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

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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)

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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.