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+ servings

Peach Crumble Pie

Yield: 2 Pies


  • Pie Crust from Pioneer Woman
  • https://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/
  • 2 deep dish pie pans
  • Peach Filling
  • 9- 9 ½ lbs of fresh peaches peeled, cored and sliced
  • Zest and juice of 1 large lemon
  • 1 cup light brown sugar loose
  • ½ granulated sugar
  • 1 ½ Tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • ¾ tsp ground cloves
  • ¾ tsp all spice
  • ¾ tsp ground ginger
  • ¾ cup all-purpose flour
  • Crumble Topping
  • 1 cup light brown sugar packed
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 cup unsalted butter cold & cubed
  • 2 tsps ground cinnamon


  • Pie Crust
  • Prepare the pie crusts while the peach filling is setting.
  • Follow the instructions from the Pioneer Woman (https://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/) – EXCEPT when she tells you to separate the dough into three balls.  Make only TWO even balls. One for each pie that this recipe makes.
  • Peach Filling
  • Peel, slice and pit the peaches and place them into a large bowl.
  • Pour the lemon juice and zest over the peaches and gently stir with a rubber spatula to combine.
  • Sprinkle the sugars and spices over the peaches and stir gently to combine.
  • Add the flour and stir until covered.
  • Set aside for 30-60 minutes for the flavors to combine together and for the mixture to get juicy.
  • Prepare the pie crust and crumble topping during this time.
  • Crumble Topping
  • Toss together the sugar, flour and oats.
  • Add the cold cubed butter and use a pastry cutter to cut the butter into the mixture until large balls of butter remain.
  • Assembly
  • Press the pie crust into the pie plate and fold the edges under and crimp.  Repeat with second crust.
  • Scoop 5-6 cups of peach filling into each crust or until the peaches have just reached the top of the crust.
  • Sprinkle half the crumble topping over the peaches until evenly covered.
  • Bake
  • Preheat oven to 375 F degrees and position the rack in the center of the oven.
  • Place the prepared pie on a baking sheet.
  • Bake pie for 60-75 minutes or until the crust is golden and the filling is bubbly.
  • Cool on a wire rack completely before cutting.
  • Serve with vanilla ice cream.