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 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.
• 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 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 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.

How to Make

• Pre heat 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 in 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 pie 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

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!

• Fried Scones aka Utah Scones
• Black Tie Mousse Cake
• Easy Lemon Bundt Cake
• Rich Chocolate Buttercream Frosting
• Coconut Pecan Frosting

Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!