You look like you could use a slice of pie right about now. Am I right? As I sit writing this post, I couldn’t help but cut myself another slice of this perfect peach pie with a delicious almond crumble topping, and I’m willing to bet you’re going to want to pop one of these pies in the oven by the time you’re done reading this post! So please excuse my mouth full peaches and the crumble crumbs on my keyboard as I tell you about this amazing pie!
A few years ago when we lived on a farm in Illinois, we had a big, beautiful apple tree in our yard that seemed to produce endless amounts of fruit year after year. We had relatives that would come pick a lot of the apples because we simply couldn’t keep up with finding ways to use them. I remember seeing dozens of gallons of fresh apple cider being delivered to family and neighbors and freezers full to the brim with sliced apples for fruit pies to come later in the year. I love apples, but we had a LOT of apples, people. A boat load to be exact.
And as much as I loved baking apple pies (especially with homemade salted caramel sauce… yum!), there was nothing that compared to fresh peach pies in the summertime. Every year, there was this peach farmer (from Tennessee, I believe) that traveled through our little town each summer selling the freshest, most amazing peaches I’ve ever eaten. Word would travel though the church grapevine when he’d be arriving in town, and everyone would get their orders ready for how many dozens of peaches they wanted from him. It was kind of a big thing for this very small town we lived in.
We would eat as many fresh peaches as we could and freeze the rest for making pies later in the year. Baking a peach pie was, and still is, a beautiful summer memory for me. And a very welcome change form all the apple pies I’ve baked!
If you’ve never made a fruit pie before, don’t let it intimidate you. It can be very easy! I’m a big fan of using the Pillsbury refrigerate pie crusts, which saves me the hassle of making my own crust from scratch. Homemade is totally doable and definitely delicious, but I just like the convenience of store-bought crusts!
You can use fresh OR frozen peaches for this recipe, which means you can enjoy a warm slice of peach pie during any season. Fresh peaches, of course, taste amazing, but again, I love the convenience of picking up a bag of frozen peaches from the grocery store and not having to peel and slice them myself. It’s totally your call!
Can we just talk about this almond crumble for a second? Oh man, is it good. I’m a sucker for a crumble topping on anything, especially these muffins, but adding almonds to the mix adds an extra crunch and nutty flavor that makes this peach pie something truly special.
I bake the pie for about a half hour covered with foil to give the peach filling a chance to cook and thicken, then I remove the foil for the last 15 minutes to allow the pie crust and crumble topping to develop a nice, golden brown color. Now comes the hard part…
… letting the pie cool for 2 hours before diving in to serve that first slice.
This pie takes full advantage of the sweet flavors of summer, and I know you’re going to love it as much as I do. Serve it warm with a scoop of vanilla ice cream for an extra special treat!
– Tell Me: What’s your favorite pie flavor?
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- 1 refrigerated pie crust (I use Pillsbury)
- ⅔ cup granulated sugar + 2 tablespoons
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 cups peaches, peeled and sliced (see notes below)
- 1 teaspoon lemon juice
- 1 cup flour
- ¼ teaspoon salt
- ½ cup brown sugar
- 1 stick cold unsalted butter, cut into cubes
- ¼ cup almonds, whole
- For the Pie: Place peach slices in a large bowl and sprinkle with 2 tablespoons of sugar. Gently stir until peaches are evenly coated and let sit for 10-15 minutes. Drain any juices that have collected and toss peach slices with lemon juice. In a large mixing bowl, combine the remaining ⅔ cup sugar, flour, and cinnamon. Add peach slices and stir until evenly coated in the sugar mixture.
- Heat oven to 400ºF. Line a pie pan with the refrigerated pie crust and flute edges, if desired. Spoon peaches into the pastry-lined pie pan and add the crumble topping over the peaches. (see crumble instructions below)
- Loosely tent pie with foil and bake on the middle oven rack for 45 minutes, removing the foil for the last 15 minutes. Cool pie on a wire rack at least 2 hours before serving.
- For the Crumble: Add flour and salt to a food processor and pulse until combined. Add brown sugar, butter, and almonds and process again until well combined. Sprinkle almond crumble over the peaches before baking.
- Letting the peaches sit coated in sugar for 10-15 minutes draws the juices out of the fruit, which is called maceration. By draining that excess liquid before baking the peaches into a pie, you'll have a fruit filling that is thick and syrupy, not thin and watery.
– Adapted from Martha Stewart and Betty Crocker recipes
Enjoy! xoxo Liz
More Summer Dessert Ideas:
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Oh my, this looks so so so good! Peach is such a good flavor and the almond crumble topping sounds like it would compliment it so well. I really can’t wait to try this one out this summer. Thanks for sharing!
I hope you love it as much as we do, Ashley! Peach is the perfect flavor for summer! 🙂 Thanks for stopping by!
This is SO gorgeous Liz!! I’m so in love with that crumble too. Pinned!!
