Fresh Peach Crumble Pie

A summertime classic! Fresh peach crumble pie is made with layers of fresh peaches, scented with nutmeg and topped with a homemade brown sugar-pecan crumble. Served with fresh whipped cream or a scoop of vanilla ice cream!

Last year, my mom probed me to dig through some of my Grandpa Norm’s old recipes to locate a peach pie recipe she remembered.  I didn’t remember eating it before, but with a counter full of ripe Palisade peaches, it seemed like a worthy endeavor.  I’m proud to report my Grandpa Norm was one of the original cooks in my life.  If Grandpa had a peach pie recipe, and had made it enough times for it to be lodged in my Mom’s memory, surely it was a good one!  I’m fortunate enough to have inherited Grandpa’s two recipe boxes, filled with nearly 82 years of his life’s favorite recipes. Sure enough, there it was…a simple, but intriguing recipe for fresh crumble peach pie, penned by Grandpa in his signature cursive.  I decided to give it a try.  Wow, was it good! Fresh peaches laced with a delicate nutmeg flavor, bound by a light custard and topped with a dusting of pecan crumble…it was delicious! 

I wish Grandpa were here today to give me the story on where the original recipe came from, but I know he’d be pleased we’re using it.  It’s fun to think of all the other treasures tucked away in Grandpa’s recipe boxes. Here’s to many more discoveries as I cook my way through them!

Until then, this is the fresh peach pie we’ll be making from here on! 

Fresh Peach Crumble Pie Ingredients

6 cups peaches, peeled and quartered or cut into chunks/large slices (about 9 medium peaches) 
1 recipe all-butter pie dough
½ cup sugar
¾ teaspoon nutmeg 
2 eggs
¼ cream (or milk)
1/3 cup brown sugar
¾ cup flour
1/3 cup butter, softened
½ cup toasted pecans (also good with hazelnuts)

How to Make Fresh Peach Crumble Pie:

1. Form the crust

Roll out your pie dough with a rolling pin on a lightly-floured work surface until it’s a large enough circle (about 12 inches in diameter) to fit into a 9-inch pie pan. Roll the dough up loosely around a rolling pin and unroll into pan. Press dough firmly into sides and corners of pie pan and trim excess dough around the edges to about 1-inch past the edge of the pan. Tuck the overhanging dough under itself, so the dough lines up with the edge of the pan. Flute with your fingers or use the tines of a fork to make a triangle pattern. Find more tips on how to roll out an all-butter pie crust here.

2. Assemble pie

Arrange peaches in pastry-lined pan. Sprinkle granulated sugar and nutmeg over peaches. Beat eggs and cream together and pour over peaches and sugar. Refrigerate while you make the crumble and wait for the oven to preheat.

Mix brown sugar, flour and butter in a small bowl until crumbly. Sprinkle crumb mixture over fruit in pie pan.

3. Bake

Place on rimmed baking sheet and bake for 30 minutes in 425 degree oven on lower-middle rack in oven and another 15 minutes after lowering the temp. to 375. Serve warm with homemade whipped cream or vanilla ice cream. 

A Few Notes About Peach Crumble Pie

1. To peel the peaches, I used a serrated soft flesh fruit/vegetable peeler rather than blanching them for simplicity, but blanching works wonderfully too. 
2. My 9 peaches weighed 2.5 lbs after being peeled and sliced into large pieces/slices.
3. The pecan streusel is equally good with hazelnuts instead, or omit the nuts altogether if you prefer.

More Fruit Desserts to Love

• Blueberry Streusel Pie
• Chocolate Raspberry Crisp
• Deep Dish Dutch Apple Pie

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5 from 1 vote

Fresh Peach Crumble Pie

A summertime classic! Fresh peaches + nutmeg + brown sugar & pecan crumble.

Prep Time1 hr

Cook Time45 mins

Chill Time2 hrs

Course: Dessert

Cuisine: American

Keyword: fresh peach pie, peach pie

Servings: 8

Ingredients

• 6 cups fresh peaches peeled and quartered or cut into chunks/large slices (about 9 medium peaches) 
• 1/2 cup sugar
• 3/4 tsp nutmeg
• 2 eggs
• 1/4 cup cream or milk
• 1/3 cup brown sugar
• 3/4 cup flour
• 1/3 cup unsalted butter softened
• 1/8 tsp salt
• 1/2 cup pecans toasted and chopped (hazelnuts also good)

Instructions

Form the crust

• Roll out your pie dough with a rolling pin on a lightly-floured work surface until it’s a large enough circle (about 12 inches in diameter) to fit into a 9-inch pie pan. Roll the dough up loosely around a rolling pin and unroll into pan. Press dough firmly into sides and corners of pie pan and trim excess dough around the edges to about 1-inch past the edge of the pan. Tuck the overhanging dough under itself, so the dough lines up with the edge of the pan. Flute with your fingers or use the tines of a fork to make a triangle pattern. 

Assemble the pie

• Arrange peaches in pastry-lined pan. Sprinkle granulated sugar and nutmeg over peaches. Beat eggs and cream together and pour over peaches and sugar. Refrigerate while you make the crumble and wait for the oven to preheat.
• Mix brown sugar, flour, butter and salt in a small bowl until crumbly. Sprinkle crumb mixture over fruit in pie pan.

Bake

• Place on rimmed baking sheet and bake for 30 minutes in 425 degree oven on lower-middle rack in oven and another 15 minutes after lowering the temp. to 375. Serve warm with homemade whipped cream or vanilla ice cream. 

Notes

1. To peel the peaches, I used a serrated soft flesh fruit/vegetable peeler rather than blanching them for simplicity, but blanching works wonderfully too. 
2. My 9 peaches weighed 2.5 lbs after being peeled and sliced into large pieces/slices.

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5 from 3 votes

All-Butter Pie Dough

Elevate your favorite pie or quiche recipe with this all-butter French pie dough recipe!

Prep Time15 mins

Time to Chill1 hr

Total Time1 hr 15 mins

Course: brunch

Cuisine: French

Keyword: all butter pie crust, all-butter pie dough, pie crust, pie dough

Servings: 8

Ingredients

• 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
• 3 1/2 ounces unsalted butter, cut into cubes 7 tablespoons
• 1/2 teaspoon salt
• 1/3 cup ice-cold water mix in a few drops of lemon juice for 1/3 cup total of liquid

Instructions

• Add flour and salt to a food processor and pulse 2-3 times to combine.
• Add butter and pulse 7-8 times, until butter is starting to be incorporated and is about the size of peas.
• Slowly add lemon juice/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
• Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
• Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
• Roll out the disc of dough on floured counter into desired shape.
• Roll dough up around rolling pin loosely, and gently center it in pie plate.
• Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
• Chill prepared dough in fridge until ready to blind-bake or fill.

Notes

*it’s quick and easy to measure out the ingredients with a kitchen scale. 

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5 from 3 votes

Homemade Whipped Cream

Nothing beats the real, homemade version!

Prep Time5 mins

Total Time5 mins

Course: Dessert

Keyword: homemade whipped cream, whipped cream

Servings: 6

Ingredients

• 1 1/2 cup heavy whipping cream chilled
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

• In a large mixing bowl, with a whisk or a whisk attachment, beat whipping cream, powdered sugar and vanilla extract until you form soft peaks. 
• Serve immediately or chill in refrigerator for a few hours, until ready to serve.