Tuesday, August 18, 2009

Peach Crumb Pie

I'm finally going to teach you how to make perfect pie crust.

But, not until tomorrow.

Today, I'm giving you my recipe for Peach Crumb Pie. Because I want you to go out today and buy the ripest peaches you can find, and then tomorrow - when I post a picture by picture tutorial on how to make easy, perfect, flaky pie crust, you'll have everything you need to make this most delicious pie.

I have not tasted every peach pie in the world, so I am recklessly stating this without any basis other than what I know about this pie.


This is the best peach pie in the world.

It's sinfully good. It's simple. It has a bottom crust and a top crust AND a crumb topping. There are no eggs or other fruits or anything unexpected in it. It's perfectly sweet and tastes exactly as God intended for peach pie to taste.

It will make you cry for your Momma.

So, here's my recipe for Peach Crumb Pie. It's so very good warm, with a scoop of vanilla ice cream or with a dollop of whipped cream. But, it really doesn't need a thing. It's perfect all by itself.

I hope you enjoy it as much as we do!

*If you want to make pie crust from scratch with me tomorrow, be sure you have shortening and butter on hand. You'll need them both!

Peach Crumb Pie

8 ripe peaches
1 cup sugar
1/4 cup flour
1/4 cup butter
1/4 teaspoon salt
1 double crust pie crust

Preheat oven to 350 degrees.

Peel, pit, and slice peaches and place in a medium bowl. (If peaches won't peel easily by hand or gently with a peeler, drop into boiling water for 1 minute to help loosen peel.) Set aside.

Combine sugar, flour, butter and salt in a food processor, or with pastry cutter or two knives until crumbly. Set aside.

Line a 10-inch pie plate with one pie crust, rolling out crust to hang over edge of pie plate. Place 1/3 of peaches on top of crust in bottom of pie plate. Top with 1/3 of crumb mixture. Repeat two more times, with remaining peaches and crumb mixture. Place top crust on top of pie and tuck under edges of bottom crust. Flute with two fingers and thumb to create fluted edge.

For crumb topping:

In food processor or with pastry blender or two knives, mix together:

4 tablespoons butter
1/2 cup sugar
3/4 cup flour
1 teaspoon salt

Place crumb topping on top of pie crust, spreading out evenly to the edges.

Bake pie for 45-50 minutes at 350 degrees or until topping begins to brown and crust is golden. Cool slightly and serve warm or cold.


  1. My husband loves peach pie! I'll have to try your version out, but it will have to wait until after vacation!

  2. Yay! An egg-free recipe. You're a friend after my heart. LOL. This looks delicious, Sarah!

  3. Oh my does that look wonderful! Thanks for sharing. I am SOO excited for the recipe for homemade pie crust - you know I've been waiting :o)

  4. looks so yummy! i'll have to try it... once i'm taught how to do the crust =) can't wait.

  5. I know what I will be making tomorrow! I just love your blog girl, so many wonderful receipes and stories. You need to publish a cookbook I think!

  6. Can we still be friend if I tell you I've never even tried peach pie before? I will have to give this one a go this week. So excited to make my own pie crust, for the first time ever!

    BTW, no lie, I dreamed about fudge last night... isn't that crazy??

  7. yummy; we've made lots of peachy type things this summer. we'll have to make this one. There was a really good one that had a sugar cookie type dough as the crust. it was gooooood. we love peaches!!!

  8. I made this last weekend with some frozen strawberries, and it was delicious! Can't wait to try it with fresh peaches.

  9. have made this pie twice for family and friends,and have thrown away all of my other peach pie recipes. It was superb made with blake peaches and then encore variety, both freestone.

  10. For the past three years our family has gone peach picking... and for the past three years I have been making this specific recipe. It is THE BEST homemade pie I have ever made, and it's even better the day after it's made. THANK YOU for sharing this recipe! :)