Peel, pit, and slice five large peaches, then toss them with a spoonful of butter, brown sugar, and a pinch of vanilla. This combination enhances the peaches’ natural sweetness while adding buttery richness. Spread a layer of finely crushed Amaretti cookies in the bottom of your buttered pie dish before adding the peach filling—this little trick keeps the crust wonderfully crisp and adds a subtle almond aroma.
Step 3: Making the Crumb Topping
Mix together 1 cup of flour and 1/4 cup of sugar, then cut in 1/3 cup plus 2 tablespoons of cold butter until the mixture resembles coarse crumbs. This crumb topping will bake into a crunchy, buttery blanket that contrasts beautifully with the soft, juicy peaches beneath, giving the pie that perfect texture balance we all crave.
Step 4: Assembling and Baking the Pie
Roll out the chilled pie dough and press it into your prepared pie dish. Pour the peach filling over the crushed Amaretti layer, then generously sprinkle the crumb topping all over. Bake your pie at 350°F (175°C) for about 70 minutes, until the topping is golden and the filling is bubbling gently around the edges. Let it cool a bit—this helps the filling set so you get perfect slices every time.
How to Serve Peach Pie with Crumb Topping Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream on each slice enhances the warm richness of the peach pie. For a little extra flair and freshness, sprinkle some chopped toasted almonds or a few fresh peach slices on top—the contrast of textures and flavors is pure joy.
Side Dishes
This Peach Pie with Crumb Topping Recipe pairs wonderfully with a simple cup of coffee or a glass of chilled white wine like a Riesling or Sauvignon Blanc. For a heartier meal, serve it alongside a light salad or grilled chicken to balance the sweetness with savory notes.
Creative Ways to Present
For a fun twist, cut the pie into mini portions and serve them in small ramekins or mason jars topped with crumb topping and a miniature scoop of ice cream. Alternatively, use a lattice crust beneath the crumb topping to peek through the juicy peaches and add visual interest that’s sure to impress any guest.
Make Ahead and Storage
Storing Leftovers
Store leftover peach pie in the refrigerator, covered tightly with plastic wrap or foil, to keep the crumb topping crisp and the filling fresh for up to four days. Make sure the pie reaches room temperature before adding the cover to prevent sogginess.
Freezing
If you want to keep your peach pie longer, wrap it securely in plastic and foil, then freeze for up to two months. To enjoy later, thaw overnight in the fridge, and reheat in the oven to bring back that fresh-baked warmth and crumbly texture.
Reheating
Reheat slices in a preheated oven at 325°F (160°C) for about 10 to 15 minutes to revive the buttery crumb topping and warm the filling through without making it soggy. Avoid microwaving, which can make the crust soft and lose its delightful crunch.
FAQs
Can I use canned peaches instead of fresh?
While fresh peaches are ideal for the best texture and flavor in this Peach Pie with Crumb Topping Recipe, you can use canned peaches if needed. Just drain them well and adjust sugar amounts since canned peaches are often sweeter.
What if I don’t have Amaretti cookies? Can I substitute?
Sure! You can substitute crushed graham crackers or digestive biscuits to add a similar crumbly texture and subtle sweetness beneath the filling in this peach pie.
Is it necessary to chill the pie dough?
Yes, chilling the dough helps the butter firm up, which creates a flakier crust once baked—a crucial step for achieving the perfect texture in this recipe.
Can I make this Peach Pie with Crumb Topping Recipe vegan?
Absolutely. Use plant-based butter and a flax egg or other egg replacer, and ensure your sugar is vegan-friendly. The pie will still be delicious and full of summer flavor!
How ripe should the peaches be?
Look for peaches that yield slightly to the touch but aren’t mushy. Ripe peaches bring natural sweetness and juiciness that make this pie truly shine.
Final Thoughts
This Peach Pie with Crumb Topping Recipe is an absolute delight to make and even more wonderful to share. Its blend of juicy peaches, buttery crust, and sweet crumb topping is a treat that never goes out of style. Whether you bake it for a special occasion or a simple weekend indulgence, this pie beckons you to savor every bite and create memories around the table. I can’t wait for you to try it and experience the magic yourself!
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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 delightful Peach Pie with Crumb Topping features a buttery, flaky crust filled with juicy sliced peaches and topped with a sweet, crunchy crumb topping made from crushed Amaretti cookies and a blend of flour, sugar, and butter. Perfect for summer gatherings or a comforting dessert any time, this pie offers a wonderful balance of fruity sweetness and rich texture.
Ingredients
For the 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
For the 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
For the 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 mixing bowl, combine the all-purpose flour, sugar, salt, and ground vanilla or vanilla seeds. Add the cold butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Beat the egg lightly and add it to the mixture, stirring until the dough comes together. Form the dough into a disc, wrap in cling film and refrigerate for 20 minutes to firm up.
- Prepare the Filling: Pit and slice the peaches, then toss them in a bowl with the brown sugar and a pinch of ground vanilla or vanilla seeds. This will enhance their natural sweetness and aroma.
- Assemble the Pie: Preheat the oven to 350°F (175°C). Butter a pie dish generously. Roll out the chilled dough on a lightly floured surface to fit your pie dish. Transfer the dough to the dish, trim any excess, and prick the base lightly with a fork to prevent bubbling. Spread the crushed Amaretti cookies evenly over the base of the crust to absorb moisture and add flavor. Layer the sliced peaches evenly over the cookies and dot with small pieces of the tablespoon of butter.
- Make the Crumb Topping and Bake: In a separate bowl, mix the all-purpose flour, sugar, and butter for the crumb topping until it forms coarse crumbs. Sprinkle the crumb topping evenly over the peach filling. Place the pie on the middle rack of the preheated oven and bake for 70 minutes, until the crust is golden and the topping is crisp. Allow the pie to cool before serving to let the filling set.
Notes
- Using Amaretti cookies in the base adds a unique texture and flavor to the pie while absorbing excess juice.
- If peaches are very juicy, placing the cookie layer beneath helps prevent a soggy crust.
- For an extra touch, serve warm pie with a scoop of vanilla ice cream or a dollop of whipped cream.
- The crust dough can be made a day ahead and kept refrigerated.
