Peach Pie with Almond Crumble
PREP TIME
COOK TIME
TOTAL TIME
Enjoy the best flavors of summer with this perfect peach pie topped with a delicious almond crumble!
Author: Liz Fourez
Recipe type: Dessert
Serves: 8-12
INGREDIENTS
- Pie:
- 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
- Crumble:
- 1 cup flour
- ¼ teaspoon salt
- ½ cup brown sugar
- 1 stick cold unsalted butter, cut into cubes
- ¼ cup almonds, whole
INSTRUCTIONS
- 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.
NOTES
- You can use fresh OR frozen peaches in this recipe. If using fresh, you'll need about 6-8 medium peaches, peeled and sliced. If using frozen, thaw the peaches completely and drain any liquid before using. I prefer to use frozen for convenience purposes, but fresh peaches in season taste the best!
- 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.
- 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.
Recipe by Love Grows Wild at https://lovegrowswild.com/2014/06/peach-pie-almond-crumble/