classic peach pie with cinnamon crumble and butter crust

Classic Peach Pie (video)

Name: Classic Peach Pie (video)
Prep time: 45 min
Total time: 45 min
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

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

11 Comments

- 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 recipe is made with an all-butter pie crust and filled with layers of fresh peaches and cinnamon-nutmeg crumble! I love to add a lattice pie crust top to make this summer pie extra special! Serve it a la mode with vanilla ice cream for the ultimate treat!

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How to Make a Pie Crust!

I always make my peach pie with an all-butter crust! It’s super flaky, delicate and flavorful! The key to making a great pie crust is using ice cold butter. I like to cube my butter, place it into the freezer for 15 to 30 minutes, until it’s really cold. Pulse the butter and flour together until fine crumbs form. Don’t have a food processor? Just use a pastry cutter or two large forks to get the job done. Check out my other video recipe, ‘How to Make a Pie Crust’ for an in-depth video tutorial!

The Peach Filling

This delicious summer pie recipe starts with the peaches! You can also use nectarines for this recipe. I recommend using fresh fruit but if it’s the off season, canned peaches will also work well. Thinly slice the fruit so that it cooks evenly and quickly. Try to cut all the slices approximately the same for even cooking.

Next, prepare the crumble. This cinnamon sugar crumble serves two purposes! First, it adds tons of cinnamon and nutmeg flavor to the pie. It also helps thicken the peach juices as the pie cooks, thanks to the flour and cornstarch that I add. When assembling the peach pie, layer the peaches and crumble alternating in thin layers, to ensure that every bite is flavorful and delicious! To finish off the top, add a lattice top to the pie to make it extra special!

More Recipes!

Enjoyed this peach pie recipe? Check out some of my other recipes you’re sure to enjoy!

Easy Peach Galette – this easy tart recipe is like a lazy version of pie!
Peaches & Cream Zefir Torte – delicate sponge cake filled with the fluffiest peach marshmallow!
Classic Pecan Pie – this delicious pecan pie is sweetened with maple syrup!
Classic Fruit Tart – the best fruit tart recipe with lemon curd, cheesecake filling and loads of berries!

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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

First, prepare the pie crust. Place the cold butter, all-purpose flour, salt and sugar into a food processor. Pulse for a few minutes, until fine crumbs form. You can also use a pastry cutter or two large forks for the same process.
Gradually begin adding the water into the food processor, 1 tablespoon at a time, until dough begins to hold its shape. Keep mixing until the dough comes together into a ball. Remove the dough onto lightly floured work surface. Shape it into flat disk, wrap with plastic wrap and set it into refrigerator to chill for at least 30 minutes.
Making the filling. First, thinly slice the peaches or nectarines. Next, prepare the crumble: in a large bowl, combine the flour, butter, sugar, nutmeg and cinnamon. Scrap the seeds from the vanilla bean and add to crumble (can also use 1 teaspoon vanilla). Use a pastry cutter to cut the butter into the dry ingredients until fine crumbs from.
Preheat the oven to 375F. Remove the dough from the fridge and cut it in half. Roll out the first half of the dough on a lightly floured work surface, making it approximately 2-inch larger than your pie pan. Gently lift the dough off the work surface and line your pie pan, leaving the extra dough hanging off the edges.
Roll out the second half of the prepared pie crust. Using a rule or a long, sharp knife, cut into the dough into equal strips and arrange in lattice pattern over pie. Watch my video recipe to see how it's done. Crimp the edges and discard leftover dough. Fill the pie alternating with the sliced peaches and the crumble until the pie is filled.
For the egg wash: Beat together the egg and water in a small ramekin. Using a pastry brush, brush the egg wash over dough. Sprinkle the large sugar crystals over the egg wash before it dries to ensure the sugar adheres to the surface.
Arrange a thing strip of foil around the edges of the pie to prevent the edges from burning. Bake the peach pie for 45 minutes or until bottom of pie is golden and ready. Remove the from the oven and let it cool for at least 1 hour before cutting; for best results, cool for several hours or overnight. Serve the peach pie warm with vanilla bean ice cream.

Course : Dessert
Recipe Type : Cakes, Pastries, Video

11 Responses to Classic Peach Pie (video)

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