I bake a Peach Pie Crisp with a flaky crust and brown sugar crumble and reveal a simple pantry trick that keeps the peach slices intact and prevents the filling from running.

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I still remember the first time I bit into this peach crumble pie, flaky crust giving way to syrupy pockets of ripe peaches and a crunchy brown sugar topping that sang summer. I love how the cold unsalted butter in the topping makes shards of buttery crunch, and the peaches are almost too sweet, they leak and glisten when you slice it.

It’s kinda like a Peach Pie Crisp but better, if you ask me, because it balances tart and sweet without being cloying. I cant promise it wont disappear fast, and you’ll want to hide a slice for yourself.

Ingredients

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Peaches: Juicy, sweet fruit; good fiber and vitamin C, adds bright flavor and moisture.
Unsalted butter: Provides rich fat for flaky crust and gooey topping, it adds flavor and browning.
All-purpose flour: Structure builder in crust and topping, it’s mostly carbs, makes things hold together.
Brown sugar: Adds deeper caramel sweetness and moisture, contains molasses for richer flavor.
Cornstarch: Thickener for peach filling, helps set juices without making it gummy.
Lemon juice: Brightens sweetness with acid, balances sugar, boosts fresh peach flavor.
Cinnamon: Warm spice for aroma and depth, pairs beautifully with peaches.
Vanilla extract: Adds sweet floral notes, enhances overall flavor depth and peachiness.
Salt: Tiny pinch boosts sweetness and balances flavors, essential in crust and filling.

Ingredient Quantities

1 1/4 cups all-purpose flour (for crust)

1 tablespoon granulated sugar (crust)

1/2 teaspoon fine salt (crust)

1/2 cup (1 stick) unsalted butter, very cold

3 to 4 tablespoons ice water

5 to 6 large ripe peaches, about 5 cups sliced

1/2 cup granulated sugar (adjust to peach sweetness)

2 tablespoons light brown sugar

2 tablespoons cornstarch (or 1/4 cup all-purpose flour)

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch fine salt

1 tablespoon unsalted butter

3/4 cup all-purpose flour (topping)

1/2 cup packed light brown sugar (topping)

1/4 cup granulated sugar (topping)

1/2 teaspoon ground cinnamon (topping)

1/4 teaspoon fine salt (topping)

6 tablespoons unsalted butter (about 3/4 stick), cold

Coarse sugar for sprinkling, optional

How to Make this

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1. Make the crust: stir together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon fine salt in a bowl. Cut 1/2 cup (1 stick) very cold unsalted butter into pea sized pieces and work in with a pastry cutter, two forks or a food processor until mixture looks like coarse crumbs with some pea sized bits. Sprinkle 3 to 4 tablespoons ice water, a tablespoon at a time, until dough just comes together. Form into a disk, wrap and chill at least 30 minutes.

2. Prep the peaches: blanch 5 to 6 large ripe peaches (or peel with a knife), slice to make about 5 cups. Toss the slices with 1/2 cup granulated sugar (taste and adjust based on peach sweetness), 2 tablespoons light brown sugar, 2 tablespoons cornstarch (or 1/4 cup flour if using), 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of fine salt. Let sit 10 minutes to macerate and release juices.

3. Preheat oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface to about a 12 inch circle and transfer to a 9 inch pie dish. Trim leaving about 1/2 inch overhang, fold and crimp the edge. Don’t overwork the dough or it gets tough.

4. Fill the crust with the peach mixture, scraping in all the juices, and dot the top with 1 tablespoon unsalted butter.

5. Make the crumble topping: in a bowl combine 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Cut in 6 tablespoons cold unsalted butter (about 3/4 stick) until the mix forms coarse crumbs, some small clumps are good.

6. Spread the crumble evenly over the peaches, pressing lightly so it sticks. Sprinkle coarse sugar on top if you want extra crunch and sparkle.

7. Place the pie on a baking sheet to catch any drips and bake at 375°F for 45 to 55 minutes, until the topping is deep golden and peach juices are bubbling up through. If the crust edges brown too fast, tent with foil after about 30 minutes.

8. Cool the pie on a wire rack at least 2 hours so the filling sets; cutting too soon will make slices runny. Patience pays off.

