This Spiced Peach Pie is 100% foolproof and delicious!
Cooking the peach filling a bit ensures no soggy bottom, and the crumb topping drapes over the top like a beautiful oat cookie.
What Makes this Pie Great?
Call it a hack, a cheat, or a safety net. But what makes this Spiced Peach Pie so good is cooking the filling before baking. Whatever you decide, it makes it a totally sure bet that you won't end up with a soggy bottom!
Which always has me thinking that Mary Berry from "The Great British Bake Off" would be very happy.
Also, the warmth of the cinnamon and ginger toasted through the cooked filling really brings everything together. Plus, it makes the house smell amazing while it bakes. Baking this pie on the verge of summer and fall makes it the best of both worlds!
Assembling your Pie
It starts with a great crust. I have included the recipe for my simple pie crust in the recipe card below. If you want to get a really flaky crust, after bringing the crust together, cut it into 4 pieces. Stack them, then roll out a bit, and chill for 30 minutes before rolling out again to place in the pie pan.
When it comes to the peaches, I don't bother going through the process of peeling them. The filling is cooked first, and the skins become so tender that this step can be eliminated. It is a bit of a rustic approach, but you won't even notice it in the finished product.
The crumble and crust can be made a day or 2 ahead of time. This saves some stress on pie-making day.
The pie is best the day it is made. It will hold at room temperature for up to 2 days.
To prevent the crust from becoming soggy as it rests, remove the pie from the pan after it cools. Reheat it in an oven or toaster oven to re-crisp the crusts on both sides.
I love the texture contrast this Spiced Peach Pie has. From the oats in the crumb topping to that crispy brown sugar. To the buttery flaky pie crust, and the tender tart peaches. There just isn't much to not like.
Especially when you top the warm pie (even if you just throw it in the microwave) with a cold scoop of ice cream. I hope you enjoy and that this recipe makes your day just a little brighter!
📖 Recipe
Spiced Peach Pie with Crumb Topping
This pie is EVERYTHING I love about summer and pie all wrapped into one delicious little package. I am not much of a summer lover in the Texas heat, but the sweet peaches that arrive this time of year make it all worthwhile.
Ingredients
for the crust:
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- ½ cup Unsalted Butter cubed and chilled
- ¼ cup Cold Water
for the crumb topping:
- ⅓ cup Granulated Sugar
- ⅓ cup Light Brown Sugar
- 1 cup Quick Oats
- ½ cup All-Purpose Flour
- ¼ teaspoon Kosher Salt
- ½ cup Unsalted Butter diced, cold
for the peach filling:
- 4 tablespoon Unsalted Butter
- 8 cups Peaches, pitted and sliced
- ½ cup Light Brown Sugar
- 1 tablespoon Lemon Juice, depending on the sweetness or tartness of your peaches
- 1 teaspoon Vanilla Bean Paste
- 3 tablespoons All-Purpose Flour
- 1 teaspoon Cinnamon, ground
- ½ teaspoon Ginger, ground
Instructions
for the crust:
- In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour, salt, and butter and mix on speed 1 until a fine meal had formed. Add in the water when you no longer see large pieces of butter and the dough holds together when pressed in your hand. Mix on low speed just until it comes together. Turn the dough out onto a well-floured surface if you are ready to roll it immediately, or onto a piece of plastic wrap if you are making for future use. Press together a few times to warm the dough slightly and bring it together fully. Roll out the dough and place it in the bottom of a ¼ sheet pan. This can be done ahead of time, covered, and held in the fridge or freezer until you are ready to use it.
for the crumb topping:
- In a bowl, mix together the granulated sugar, brown sugar, quick oats, salt, and flour to combine. Add the diced butter and press the butter into the flour mixture by pressing it between your fingers until a shaggy crumble forms. Hold the topping in the refrigerator until you are ready to bake.
for the peach filling:
- Preheat the oven to 425˚F
- In a large 12-inch skillet, melt the butter over medium heat. Add the peaches to the butter and toss to coat. Add the brown sugar, lemon juice, and vanilla bean paste, and stir to combine. The mixture should be slightly wet at this point. Bring the mixture to a boil, then add the flour, cinnamon, and ginger. Stir to mix in the dry ingredients and return the mixture to a boil for 1 minute, stirring constantly. Turn off the heat, place the peach pie filling into the prepared crust, and top with the crumb topping. Baking in the preheated oven for 30-40 minutes until the filling begins to bubble through the top and the crumb has browned. Serve with a scoop of vanilla or your favorite ice cream on top!
Nutrition Information:
Yield:
9Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
More Great Peach Recipes
If you love cooking with peaches, try my Peach Shortbread Bars, Peach Upside-Down Cake, or my Skillet Peach Cobbler.
Some other favorites of mine are my Peach Sweet Tea, Easy Peach Jam, and THE BEST Peach Ice Cream.
Meredith says
Y'all I may be a Texas gal that loves peaches but oh my goodness this is the perfect summer time dessert! The recipe is simple and easy to follow. The peaches are spiced perfectly and the crumb topping is so sweet! The hardest part was waiting for it cool after it came out of the oven.
Kendell says
I am so glad to hear that you loved this recipe Meredith! The hardest part is waiting for it to cool 😝