Peach Crumb Pie
A delicious peach crumb pie featuring sweet, ripe peaches topped with a crunchy nutty crumb, perfect for summer gatherings and family dessert favorites.
Ingredients
Instructions
- In a bowl, stir together flour and brown sugar.
- Cut in margarine with a pastry blender or two knives until crumbs form.
- Stir in chopped walnuts.
- Set aside the crumb mixture.
- In a medium bowl, mix cornstarch and ground ginger.
- Stir in light corn syrup until smooth.
- Add peeled, sliced peaches to the syrup mixture.
- Toss to coat the peaches evenly.
- Spoon the peach mixture into the unbaked pastry shell.
- Sprinkle the crumb mixture on top of the peaches.
- Bake at 375°F for 55 minutes or until golden brown.
Tips & Substitutions
For a sweeter pie, consider adding a tablespoon of sugar to the peach mixture. If you don't have walnuts, pecans or almonds can be a great substitute. To enhance the flavor, try adding a dash of cinnamon to the crumb topping. Make sure your peaches are ripe for the best taste. This pie can also be made with nectarines for a slightly different flavor.
Serving Suggestions
Serve the Peach Crumb Pie warm with a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Fresh Mint Bridal Tea for a lovely afternoon treat. For a brunch option, consider serving it alongside Honey Mustard Chicken Salad for a delightful balance of flavors.
Storage & Reheating
Store leftover Peach Crumb Pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also enjoy it cold or at room temperature for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Crumb Pie contains roughly 782 calories, with 16g protein, 156g carbohydrates, and 16g fat. It is an excellent source of iron (156% of the Daily Value), dietary fiber (74% of the Daily Value), and potassium (40% of the Daily Value), and a good source of calcium. It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches for this recipe. Just make sure to thaw and drain them well to avoid excess moisture in the pie. This will help maintain the desired texture and prevent a soggy crust.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and the filling is bubbly. You can also check by inserting a knife into the filling; it should come out clean, indicating the mixture has set properly.
Can I make this pie vegan?
Yes, you can easily make this pie vegan by substituting margarine with a vegan butter alternative and using a plant-based pastry shell. Additionally, replace the light corn syrup with maple syrup for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).