Make the best deep-dish peach crumble pie with a buttery crumb topping. This pie tastes like a Texas Hill Country summer and works beautifully year-round — the recipe has been tested and perfected using frozen sliced peaches for consistent results.
Fresh Fredericksburg peaches are beloved in Texas, but when fresh fruit is hard to find I rely on frozen sliced peaches to recreate that bright, summery flavor. This recipe began as a test last summer and was refined the following spring — the filling is velvety, not too sweet, and perfectly balanced with vanilla, cinnamon and a splash of lemon to brighten the fruit. Cornstarch creates a clear, glossy filling that coats each peach slice, and the buttery crumble topping bakes to a crisp, golden finish.
The filling is precooked on the stovetop until it becomes a thick, glossy syrup, then it’s poured into an unbaked deep-dish crust, topped with a generous crumb topping, and baked until bubbly and golden. Allow the pie to cool so the filling sets; the result slices cleanly and holds its shape.
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Why You’ll Love this Peach Crumble Pie Recipe
- Rich, well-balanced peach filling with a crisp, buttery crumble topping.
- Frozen sliced peaches work perfectly — no chopping required and reliable texture.
- Simple homemade topping made with pantry ingredients and easy to prepare.
- Generous deep-dish filling ideal for sharing or serving guests.
Ingredients You’ll Need
- Pie crust: 1 deep-dish pie crust (homemade or store-bought).
- Peaches: 8 cups sliced peaches, thawed (frozen sliced peaches work great).
- Granulated sugar: 2/3 cup.
- Brown sugar: 1/3 cup, light brown preferred.
- Ground cinnamon: 1/2 teaspoon.
- Cornstarch: 1/4 cup (for a clear, glossy filling).
- Salt: 1/4 teaspoon table salt.
- Butter: 2 tablespoons unsalted (for the filling) plus 4 tablespoons cold cubed (for the crumble).
- Lemon juice: 2 teaspoons (fresh tastes best).
- Vanilla extract: 1 teaspoon.
- Crumble topping: 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, a pinch of salt, and cold cubed butter.
How to Make
Follow these steps for a dependable peach crumble pie. A full printable recipe with exact measurements and baking instructions is available in the recipe section below.
- Cook: In a large pot over low heat combine thawed peaches (with reserved juices), granulated sugar, brown sugar, salt and cinnamon. Warm gently to dissolve the sugars and coax the peaches to release juice.
- Thicken: Whisk the cornstarch with some reserved peach juice to make a smooth slurry, add it to the pot, then bring to a full boil and continue boiling for at least 1 minute to fully activate the cornstarch. The juices will thicken into a glossy syrup.
- Add flavor: Remove from heat and stir in butter, vanilla and lemon juice until butter is melted and the mixture is smooth.
- Prep the crust: Pour the warm filling into an unbaked deep-dish pie crust, leaving about 1/3″ of space at the rim to prevent overflow. This recipe yields extra filling.
- Assemble: Evenly sprinkle the crumble topping over the filling. Place the pie on a rimmed baking sheet to catch any drips.
- Bake: Bake at 375°F for 45–55 minutes, or until the crumble is deep golden and the filling is visibly bubbling. Cool completely for 3–4 hours on a wire rack before slicing so the filling can set.
Variations and Substitutions
Adjust sweetness: The recipe uses a standard ratio of about 1 cup sugar to 8 cups fruit. If your peaches are especially sweet, reduce the granulated sugar slightly. If they’re tart, add 2–4 tablespoons more. Because the filling is precooked, you can taste and adjust before filling the crust.
Spice: Add a pinch of nutmeg or ground ginger with the cinnamon for a warmer spice profile.
Fresh peaches: Peel and slice fresh peaches and follow the same stovetop method; mix cornstarch with 2 tablespoons cold water if you don’t have reserved juices from frozen fruit.
How to Use Frozen Peaches in Pie
- Thaw peaches in the refrigerator overnight or in short microwave bursts, then drain but reserve the juices.
- Reserve the peach juices to make a smooth cornstarch slurry for thickening.
