This easy peach pie with crumb topping recipe is perfect for summer! The peach pie filling is made with fresh peaches and the topping with almond cookie crumbles – so good!
In a perfect world I’d wake up from my afternoon nap to the smell of freshly baked peach pie. Or apple pie. Or even pumpkin pie cookies.
Every day.
No, I wouldn’t be the size of a house, because obviously I’d be working out at 5am every morning.
I would also wake up from my naps entirely refreshed and glowing from the inside out.
And while I was shaking out my perfectly wavy hair, Brani would pass me a slice of pie and a cup of coffee.
Instead, this is what happens:
I refuse to go take a nap, because that’s what grown wives do.
In the end, Brani gets me down on the couch with a threat to never do anything nice for me again.
30 minutes later he wakes me up again because he can’t stand the snoring anymore.
By now I look like someone has just run me over with a very mean tricycle.
I’m convinced I must be starving right this immediate second, but obviously my dutiful husband used the minutes of silence from his nagging wife to raid the cupboards.
That were empty to begin with. Ha! Gotcha.
I’m in a bad mood until basically the next day.
But I’ve been trying something new: Make food to eat after a forced nap.
So on the days I want to snore on the couch in the afternoons I make sure I have at least some oatmeal chocolate chip cookies around. Or a lemon blueberry sour cream coffee cake.
Even better though? A fruity pie like this one right here.
Because when you wake up and there’s a peach pie with crumb topping waiting – could you really be in a bad mood?
Printable recipe
Peach Pie with Crumb Topping
Recipe details
Ingredients
Crust
- 1 ⅔ cups all-purpose flour 200g
- ½ cup sugar 100g
- ⅓ cup + 2 tablespoons cold butter 100g, plus extra for buttering the pie dish
- ¼ teaspoon salt
- Pinch of ground vanilla or seeds from ½ pod
- 1 egg size medium
Filling
- 5 large peaches pitted and sliced
- 1 tablespoon butter 15g
- 1 tablespoon brown sugar 12g
- Pinch of ground vanilla or seeds from ½ pod
Streusel
- 3.5 oz Amaretti cookies finely crushed, 100g
- ⅓ cup + 2 tablespoons butter 100g
- 1 cup all-purpose flour 125g
- ¼ cup sugar 50g
Instructions
To prepare the crust:
- In a large bowl crumble together ingredients up to vanilla between your finger tips.
- Once you achieve an even crumbly mass, add egg and quickly put everything together into a pastry without kneading too much.
- Wrap in foil and freeze for 30-45 minutes.
- Once your pastry is cold enough spread it in a buttered 9-inch (23cm) pie dish using your fingers (it is too iffy for a rolling pin). Put back in the freezer for another 10 minutes.
To prepare the filling:
- Add all ingredients to a large frying pan and gently caramelize over a medium-high heat until peaches are softened, approximately 5 minutes. Set aside to cool down.
To prepare the streusel:
- Add all ingredients to a bowl and knead with your fingers until large crumbs form.
To assemble:
- Preheat oven to 400°F (205°C). Blind bake the crust for 10 minutes.
- Remove crust from oven and add filling. Top with streusel and put back in oven for 20 minutes.
- Reduce the heat to 320°F (160°C) and bake for another 40 minutes.
Notes
Prick the crust with a fork for a few times before baking.
Use pie weights (or dry beans, pennies..) on top of some parchment paper for blind baking.
kerze says
well, with that introduction I must certainly try this! I’m on my way to the market for butter and amarettis!
Kelly says
First, love your blog!! And second, this peach tart looks amazing! Wish I had a slice right now!
Nora says
Awww, thank you so much Kelly!
dina says
it looks delicious!
Nora says
Thanks!