Classic Peach Pie with Cinnamon Crumble

Published on July 11, 2014 | In American | By tatyanaseverydayfood |

- Prep Time
- 45 Minutes
- Cook Time
- 45 Minutes
- Difficulty Level

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Nothing says summer like the aroma of a fresh fruit pie wafting from the kitchen! This classic peach pie is made with an all-butter pie crust and filled with layers of fresh peaches and cinnamon-nutmeg crumble!

Watch my video recipe for step-by-step instructions!

How to Make a Pie Crust!

Check out my other video recipe, ‘How to Make a Pie Crust’ for an in-depth video tutorial!

More Recipes!

Want more peachy recipes?! Check out this delicious ‘Easy Peach Galette’ – perfect for summer!

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Ingredients

For Filling:
8-10 fresh peaches, pitted and sliced
2 tablespoons (16g) cornstarch
½ cup (63g) all-purpose flour
½ cup (113g) cold butter; cut into small cubes
1 cup (200g) light brown sugar
1/2 teaspoon each: ground nutmeg, cinnamon
1 vanilla bean
For Pie Crust:
1 cup (226g) cold butter, cut into small cubes
2 ½ cups (312g) all-purpose flour
1 tablespoon (13g) sugar
½ teaspoon salt
7 to 8 tablespoons (118ml) cold water (about 1/2 cup)
For Egg Wash:
1 egg plus 1/3 cup (79ml) water
large sugar granules

Instructions

Place butter, all-purpose flour, salt and sugar into food processor. Pulse until fine crumbs form. Can also use a pastry cutter for the same process.
Gradually begin adding water, 1 tablespoon at a time, until dough begins to hold shape. Keep mixing until dough comes together into a ball.
Remove dough onto lightly floured work surface. Shape into flat disk, warp and set into refrigerator for at least 20 minutes.
Preheat oven to 375F. Remove and cut dough in half. Roll out first half and line pie pan, leaving generous amount over the edges.
Combine together filling: flour, butter, sugar, nutmeg and cinnamon. Scrap seeds from vanilla bean and add to crumble. Use pastry cutter to cut butter into mixture until fine crumbs remain. Fill pie alternating with sliced peaches and crumble until pie is filled.
Roll out second half. Cut into equal strips and arrange in lattice pattern over pie. Crimp edges and discard left over dough.
Beat together egg and water. Use pastry brush to wash over dough. Sprinkle with large sugar crystals.
Arrange foil around the edges of the pie to prevent burning. Place into preheated oven and bake for 45 minutes or until bottom of pie is ready. Remove from oven and let cool before cutting; several hours or overnight. Serve warm with vanilla bean ice cream.

Course : Dessert
Recipe Type : Cakes, Pastries, Video

11 Responses to Classic Peach Pie with Cinnamon Crumble

Katheryn Lopes August 9, 2014 at 3:14 am #

Hi! Im am a new subscriber. Rececetly laid off and indulging in my true passion of cooking with more time to spend now! This pie looks like a work of art, cant’t wait to attempt it along with many other recipes as well! Your hair color is beautiful! Please share with me the secret to your shade!
Looking forward to learning from you and passing on your delights to my family and friends!

Reply
- tkorchemnaya August 9, 2014 at 10:13 pm #
  
  Hi there 🙂 Glad you found my page! It’s an absolutely delicious pie! You’ll love it!
  
  My hair is all-natural, passed down from my great-grandmother 🙂 Have to thank her for the genes!
  
  Reply
DD-123 December 10, 2014 at 6:45 pm #

Awesome recipe!
You inspired me to start cooking!
Everything started from your classic peach pie, however i’m glad that i found your website. I’m starting my adventure of cooking

Reply
- tkorchemnaya December 10, 2014 at 11:04 pm #
  
  :)) I’m very happy to hear that! That’s awesome! Good luck in the kitchen! 🙂
  
  Reply
Brian August 24, 2016 at 8:55 am #

My wife uses your website frequently for new recipe ideas. Recently, we had quite a few fresh peaches given to us. So, my wife went to your site and found this recipe to try. The result was amazing! It definitely was the best pie she had ever baked for us! While she is an excellent cook, I know this recipe gave her the right building blocks for a fabulous dessert. Thank you for all that you do. We are both impressed with the quality of your web-site, videos, and recipes!

Reply
- tatyanaseverydayfood August 24, 2016 at 8:15 pm #
  
  Your comment brought a smile to my face! Love hearing back from my viewers! I’m so glad you enjoyed my recipe! 🙂
  
  Reply
Eric Carroll August 10, 2019 at 12:43 pm #

I have used you pie crust on a half dozen pies, made a couple of your macaron recipes, a couple of your cake recipes, and a lot of french buttercream this summer all to rave reviews. I bought your European Cake book and are looking forward to making several of the recipes. Really love your site. On this particular recipe, I have made it as a peach pie and I have also substituted the peaches for a combination of Jonagold and Granny Smith apples; both were awesome. Thanks again.

Reply
- tatyanaseverydayfood August 12, 2019 at 10:30 am #
  
  Hi Eric! You’ve made my day! I’m so, so glad to hear that you enjoy my recipes! And a huge thank you for supporting with the cookbook! I hope you continue to enjoy my recipes!
  
  Reply
  - Eric Carroll August 12, 2019 at 2:37 pm #
    
    You are most welcome! I made the Blueberry Lemon Ricotta Tea Cake from the European Cake Book last night. Turned out very well. Looks just like the picture!
    
    Reply
    - tatyanaseverydayfood August 13, 2019 at 4:55 pm #
      
      That’s one of my favorites! 🙂 So glad you enjoyed it!
      
      Reply