9. Serve warm with ice cream or whipped cream. Store leftovers covered at room temperature for up to 1 day or in the fridge for 3 to 4 days. Reheat slices gently if you like them warm.

Equipment Needed

Here’s what you’ll need, nothing fancy, just the basics:

1. 9-inch pie dish
2. Mixing bowls (at least one large and one medium)
3. Measuring cups and teaspoons (and a tablespoon)
4. Pastry cutter or food processor or just two forks
5. Rolling pin
6. Knife and cutting board (for peeling and slicing peaches)
7. Large pot (for blanching peaches)
8. Slotted spoon and a large bowl for an ice bath
9. Baking sheet (to catch any drips in the oven)
10. Wire cooling rack and oven mitts for safe handling

FAQ

Q: How do I pick and prep peaches for the best flavor? A: Pick ripe but still slightly firm peaches, freestone if you can. Blanch 30 to 60 seconds in boiling water, plunge in ice water, then peel and slice. Toss slices with 1 tablespoon lemon juice and adjust the 1/2 cup sugar plus 2 tbsp brown sugar to taste so it won't be too sweet or too bland.

Q: My crust gets soggy, what can I do? A: Blind bake the crust 8 to 10 minutes, or at least prebake 5 minutes. Brush the baked bottom with a thin layer of beaten egg white or melted butter and sprinkle 1 tablespoon cornstarch or flour before adding filling to absorb extra juices. Bake the pie on a lower rack on a baking sheet to get the bottom crisp and catch spills.

Q: Cornstarch or flour for thickening which is better? A: Cornstarch gives a clearer, glossy filling and sets firmer so use 2 tablespoons for 5 cups peaches. If you only have flour use 1/4 cup but the filling will be a bit cloudier and thicker in texture. If peaches are super juicy add an extra teaspoon or two of cornstarch.

Q: The filling stayed runny after baking what now? A: First cool the pie completely, it often sets as it cools. If it stays runny, scoop filling into a saucepan, mix 1 teaspoon cornstarch with a little water to make a slurry, simmer until thick, then return to crust and chill or re-bake 10 to 15 minutes at 350 F (175 C).

Q: Can I make the pie ahead or freeze it? A: Yes. You can assemble and freeze unbaked up to 2 months. Bake from frozen adding 10 to 20 minutes to the bake time. Or bake fully, cool, wrap tightly and freeze, then reheat at 350 F (175 C) until warmed through. Crumb topping and crust can be made a day ahead and kept chilled.

Q: How do I get a topper that's nicely crunchy and not gummy? A: Keep the 6 tablespoons cold butter for the topping and cut it into the 3/4 cup flour and sugars until pea size clumps form, don't overwork it. Chill the whole pie 15 to 20 minutes before baking so the butter stays cold and the crumbs bake crisp. Sprinkle coarse sugar on top right before it goes in the oven for extra crunch.

Best Peach Pie Recipe Substitutions and Variations

Unsalted butter (crust or topping) – Use chilled vegetable shortening 1:1 for a flakier, less buttery crust; or chilled solid coconut oil 1:1 for a tender crust with a hint of coconut. If you only have salted butter, use same amount but cut salt in recipe by about 1/8 teaspoon.
2 tablespoons cornstarch – Swap with 2 tablespoons tapioca starch (or quick-cooking tapioca, 2 to 3 tablespoons) for a clearer, glossy filling; arrowroot works 1:1 but avoid if mixing with dairy and high heat for too long.
1 1/4 cups all-purpose flour (crust) – Substitute whole wheat pastry flour 1:1 for a nuttier, slightly denser crust; or use a 1:1 gluten-free all-purpose baking blend (make sure it contains xanthan gum) if you need gluten free.
Light brown sugar (filling or topping) – Use dark brown sugar 1:1 for deeper molasses flavor; or make light brown by mixing granulated sugar with a little molasses (about 1 tablespoon molasses per cup sugar), so for small amounts scale that down.

Pro Tips

– Keep everything cold, seriously. Cold butter in the crust and the crumble gives you flaky pockets, so grate frozen butter or cut it into pea sized bits and chill the dough again if it gets warm. If the dough feels sticky, don’t fight it, pop it back in the fridge for 15 to 30 minutes.

