Crumble Peach Pie
A classic Peach pie, but with a crumble top in place of a pastry crust.
Equipment
- 8-9 inch pie plate
- Rolling Pin
Ingredients
- 1 unbaked pie crust
- ¾ cup white sugar
- 3 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp almond extract
- 5 medium peaches
- 1 cup blueberries optional+
Crumble Topping
- ¼ cup butter at room temperature
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ cup all-purpose flour
Instructions
- Preheat oven to 375℉.
- Roll out and prepare a pie crust. Purchase a premade one or make one using the recipe below. Place the rolled out crust in a pie plate. Trim the edges leaving an inch overhang. Roll up around the edge and crimp using your fingers and thumbs.
- In a medium mixing bowl, combine ¾ cup sugar, 3 Tbsp flour and cinnamon. Use a whisk or fork to combine.
- Wash and dry peaches. Thinly slice. and peel the skins if desired. We recommend peeling the peaches however, it is not absolutely necessary, we just think it is better when they are peeled.
- Add the sliced peaches into the dry ingredients. Stir altogether. Measure in the almond extract. Fold together until fully incorporated. Set aside.
- Measure the Crumble Top ingredients into a medium sized mixing bowl. Use a fork or pastry cutter to cut the butter into the sugar and flour. Once it gets very crumbly, we like to use our hands to squeeze and mix and fully blend.
- Bake at 375℉ for 45-50 minutes. Let cool for at least 30 minutes before cutting. This pie cuts easier the next day. Serve with a scoop of ice cream or a dollop of whipped cream if desired.
- Cover and store on the counter for up to 3 days or in the refrigerator for up to a week.