No need to worry about a soggy bottom crust when baking my fresh Peach Crumble Pie. I use my Mom's tried and true tip for a flaky crust that isn't soggy. This summer fruit pie bakes up beautifully every time.
~ my reader Veronika
I had the best of intentions. But time slipped away. Those peaches on my counter were on the brink of becoming overripe. With guests coming for dinner, the juicy and sweetly fragrant peaches were destine for an easy peach pie.
But in the past, my fruit pies 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 a solution would be in her scribblings as she was a fabulous baker in her day. There was always a homemade dessert at our house when I was growing up. Her Vanilla Pound Cake and Stovetop Rice Pudding are still favorite family recipes.
And there was my answer! Add a thin layer of plain dried breadcrumbs would keep the pie crust from getting soggy.
Jump to:
Why you'll love this peach pie with crumb topping
- No soggy bottom pie crust ~ Mom's know best. And my Mom's tip of adding a thin layer of plain dried breadcrumbs helps to soak up the fruit liquid keeps the pie crust from being soggy.
- Delicious peach filling ~ The best fruit dessert recipes have just a few ingredients. The flavor of the fresh peaches takes center stage in this recipe.
- Easy crumble topping ~ This is no ordinary peach pie. The buttery cinnamon and brown sugar crumble bakes to a slight crisp and crunchiness.
- Summer favorite ~ Top this classic summer dessert with homemade whipped cream or a scoop of vanilla ice cream.
Ingredients & substitutions for peach crumb pie
Gather the following ingredients for my fresh peach pie. Don't skip adding the plain dried breadcrumbs as they are the key to a pie crust that isn't soggy. Scroll to the recipe card for full quantities of all the ingredients.
- Unbaked 9 inch pie crust ~ Use a homemade pie crust or your favorite bought one.
- Plain dried breadcrumbs ~ I use homemade breadcrumbs. But a good store bought brand works too.
- Fresh peaches ~ Nothing compares to the flavor fresh, ripe peaches. When in season, I recommend using them. If fresh peaches aren't available, canned peaches can be used in the fruit pie.
- Granulated sugar, all purpose flour
- Cinnamon, vanilla extract, kosher salt
- Light brown sugar ~ Dark brown sugar is an alternative.
- Salted butter ~ I use salted butter for all my baking and cooking.
Hint
A ripe peach will have a slight give when squeezed, a wonderful fruity aroma, and skin that's completely orange and yellow. If your peaches aren't quite ripe, place them in a paper bag on the counter. They should ripen in about 1 to 2 days.
How to make a peach pie with crumble topping
This is a brief overview of how to make a crumble topped peach pie. Scroll to the recipe card for the complete instructions and a quick cooking video.
Step 1: Place the crust in a pie plate, crimp the edges, and sprinkle with dried plain breadcrumbs.
Step 2: For the filling, toss peeled and sliced peaches with sugar, flour, cinnamon, vanilla extract, and kosher salt.
Step 3: For the crumble topping, combine flour, light brown sugar, sugar, cinnamon, and melted butter to form marble sized crumbs for the topping.
Step 4: Evenly spread the peach pie filling in the crust.
Step 5: Top the peaches with the crumb topping
Step 6: Bake the pie. The crust and topping will be golden brown, and the peach filling bubbly when the pie is baked to perfection.
Expert 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.
Frequently asked questions
Add breadcrumbs. To keep the bottom crust of the pie from getting soggy, add a layer of plain dried breadcrumbs to soak up the pie juices.
Yes you can. But just be sure to drain them well before using them in the recipe.
Choose a glass pie plate when making pies. They're inexpensive and heat slowly so the crust bakes evenly. Since glass pie plates are transparent, it's easy to check the doneness of the crust.
Yes you can! Add other fruits such as strawberries and blueberries. Adjust the amount of peaches used to offset the addition of the other fruits. Also make sure that the fruits cook at the same rate.
More fruit dessert recipes
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Peach Crumble Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Don't worry about a soggy bottom crust with my Peach Crumble Pie recipe. Fresh peaches and a buttery cinnamon crumb topping make it a delicious summertime dessert.
Ingredients
for the pie filling
- 1 (9 inch) pie crust, unbaked
- 2 tablespoons plain dried breadcrumbs
- 9 ripe peaches, peeled and sliced (about 3 ½ pounds)
- ½ cup granulated sugar
- ¼ cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch of kosher salt
for the crumble topping
- 1 cup all purpose flour
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons salted butter, melted
Instructions
- Preheat oven to 425 degrees F. Place one baking rack in the middle of the oven and another in the lowest position in the oven. Place a large sheet of foil on the lowest rack to catch any fruit juices that drip over.