Thank you, Dorothy!! I love the little bit of nutty flavor you get in this crumble topping! Can’t wait to see your next pie creation. 🙂
I am not a fan of peaches, but my mouth is seriously watering! You may change my ways….. My dad’s favorite pie is peach. I may have to make this recipe for him and snitch a bit myself 🙂
Great summer dessert!
This pie really just may change your ways! Lol! I bet your dad would love a peach pie baked with love from his daughter. 🙂 Thanks for stopping by today!
I wanted a slice of this the second I saw it — I love peaches and that crumble topping looks amazing! Those peaches you got growing up sound like the best for pie making. I don’t think there’s a better dessert in summer than a fruity pie or crisp with ice cream, and almost any flavor will do for me.
I totally agree, Marcie. You just can’t beat a fruit pie or crisp with good, old vanilla ice cream! I won’t discriminate against any flavor either. 🙂 Thanks so much for stopping by, and enjoy the recipe!
I could definitely go for a slice or two right now, love this Liz!
I’m going to need a good, long jog after all the “slice or two’s” I ate today! Lol! Thanks for stopping by, Matt!
Okay! Saw it on IG last night so I had to come over and pin it so I can make it soon… like maybe this weekend! Looks amazing!!
You’re the sweetest, Chelsea! Have fun baking this weekend, and I hope you enjoy this pie as much as we do! 🙂 Thanks for the pin!
Oh my, Liz…peaches are my favorite fruit, and this pie looks AH-MA-ZING! You may have gotten crumbs on your keyboard, but mine is covered in drool right now… 😉
I love a good, drooly keyboard! Lol! That’s the sign of a great recipe post, right there. 😉 Thanks for stopping by, Samantha!
It looks devine!!
Thanks so much, Kelsey!! It definitely tastes divine!
That and a big scoop of ice cream…yup, I’m drooling over here! I love that crumble topping this pie has going on!!! Holy yum!
You can never have enough crumble topping, right? I almost went through an entire carton of ice cream by myself eating this peach pie!
That pie looks scrumptious! I just bought a flat of peaches from Costco and this looks like just the dessert to make with them. Your photos look good enough to eat and I bet it tastes just as delicious. Thanks for sharing on Weekend Pot Luck.
This is perfect timing for those peaches! Hope you enjoy the recipe, and thanks for stopping by!!
It’s so pretty!!!! My family will love this. I personally stick to cream pies with the exception of strawberry – but this just looks way too good. The kids will be so happy
Mmmm… strawberry pie sounds amazing too! I hope you enjoy this recipe as much as I do!
This pie and crumble looks fabulous! I’m a sucker for a good crumble topping too. Beautiful blog, by the way. 🙂
You are too sweet! Thank you, Connie! A good crumble topping is my favorite way to make a pie!
This pie looks so good only sad thing for me is I am allergic to almonds. I wonder if you could use Graham Cracker crumble in place of the almonds…
You most certainly can adapt the crumble recipe! If you’re not allergic to all nuts, you could try subbing in pecans or walnuts instead, or use something like graham crackers or vanilla wafers, if you’d like. You’ll have to let me know what you experiment with and how it turns out! Hope you enjoy the peaches!
Your pie looks simply amazing! I’m seriously drooling over here, lady! I think I’d have to go one step further and put a dollop of vanilla ice cream on top. Yummy! I’d love for you to link this up to my Creative Ways Link Party that’s live right now. Hope to see you there!
A scoop of vanilla ice cream is the perfect pair to this pie! If you think you’re drooling now, just wait till you smell this pie coming out of the oven! 😉
Liz this looks fabuloso. I’m a sucker for peaches, and a snob too, because I had a tree in my backyard growing up. Nothing will ever, ever beat eating a warm peach just-plucked over the kitchen sink, juice dripping down to the elbows. Mm.
TOTALLY just drooled on my keyboard reading your comment!! I love food memories, and this sounds like a very sweet one! P.S. I’m super jealous that you had a peach tree in your back yard. 🙂
Could you use apples as well? Or berries?
Hey Stephanie! I haven’t tried this specific recipe with any other fruit yet, but I would imagine it would work well. You may need to adjust the amount of sugar just a bit, depending on the sweetness of the fruit. You’ll have to let me know if you try it and how it turns out!! I’d love to hear your thoughts! Happy baking! : )
I have everything I need to make this, and I’m going to be trying this tomorrow. Can’t wait for after dinner!
Made it today, just finished eating it and I want to go get another slice. WOW all I can say is it was amazing! Thank you for this delightful recipe. I topped it off with a scoop of vanilla ice cream it was awesome!
I’m so happy to hear that, Heather! Now I’m craving a slice too!
Peaches are in abundance in New York right now and I got a little carried away. I made this pie and was a instant hit. First pie is gone and making a second this weekend. Delicious! Thanks
I’m SO glad you enjoyed this recipe! Now I’m craving a peach pie too! Thanks for sharing, Barbara. 🙂
Liz..is it possible to use well drained canned peaches?
I haven’t tried canned peaches yet, but I believe that would work too! You’ll have to let me know how it turns out!