My Favorite Peach Crumble Pie

5 from 6 votes

My Favorite Peach Crumble Pie is by far top notch and the perfect cross between peach cobbler goodness + non-traditional pie, especially with it's delicious crumble topping!

Prep Time30

Cook Time1

Chill Time:1

Total Time1 30

Course: Dessert

Keyword: crumble, crunchy, dairy-free, dessert, family-friendly, gluten-free, kid-friendly, peach, peach pie, pie, spring, summer, sweet, vegan, vegetarian

Servings: servings

Calories: 109kcal

Author: Shanika

Ingredients

CRUST:

1 Homemade or store-bought pie crust

FILLING:

4 (15 oz.) cans organic peach slices, patted dry (That's 7-8 medium sized peaches; about 6-7 cups)
½ cup organic brown sugar, light or dark
¼ cup arrowroot starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
Pinch of sea salt
½ lemon, freshly-squeezed
1 teaspoon vanilla extract
2 Tbsps unsalted butter, cut into small pieces

CRUMBLE TOPPING:

½ cup organic brown sugar, light or dark
½ cup organic cornflakes, crushed (This is optional; You can sub with flour or oats, if desired)
¼ cup organic all-purpose flour
6 Tbsps unsalted butter, partially melted
½ teaspoon ground cinnamon
Pinch of ground nutmeg

US Customary - Metric

Instructions

TO MAKE THE CRUST:

To make your own homemade crust, see my Homemade Apple Berry Crumble Pie recipe!

TO MAKE THE FILLING:

In a bowl, add the sliced peaches, brown sugar, arrowroot, cinnamon, nutmeg, allspice, lemon juice, vanilla, and salt, stirring everything together until combined and the peaches are completely coated.

TO MAKE THE CRUMBLE:

In a bowl, add the flour, crushed cornflakes, brown sugar, cinnamon, and nutmeg, stirring until combined. Add the partially melted butter and using a spatula, mix until combined and 'crumbly-like'.

PRE-BAKE (IF USING HOMEMADE CRUST):

Preheat the oven to 375 degrees Fahrenheit and set a standard (9") pie dish aside.
Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about ½-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
Once complete, poke tiny holes around the bottom of the crust using a fork, add parchment paper to the center of the crust and add "pie weights" atop it and pre-bake the crust for 10-15 minutes. Remove from oven.

PRE-BAKE YOUR PEACHES [FOR CANNED ONES ONLY]:

Spoon the coated peaches into the center of the crust and re-arrange slices to fit until completely filled to the top of the crust. Tuck the pieces of cut butter in between the peaches and bake in the preheated oven for 15-20 minutes. The peaches should begin to soften and become bubbly a bit.
NOTE: Baking the peaches first allows for the pie to cook through fully after you've added your crumble topping without getting too brown at the tops. IF NOT USING CANNED PEACHES, Just add your peaches, butter and crumble topping all at once and do a final bake for the full 45-50 minutes or so.

FINAL BAKE:

Bake for the remaining 25-30 minutes or until the peach filling begins to bubble "out", and the crust + topping are golden brown. NOTE: To avoid the topping from getting too brown, during the last 15 minutes, add foil paper atop crust loosely. Then remove it for the final 5 minutes or so.
Once done, remove from the the oven and let cool completely, about 1-2 hours. When cooled, place the pie in the refrigerator for at least 4 hours before serving and slicing. NOTE: Overnight is best.
To serve, add whipped cream or your favorite ice cream and enjoy!
Bon Appetit!

Notes

STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
FLOUR: If you don’t have Pastry Flour available for your pie crust, simply substitute for All-Purpose Flour.
TIPS FOR THE PERFECT PIE CRUST: Be sure to read tips within the post!
GLUTEN-FREE OPTION: To make the crust entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients, just make sure that you use arrowroot starch which is very GF-friendly.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch, tapioca flour, or all-purpose flour, which all act as a thickening agent.
FRESH VS. CANNED VS. FROZEN PEACHES: See FAQ section for more info.
SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.

Nutrition