- Place the pie crust and in a pie plate. Crimp the edges. Sprinkle the bottom of the crust with the breadcrumbs. Set aside.
- For the filling, place the peaches in a large bowl. Add the sugar, flour, cinnamon, vanilla extract and a pinch of kosher salt. Stir to thoroughly combine the fruit with the ingredients. Set aside.
- For the crumb topping, combine the flour, light brown sugar, granulated sugar, cinnamon, and melted butter. Stir to combine the ingredients and until crumbs form the size of marbles. Set aside.
- Pour the peach filling into the pie crust and evenly spread out the fruit. Sprinkle the crumb mixture in marble sized pieces over the pie filling. Gently press down.
- Bake in the middle of the oven for 30 minutes. Reduce the oven to 400 degrees and bake for 30 to 35 more minutes. If the crust and topping is browning to quickly, tent lightly with a foil. The pie is done when the crust and topping are golden brown and the fruit juices are bubbling.
Notes
- Use ripe peaches ~ Ripe peaches make for the most flavor 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: ⅛ of pie
- Calories: 393
- Sugar: 41.2 g
- Sodium: 169 mg
- Fat: 14.5 g
- Saturated Fat: 6.3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 63.9 g
- Fiber: 3.5 g
- Protein: 4.5 g
- Cholesterol: 23 mg
Linda Tyler
I can’t rate the recipe as I haven’t made it yet, but in my opinion, anything peach is a 5 star. As I scrolled through the pictures I couldn’t help but notice that the peaches were peeled with a knife. I’m just confused as to why one would do that. I watched my grandmother and mother can peaches and learned from them that to peel a peach, all you need to do is immerse it in very hot water, as in a pan on the stove, for about 30 seconds and that skin slides right off. The only time I ever use a knife on them is to slice them. It’s also so much quicker.
Regardless, I am anxious to try this recipe.
Amy Casey
Linda ~ My Mom and Dad always peeled peaches with a paring knife so that's where I picked it up. I heard about peeling peaches and tomatoes the way you described. I'm going to give it a try. Thanks for sharing the method. Let me know how the recipe turns out for you.
Sara Navarro
This turned out perfect, thank you!
Amy Casey
Awesome! I'm so glad 🙂
Loreto and Nicoletta
It's true Mom's always know best! Love ?? this summer pie. The aroma of peaches always bring back memories of summer vacation. Thise peaches were always so sweet and aromatic!???
Amy Casey
Yes they do Loreto and Nicoletta!
Tammy
I LOVE peach pie! This recipe is fantastic. I have so many peaches on hand right now..more than I know what to do with so I'm definitely make this for the weekend 😀
Amy Casey
Thanks Tammy. Summer peaches are so juicy and flavorful!
Ksenia
Your method for avoiding the dreaded soggy bottom worked like a dream! I’ll be making it again this weekend
Amy Casey
Great! I'm so glad the recipe worked for you 🙂
Adriana
There’s no doubt that peach season is my favorite. This crumb pie is heavenly. The crumb provides a very nice texture and flavor.
Amy Casey
Thanks Adriana! I do love anything with a crumb topping.
Veronika
This pie recipe is the winner! Made it past weekend and my whole family loved it! The crust came out perfect and the peaches were nice and tender 😉
Amy Casey
Awesome Veronika! Thanks for sharing 🙂
Peter
This was perfect! We didn't peel our peaches and they turned out delicious, Allowing it to cool before serving was important, we tried to get in there too quick and it didn't hold shape as well when we allowed it to cool.
Amy Casey
It is hard to wait for a piece of pie, but it really does hold its shape better when at room temperature.
Christy
Thank you for sharing a picture of that copy of Woman’s Home Companion Cook Book. I am so romanced by the idea of using recipes or ideas from old recipe books. This is the perfect recipe for August because where I live peaches are just coming into season in the next few weeks!
Amy Casey
As my Mom is no longer with us, it is great to have her old cookbooks with handwritten notes. I hope you enjoy my recipe Christy.
Bernice
Oh my!! I just saw the first of this season's peaches at the market this weekend and I am ready for peach pie! Your version with crumble on it sounds divine.
Amy Casey
Thanks! Crumb pies are my first choice.
Gloria
Fresh peaches are just coming into season. This is the perfect dessert to showcase them. I know my guests would love this at our next bbq party.
Amy Casey
It is such a summery pie ~ enjoy Gloria 🙂