- Frozen sliced peaches soften on the stovetop and produce consistent results without changing baking time.
- If you prefer a particular brand, test a small batch to confirm texture, but frozen sliced peaches in general are a reliable option.
Baking Tips for Perfect Peach Pie
- Make a smooth slurry: Whisk cornstarch into reserved juice or cold water to avoid lumps.
- Activate the cornstarch: Maintain a full boil for at least one minute after adding the slurry so the filling thickens properly.
- Don’t overfill: Leave about 1/3″ at the top of the crust; this recipe makes extra filling.
- Protect the oven: Bake the pie on a rimmed sheet lined with foil or parchment to catch spills.
- Use leftover filling: Spoon extra filling over ice cream, yogurt, oatmeal, pancakes, or waffles.
- Let it set: Cool the pie 3–4 hours before slicing for clean slices.
Serving and Storage
Serving: Cool the pie completely for 3–4 hours before slicing. Serve with a scoop of vanilla ice cream or whipped cream for a classic finish.
Room temperature: Cover tight with plastic wrap and keep at room temperature up to 3 days; crumb topping may soften in humid conditions.
Refrigerator: Store covered in the fridge up to 5 days. Rewarm slices in the oven if you want to crisp the topping again.
📖 Recipe
Peach Crumble Pie
Deep-dish peach crumble pie made with precooked, glossy peach filling and a buttery streusel topping. Uses fresh or frozen sliced peaches.
Prep time: 20 mins · Cook time: 45 mins · Total: 1 hr 5 mins
Servings: 10 slices · Calories (per slice): 350 kcal
Ingredients
For the filling
- 1 deep-dish pie crust
- 8 cups sliced peaches (frozen, thawed with juices reserved)
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 teaspoons lemon juice
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 4 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- In a large pot over medium-low heat, combine the peaches, granulated sugar, brown sugar, cinnamon and salt. Warm until the sugars dissolve and the peaches release juice.
- Whisk the cornstarch into 1/4 cup of reserved peach juice (or 2 tablespoons cold water if using fresh peaches) until smooth. Add the slurry to the peach mixture, bring to a full boil and cook for at least 1 minute while stirring constantly to activate the cornstarch.
- Remove from heat and stir in the vanilla, butter and lemon juice until the butter melts and the filling is glossy and smooth.
- Prepare the crumble by mixing flour, brown sugar, cinnamon and salt in a bowl. Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized crumbs form.
- Place the unbaked pie shell on a rimmed baking sheet. Pour the filling into the crust, leaving about 1/3″ at the top. Sprinkle the crumble evenly over the top.
- Bake at 375°F (190°C) for 45–55 minutes, until the topping is deep golden and the filling is bubbling. Cool completely for 3–4 hours before slicing.
Notes
- Using fresh peaches: Peel and slice, then follow the same stovetop method. Mix cornstarch with 2 tablespoons cold water to make a slurry.
- Avoid overfilling: This deep-dish recipe makes extra filling — leave space at the top of the crust to prevent overflow.
- Bake on a rimmed sheet lined with foil or parchment to catch any drips and protect the oven.
- Leftover filling is excellent over ice cream, yogurt, oatmeal, pancakes or waffles.
Nutrition
- Calories: 350 kcal per slice
- Carbohydrates: 60 g
- Protein: 3 g
- Fat: 11 g
Keywords: peach crumble pie, peach pie with crumb topping, peach pie with frozen peaches
FAQ
Why precook the peach pie filling on the stovetop?
Precooking ensures the cornstarch reaches a full boil for at least one minute, which fully activates its thickening power. It also shrinks the fruit slightly so the pie can be very full without leaking during baking.
Should I use cornstarch or flour to thicken peach pie?
Cornstarch gives a clearer, glossier filling and has greater thickening power than flour. Flour can work, but it typically requires more quantity and yields a slightly cloudy result.
Whether it’s peak peach season or winter, this easy deep-dish pie delivers the warmth and sweetness of summer to your table. Happy baking!
Alaine
More recipes you may enjoy:
- Cranberry Apple Pie
- No-Bake Banana Pudding