– Stop a soggy bottom before it starts. Either sprinkle a thin layer of finely ground nuts or breadcrumbs on the crust to absorb extra juice, or briefly simmer the tossed peach mixture on the stove until it thickens a bit before pouring in. Both work, pick whichever sounds easier for you.

– Make your peach slices even and taste as you go. Same thickness helps the whole pie cook evenly, and always taste a slice before you add all the sugar, peaches vary a lot so cut back if they’re super sweet, add a little lemon if they’re flat.

– Watch the bake not the clock. If the topping is getting too brown tent the edges with foil, or move the pie lower in the oven so the bottom cooks more. A good sign the filling is done is when juices are bubbling thickly in the center, not just around the edges.

– Don’t rush the cool down. Let the pie sit at least two hours so the filling firms up, otherwise each slice will run. If you want a fresh out of the oven vibe, reheat single slices in a 300 F oven for 8 to 10 minutes so the topping crisps again.

Best Peach Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

I bake a Peach Pie Crisp with a flaky crust and brown sugar crumble and reveal a simple pantry trick that keeps the peach slices intact and prevents the filling from running.

Servings

servings

Calories

495

kcal

Equipment: Here’s what you’ll need, nothing fancy, just the basics:

Ingredients

1 1/4 cups all-purpose flour (for crust)
1 tablespoon granulated sugar (crust)
1/2 teaspoon fine salt (crust)
1/2 cup (1 stick) unsalted butter, very cold
3 to 4 tablespoons ice water
5 to 6 large ripe peaches, about 5 cups sliced
1/2 cup granulated sugar (adjust to peach sweetness)
2 tablespoons light brown sugar
2 tablespoons cornstarch (or 1/4 cup all-purpose flour)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch fine salt
1 tablespoon unsalted butter
3/4 cup all-purpose flour (topping)
1/2 cup packed light brown sugar (topping)
1/4 cup granulated sugar (topping)
1/2 teaspoon ground cinnamon (topping)
1/4 teaspoon fine salt (topping)
6 tablespoons unsalted butter (about 3/4 stick), cold
Coarse sugar for sprinkling, optional

Directions

Make the crust: stir together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon fine salt in a bowl. Cut 1/2 cup (1 stick) very cold unsalted butter into pea sized pieces and work in with a pastry cutter, two forks or a food processor until mixture looks like coarse crumbs with some pea sized bits. Sprinkle 3 to 4 tablespoons ice water, a tablespoon at a time, until dough just comes together. Form into a disk, wrap and chill at least 30 minutes.
Prep the peaches: blanch 5 to 6 large ripe peaches (or peel with a knife), slice to make about 5 cups. Toss the slices with 1/2 cup granulated sugar (taste and adjust based on peach sweetness), 2 tablespoons light brown sugar, 2 tablespoons cornstarch (or 1/4 cup flour if using), 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of fine salt. Let sit 10 minutes to macerate and release juices.
Preheat oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface to about a 12 inch circle and transfer to a 9 inch pie dish. Trim leaving about 1/2 inch overhang, fold and crimp the edge. Don’t overwork the dough or it gets tough.
Fill the crust with the peach mixture, scraping in all the juices, and dot the top with 1 tablespoon unsalted butter.
Make the crumble topping: in a bowl combine 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Cut in 6 tablespoons cold unsalted butter (about 3/4 stick) until the mix forms coarse crumbs, some small clumps are good.
Spread the crumble evenly over the peaches, pressing lightly so it sticks. Sprinkle coarse sugar on top if you want extra crunch and sparkle.
Place the pie on a baking sheet to catch any drips and bake at 375°F for 45 to 55 minutes, until the topping is deep golden and peach juices are bubbling up through. If the crust edges brown too fast, tent with foil after about 30 minutes.
Cool the pie on a wire rack at least 2 hours so the filling sets; cutting too soon will make slices runny. Patience pays off.
Serve warm with ice cream or whipped cream. Store leftovers covered at room temperature for up to 1 day or in the fridge for 3 to 4 days. Reheat slices gently if you like them warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.