This Peach Crumb Pie is the perfect marriage of gorgeous tree ripened peaches with almond and brown sugar crumb topping.
I’ve talked about my love of all things pie, and I’ve talked about my fruit obsession. Though I love all fruit and try not to play favorites, there is something very special about a tree-ripened peach.
Like tomatoes, peaches really are only worth eating when they’re in season. I eat as many as I can while the gettin’ is good. I have to indulge enough to carry me through to next summer!
I mostly prefer them as they are, in all their fuzzy, juicy glory. But hey, why not also bake them into a pie while they’re bountiful?
Scroll through the step-by-step photos to see how to make a perfect Peach Crumb Pie with Almond:
How to make a great Peach Pie filling:
- To start the filling, toss the peeled and sliced peaches with sugar and allow the fruit to macerate for a couple of hours.
- Macerating the fruit is an important step for two reasons; to allow pre-cooking of the starch, and to help the fruit maintain it’s shape while baking.
- The sugar will draw out excess water from the fruit so we can pre-cook it with the corn starch to ensure that the starch will be fully activated (under cooking the starch could result in a runny pie filling).
- When fruits and vegetables are heated (e.g., baked in pie) the cell walls weaken and the water contained in the plant leaks out. The fruit or vegetable looses it’s structure and becomes mushy.
- When uncooked fruit is tossed with sugar, the sugar is drawn into the fruit and reinforces the cell walls, thus allowing the fruit to maintain it’s shape while baking.
- No mushy pie filling! It’s like magic, except that it’s science.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1/2 recipe Perfect Pie Crust
- 3 pounds (1.34 kg) fresh peaches-peeled, pitted and sliced (about 7 cups, sliced)
- Juice of 1 lemon
- 1/4 teaspoon table salt
- 3/4 cup (6 oz, 168g) granulated sugar
- 2 tablespoons plus 1-2 teaspoons corn starch
For the Crumb Topping
- 1 1/2 cups all purpose flour
- 2/3 cups brown sugar
- 1/4 teaspoon table salt
- 4 oz unsalted butter, softened to room temp
- 1 tsp real almond extract
- In a large bowl, toss the sliced peaches with the salt, sugar and lemon juice. Allow to macerate for 2-3 hours.
- Roll the pie shell and line a deep dish pie pan, crimp the edges. Refrigerate the pie shell while the filling and topping are prepared.
Prepare the peach filling
- Preheat the oven to 350°F.
- Strain the peaches and collect the juice. Transfer the peaches back to the bowl. You should have about 3/4-1 cup of juice depending on how ripe the fruit is.
- Combine the corn starch (use the smaller amount if you have closer to 3/4 cup of juice and the larger amount if you have closer to 1 cup of juice) with 1/4 cup of the juice and whisk until smooth
- Bring the remaining juice to a boil in a small saucepan. Whisk the cornstarch slurry into the boiling juices. Whisking constantly, cook the juice mixture until it returns to a boil and becomes thicker.
- Fold the thickened juice with the peach slices and pour the filling into the chilled pie crust.
Assemble and Bake the Pie
- Sift the flour into a mixer bowl. Add the brown sugar, salt and almond extract to the flour. Mix on low speed to combine. With the mixer running, add the butter a tablespoon at a time. Mix on low speed until the topping looks like wet sand.
- Grab a handful of the topping and squeeze it together to form a large clump. Break the large clump into smaller clumps over the peach filling. Continue sprinkling the clumps of crumb topping evenly over the peach filling.
- Bake about 1 1/4 hours until the juices in the middle of the pie are bubbling and the peaches in the middle are tender.
- Cool on a wire rack. Serve slightly warm or room temperature.
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