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Peach Pie With Crumb Topping Made Easy
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Peach Pie With Crumb Topping Made Easy

Fruit pies are my absolute favorite kind of dessert as they are delicious and go great with ice cream, so today I decided to share my peach pie with crumb topping recipe. You could potentially make this with any kind of fruit, but I found some incredible peaches at my local farmers’ market. They were begging for me to use them and I thought this was the perfect way to do it.
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Peach Pie With Crumb Topping Made Easy
Servings: 10 servings
Author: cakedecorist.com


For the Crust

  • 1 cup of all-purpose flour
  • 1/3 of a cup of shortening can be replaced with cold butter in a pinch
  • 2 tablespoons of cold water
  • 1/2 teaspoon of salt

For the Filling

  • 1/2 of a cup of granulated sugar
  • 4 cups of peeled peaches quarter them first!
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • 2 tablespoons of heavy cream
  • 1 large egg

For the Topping

  • 1/4 of a cup of softened butter
  • 1/4 of a cup of packed brown sugar you can use granulated sugar as well
  • 1/2 of a cup of all-purpose flour
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg


  • Mix the Flour and Salt - The first thing we need to address is this flaky pastry. You want to mix the flour and salt together first in a medium bowl and add the shortening in pieces. Cut it first so that it is easier to incorporate.
  • Add the Water - If you have a pastry blender this will be easier. Just turn it on and let it do it’s magic, adding the water one tablespoon at a time until the pastry cleans off the sides of the bowl. If you do not have one, then you can use two knives and cut the shortening in opposite directions until it becomes the size of small peas. Then proceed to sprinkle the water in the way. With a fork, mix it until all the flour is moist and then move on to your hand until everything is well incorporated.
  • Make a Ball with the Pastry - Make a ball with the pastry and transfer it to your counter or table. Make sure to flour the area first so that it does not stick. Flatten it into a disk and wrap it with plastic wrap. You will need to refrigerate for at least 45 minutes, but 1 hour is best. It should be pliable but still cold and firm.
  • Roll your Pastry - While you preheat your oven to 425ºF, roll your pastry into the shape of your pie dish. Make sure you have an extra 2 inches to account for the height of the pie. Remember as well that the surface and rolling pin should be well floured to prevent sticking.
  • Transfer the Pastry into your Mold - Grab your pie mold and grease it and flour it so that it is easy to take the pie out once it is done. To transfer the pastry into your plate, fold it in quarters, and then unfold once it is in. You will want to trim any extra dough that is hanging more than 1 inch away from the plate. With the extra, fold it under and then press the edges with a fork to decorate it.
  • Make the Filling - To make the filling first blend the heavy cream and egg together in a bowl. Then place the peaches together with the spices and sugar into the pastry-lined plate and pour over the egg and cream mixture.
  • Make the Crumble - To make the crumble, mix all ingredients in a bowl with a fork until everything is well incorporated. Sprinkle over the pie generously.
  • Cover the Edges of your Pie - As a pro tip, use some foil to cover the edges of your pie. This will prevent them from turning too brown while baking it. The pie will take 35 to 45 minutes to bake and you will want to take the foil off 15 minutes before taking it out the oven.
  • Let your Pie Cool - I recommend you let it cool for 30 minutes before serving it with ice cream on top.
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