Peach Pie with Crumble Topping - Weekend at the Cottage

Peach Pie with Crumble Topping

Ingredients

Directions

  1. Prepare pie dough recipe and refrigerate dough for at least one hour before use.
  2. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim. Crimp dough to create an attractive crust along the edge of the pie plate. Place pie shell into the refrigerator until pie is assembled.
  3. Prepare the topping: Place flour, sugar, spices, salt and rolled oats into a medium-sized bowl and mix together by hand. Add the butter and toss lightly. Rub the dry mixture into the butter to form small balls. Add the pecans and combine lightly.
  4. Prepare the filling: Mix all of the dry ingredients for the filling together in a small bowl. Place the prepared peaches into a medium-sized bowl. Add the ginger and lemon juice and toss lightly by hand. Sprinkle the dry mixture onto the peaches in two parts, tossing lightly after the addition of each.
  5. Sprinkle grated ginger on top of peaches and toss. Mix sugar with cornstarch and then sprinkle on top of peaches. Add lemon juice and toss again.
  6. Preheat oven to 425°F.
  7. Transfer the peaches into the pie shell. Dot the top with reserve liquid that remains in bowl. Cut the butter into small bits and dot the top of the fruit. Add the topping, spooning it onto the fruit and gently pushing it down to cover the pie completely.
  8. Transfer pie onto a baking sheet and bake for 20 minutes before reducing the temperature to 375°F and baking the pie for an additional 45 minutes.
  9. Cool pie to room temperature before serving. Serve with vanilla ice cream and garnish each piece with a slice of peach and a pecan half.
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Peach Pie with Crumble Topping

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Freshly picked peaches tossed with ginger and lemon baked in a flaky shell with a crumble topping…

  • clock icon
    90 MIN
  • 8 SERVINGS
Peach Pie with Crumble topping

This PEACH PIE WITH CRUBLE TOPPING is as easy to enjoy as it is to make!

You are going to fall in love with this PEACH PIE WITH CRUMBLE TOPPING, as will your friends and family – don’t forget to BOOKMARK this page and also PIN it to one of your Pinterest boards so you can make it again and again. Last thing, SHARE it with your friends on one or more of your favourite social media platforms using #weekendatthecottage when you do.

This PEACH PIE WITH CRUMBLE TOPPING will always hold a special place in my heart for two reasons: it’s just so darn delicious and, believe it or not, it almost didn’t get made.

Return visitors might remember that I’m in possession of my mom’s recipe box. It contains a number of really fabulous recipes, many of which I remember enjoying when I was a kid. Love her NO-BAKE CHEESECAKE, her easy WILD BLUEBERRY CAKE, plus her superior PIE DOUGH recipe. All these recipes remind me of just how good a baker my mom truly was!

About a month ago, I pulled out mom’s recipe box to reference something and there, and in and amongst some scraps of paper were two recipes I’d never really noticed.

The first, scribbled on a cash register receipt, looked like some sort of peach pie recipe. The second card, I think written in my Aunt Alexandra’s hand and also open to interpretation, is a topping for apples or peaches.

Well, I figured it was about time this recipe finally got made. Truth be told, I had no idea it would be so amazing. Thankfully, the recipe that almost didn’t get made will now become a new, family favourite.

Here are just a few things to keep in mind when you go to make it:

The pie plate lined with the crust

PIE DOUGH

Head HERE to reference my mom’s wonderful pie dough recipe. Head HERE to watch our 1-minute video tutorial on how to make it. Remember, making a pie from scratch gets easier with each one you make; practice makes perfect.

This recipe calls for one disc of dough and if you make the recipe on the YouTube video, you’ll have two. Simply freeze that second disc of dough, saving it for another time.

A basket of fresh peaches

PEACHES

We suggest using ripe peaches that are still slightly firm to the touch. There’s no need to peel the peaches as the skins add both flavour and colour to the rich filling. When preparing the pie, try to time it so you mix the filling and transfer it immediately to the shell. The peaches will release too much liquid if you wait too long and you’ll end up with a soupy pie.

Ingredients for the crumble topping

TOPPING

I made a few changes to the topping recipe and am glad I did. Adding a smidge of ground ginger gives the topping an extra bit of heat, while the addition of the chopped pecans makes it nutty, rich and flavourful. I gotta say, everyone who’s enjoyed this pie so far all comment on the fabulous flavour of the topping.

The peach pie topped with the crumble ready to be baked

BAKING

Because every oven is different, you may need to adjust the bake time listed in this recipe. Having made this pie a few times now, we’re confident the 20 minutes at 425°F followed by 45 minutes at 375°F should do the trick. Ultimately you’ll be looking for a pie where the filling is bubbling up through the topping, the crust is lightly browned and the topping is golden.

Peach Pie with Crumble topping

SERVING

Be patient! Give your pie at least two hours to cool before you slice and serve it with vanilla ice cream and a garnish of peach slices and a pecan half.

Peach Pie with Crumble topping

Why not enjoy this beautiful PEACH PIE WITH CRUMBLE TOPPING as part of a complete meal idea? Pick your date, invite your family and friends and serve some CHILLED GAZPACHO as your starter, followed by GRILLED BEEF TENDERLOIN, GARLIC SMASHED POTATOES and our GRILLED BABY ROMAINE SALAD. Then end your evening with this pie and make dinner truly memorable.

PEACH PIE WITH CRUMBLE TOPPING – a new family favourite!

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Peach Pie with Crumble Topping

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Products used in this recipe

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Peach Pie with Crumble Topping

Ingredients

  • 1 disc of pie dough
  • For the filling:
  • 6 cups peaches, washed and sliced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons lemon juice
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • 3 tablespoons cornstarch
  • 1 tablespoon butter, to dot in the filling
  • For the topping:
  • ¾ cup all-purpose unbleached flour
  • 1 cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • ½ cup rolled oats
  • ½ cup butter, cubed
  • ½ cup chopped pecans
  • To serve:
  • vanilla ice cream
  • For garnish:
  • peach slices
  • pecan halves

Directions

  1. Prepare pie dough recipe and refrigerate dough for at least one hour before use.
  2. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim. Crimp dough to create an attractive crust along the edge of the pie plate. Place pie shell into the refrigerator until pie is assembled.
  3. Prepare the topping: Place flour, sugar, spices, salt and rolled oats into a medium-sized bowl and mix together by hand. Add the butter and toss lightly. Rub the dry mixture into the butter to form small balls. Add the pecans and combine lightly.
  4. Prepare the filling: Mix all of the dry ingredients for the filling together in a small bowl. Place the prepared peaches into a medium-sized bowl. Add the ginger and lemon juice and toss lightly by hand. Sprinkle the dry mixture onto the peaches in two parts, tossing lightly after the addition of each.
  5. Sprinkle grated ginger on top of peaches and toss. Mix sugar with cornstarch and then sprinkle on top of peaches. Add lemon juice and toss again.
  6. Preheat oven to 425°F.
  7. Transfer the peaches into the pie shell. Dot the top with reserve liquid that remains in bowl. Cut the butter into small bits and dot the top of the fruit. Add the topping, spooning it onto the fruit and gently pushing it down to cover the pie completely.
  8. Transfer pie onto a baking sheet and bake for 20 minutes before reducing the temperature to 375°F and baking the pie for an additional 45 minutes.
  9. Cool pie to room temperature before serving. Serve with vanilla ice cream and garnish each piece with a slice of peach and a pecan half.

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