Peach Crumble Pie

This easy peach crumble pie is made pre-made crust and canned or fresh peaches. A crisp, buttery cinnamon topping sets this pie apart.

Course Dessert

Cuisine American

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 40 minutes

Servings

Calories 333kcal

Preheat the oven to 375 F. Gently spray a pie pan with baking spray.
Unroll and press the pie crust into the pie pan. Crimp the edges then use a fork to poke a few holes into the base of the crust. Place a piece of parchment on top of the crust so that it covers the entire surface of the crust. Place a layer of pie weights, dry beans, rice or lentils on top of the parchment. Place the pan into the oven to bake for 15 minutes. Remove the pan from the oven, remove the pie weights and parchment paper then return the pan to the oven to bake until lightly golden for 5 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly. Reduce the oven temperature to 350 F.
To make the filling, add all of the ingredients to a medium sized bowl. Mix well until fully combined and the peaches have been well coated in the sugar mixture.
To make the crumble topping, mix the flour, sugar, brown sugar, cinnamon and salt together in a medium sized bowl. Next, use a pastry cutter to cut the butter into the flour mixture until the mixture is crumbly.
To assemble the pie, place the peach mixture into the pie pan on top of the crust. Evenly spoon the crumble topping over the peaches. Place the pan into the oven to bake for 55 minutes or until baked and golden. Once baked, remove from the oven. Let cool slightly before slicing and serving.

Storage

Pie may be stored covered at room temp for 2 days or in the fridge for 4 days.

Do not skip the blind bake on this pie crust. The crust will be extremely under-baked if baked with the peach filling.
If you do not have a pastry cutter for making the crumble topping, two forks serve well or even a couple of pulses in the food processor will work.