Streusel Crumb Topped Peach Pie

This fresh peach pie with a crumb topping is just as good warm topped with ice cream as it is cold! This easy recipe also has a shortbread crust! Simple everyday ingredients! Phenomenal flavor!

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes and Substitutions
• How To Easily Remove Skin From Peaches
• Step by Step Recipe Instructions
• Recipe FAQs and Expert Tips
• Related Recipes
• Streusel Crumb Topped Peach Pie

Why You'll Love This Recipe

• Great use for those fresh peaches!
• I will show you how to remove peach skins easily!
• Great combination of peach and cinnamon flavors!

Ingredient Notes and Substitutions

• Fresh Peaches - yes, you can sub in canned or frozen peaches if you like. Just make sure to pat off all the extra liquid with paper towels before just them.
• Sour Cream - You can sub plain greek yogurt for the sour cream, however, be aware that the setting may not set up as firm due to the lesser fat content.

How To Easily Remove Skin From Peaches

• Bring a a small but deep pot of water to a boil.
• You'll need enough boiling water to cover the entire peach.
• Place your peaches in the boiling water making sure they are completely submerged.
• A pasta spoon or utensil is the easiest way to put in and take them out of the water.
• Boil for 30-45 seconds.
• Remove the hot peaches and immediately submerge them in ice water leaving them in the ice water for 1-2 minutes.
• Remove a peach from the cold water and gently rub your thumb across the skin.
• The skin should easily slide off.
• Cut the skinless peaches in half and remove the pits.
• Slice thinly and set aside.

Step by Step Recipe Instructions

• Preheat your oven to 400 degrees.
• Prepare the shortbread crust by combining the flour, salt and butter in a food processor and pulsing until crumbly.
• Dump in a 9 inch pie plate and press the crumbs down in the pie plate.
• Set aside.

• Peel and slice the peaches thinly.
• Dump 2 cups thinly sliced peaches into a bowl and sprinkle with ⅛ cup sugar.  
• Let the peaches stand for 5 minutes.  While the peaches are sitting, whisk together the filling ingredients.
• In a mixing bowl mix the sour cream, sugar, egg, vanilla, salt, and flour.
• Pour this mixture over the peaches and carefully mix to coat.

• Pour the peach filling into the shortbread crust.
• Bake in a preheated oven at 400 degrees for 15 minutes.
• Then reduce the temperature to 350 degrees and bake for another 20 minutes.
• While baking make the crumble topping.
• In a food processor or in a bowl with a fork, whisk the flour, sugar, and cinnamon together.
• Cut in the butter until a wet crumbly mixture comes together.
• Squish out crumble pieces with your fingers and place them across the hot pie top.
• Place back in the oven for 10 minutes.
• Cool on a wire rack completely before putting in the fridge to chill.
• If you're serving this pie warm then cool until still warm but not hot.

Recipe FAQs and Expert Tips

Related Recipes

• Fresh Peach Muffins
• Peaches and Cream Sweet Rolls
• Peach Scones

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ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.