Streusel Crumb Topped Peach Pie

This fresh peach pie with a streusel topping is just as good warm topped with ice cream as it is cold with whipped cream! 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
• How to Make
• Recipe FAQs
• Related Recipes
• Streusel Crumb Topped Peach Pie

Why You'll Love This Recipe

• Great recipe for those ripe peaches during peach season!
• I will show you how to remove peach skins easily!
• The cinnamon brown sugar crumble adds something special to this peach pie!

Ingredient Notes and Substitutions

• Fresh Peaches - yes, you can sub in canned peaches or frozen peaches if you like. Just make sure to pat off all the extra liquid with paper towels before using them.
• Sour Cream - You can substitute plain Greek yogurt for the sour cream; however, be aware that the setting may not be set up as firm due to the lesser fat content.
• Flour - All-purpose flour, not self-rising flour or pastry flour.
• Butter - I used salted butter, but unsalted butter works as well.

How To Easily Remove Skin From Peaches

• Bring a small but deep pot of water to a boil.
• You'll need enough boiling water to cover the entire peach.
• Place your juicy peaches in the boiling water making sure they are completely submerged.
• A pasta spoon or utensil is the easiest way to put it in and take it 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.

How to Make

• Preheat oven to 400 degrees.
• Prepare the shortbread crust by combining the flour, salt, and cold butter in a food processor and pulsing until crumbly. You could also use a pastry blender for this step.
• Dump in a 9-inch pie pan and press the crumbs down on the pie plate.
• Set aside.

• Peel and slice the peaches thinly.
• Dump 2 cups of peach slices into a large bowl and sprinkle with ⅛ cup sugar to start the peach pie filling.
• 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 mixture 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 top of the pie.
• Place the pie back in the oven for 10 minutes.
• Cool on a wire rack completely before putting it in the fridge to chill.
• If you're serving this pie warm, then cool until still warm but not hot.

Recipe FAQs

Related Recipes

• Fresh Peach Muffins
• Peach Cobbler Cinnamon Rolls
• Peach Scones
• Fresh Peach Cobbler Pound Cake
• Fresh Peach Ice Cream

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Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

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