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.
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.
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.
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.