Peach Crumb Pie

Homemade peach pie made with frozen peaches and a cinnamon streusel topping.

Author Amber Brady

Prep Time 30

Cook Time 1 15

Total Time 1 45

Yields servings

Ingredients

1 single 9-inch pie crust

Streusel Topping

½ cup (40 g) old fashioned oats
½ cup (100 g) light brown sugar, gently packed
¼ cup (30 g) all-purpose flour
½ tsp ground cinnamon
4 Tbsp (57 g) butter, cold (cut into single Tablespoons)

Peach Filling

5 cups (700 g) frozen peach slices, thawed (about 24-30 oz frozen peaches; may substitute with fresh peaches)
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar, gently packed
½ tsp ground cinnamon
⅛ tsp ground nutmeg
4 Tbsp (40 g) cornstarch
1 Tbsp lemon juice

Instructions

Roll the pie crust into a large circle 1/8-inch thick. Fit pie crust into a 9-inch pie dish, cut off excess crust leaving about a 1/2-inch overhang. Fold the overhanging dough underneath and pinch it together to form a rim. (TIP: Use a little water on your fingers to “glue” the folded crust together.) Use the pointer finger and thumb of both hands to crimp/flute the edges into a wavy ruffle. Place crust in fridge to keep cold.
Preheat oven to 350 degrees Fahrenheit.
Combine all streusel ingredients in a large bowl. Cut butter into the other ingredients with a fork, pastry blender, or your fingers until it comes together and is crumbly, not dry. Refrigerate until ready to use.
Thaw the frozen peaches (in the microwave in short 30-second bursts) and drain the liquid over a bowl (to discard). Place the drained peaches into a clean bowl and add the sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir until combined.
Empty the peach filling into the prepared pie crust. Sprinkle with the prepared streusel.
Place pie on sheet pan lined with parchment paper or a silicone baking mat to catch any spills.
Bake at 350℉ for 60-75 minutes, or until the crust browns and the filling bubbles in the center (not just the edges). Cut a hole in the center of a piece of foil and cover the edges of the pie after the first 30 minutes of baking to prevent the crust from browning too much before the filling bubbles.
Allow the pie to cool completely on a wire rack at room temperature. Store the pie covered with foil or plastic wrap at room temperature up to 3-4 days or in the fridge up to 1 week.

Notes

To prevent a runny pie filling, do not mix the filling until ready to assemble the pie. The sugars will draw out the liquid in the fruit the longer it sits.
Note: Store-bought pie crusts tend to brown quicker, which may trick you into thinking the pie is finished when the filling is still runny. Be sure to cover the edges of the pie crust with foil the entire baking time, if using a store-bought crust.

Crumb Topping Recipe without oats

Nutrition