Fresh Peach Crumb Pie ~ No Soggy Bottom Crust

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Don’t worry about a soggy bottom crust with my Peach Crumb Pie recipe. Fresh peaches and a buttery cinnamon crumb topping make it a delicious summertime dessert.

peach crumb pie

I had the best of intentions. But time slipped away. Those peaches on my counter were on the brink of overripeness.

With guests coming for dinner, the juicy and sweetly fragrant peaches were destine for a summery fruit pie. But past fruit pies I baked suffered from soggy bottom crusts. And no one likes a soggy bottom.

I grabbed my Mom’s tattered and food stained copy of Woman’s Home Companion Cook Book. She always jotted notes and tips throughout her cookbooks. I knew the answer would be in her scribblings as she was a fabulous baker in her day. Plain breadcrumbs were the answer to my soggy bottom problem.

gather your ingredients

• an unbaked 9 inch pie crust, homemade or store bought
• plain dried breadcrumbs
• fresh peaches
• granulated sugar
• all purpose flour
• cinnamon
• pure vanilla extract
• kosher salt
• light brown sugar
• salted butter

how to make a pie without a soggy bottom

Mom’s always know best. Isn’t that how the saying goes? Scanning my Mom’s handwritten notes in her old copy of the Woman’s Home Companion Cook Book, I stumbled upon her pie crust baking tip to prevent soggy bottoms.

• Grab some plain dried breadcrumbs ~ Before adding the peach pie filling, sprinkle the unbaked pie crust with 2 tablespoons of plain dried breadcrumbs to help soak up the fruit juices.

quick snapshot for making a peach crumb pie

• Prep the crust ~ Place the crust in a pie plate, crimp the edges, and sprinkle with dried plain breadcrumbs.
• Make the filling ~ Toss peeled and sliced peaches with sugar, flour, cinnamon, vanilla extract, and kosher salt.
• Make the crumb topping ~ Combine flour, light brown sugar, sugar, cinnamon, and melted butter to form marble sized crumbs for the topping.
• Fill the crust ~ Evenly spread the fruit filling in the crust.
• Sprinkle with the topping ~ Top the peaches with the crumbs.
• Bake the pie ~ The crust and topping is golden brown, and the peach filling bubbling when the pie is baked to perfection.

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chef tips for peach crumb pie

• Use ripe peaches ~ Ripe peaches make for the most flavorful pies. The fruit should have a little give when squeezed and be dark red, orange, and yellow in color.
• To peel or not to peel ~ I prefer to peel the peaches. But it can be left on the sliced peaches too.
• Keep the oven clean ~ Place a large sheet of foil on the lowest rack of the oven to catch any dripping fruit juices as the pie bakes.
• Let it rest ~ To allow the filling to set, cool the pie to room temperature before serving. But if you can’t wait, dig in! The slices of pie won’t be as neat, but they will be delicious!
• Storing the pie ~ Keep the pie at room temperature for up to 2 days. Then store in the refrigerator for up to 2 more days.

If you make a peach crumb pie, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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more fruit dessert recipes to try

Easy Blueberry Cobbler

Apple Crumb Bars

Drop Blueberry Scones

Flaky Blueberry and Cheese Danish

Double Berry Upside Down Cake

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