• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Peach Crumble Pie

  • Recipe Submitted by on

Category: Pies

 Ingredients List

  • 1 No-Roll Pie Shell
  • -(See RECIPE)


1/2 c Butter
1/2 c Light brown sugar
1 1/4 c All-purpose flour

2 1/2 lb Ripe freestone peaches
1/4 c Sugar
1 tb Flour
1/4 ts Nutmeg
1 ts Finely grated lemon zest

PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter and
stir in brown sugar evenly. Stir in flour, then allow to rest 5 minutes.
Break up into large crumbs using fingertips. Preheat oven to 350F. Set a
rack in the lowest level of the oven. Cut a cross in the blossom end of
each peach and plunge them a couple at a time into a pan of boiling water
for about 30 seconds. Remove to a bowl of cold water and slip off skins. If
peaches are ripe, skins will slip off easily. If not, touch up with a
paring knife. Halve and pit peaches, then cut each half in 5 or 6 wedges.
Place peaches in a bowl and sprinkle with remaining filling ingredients,
toss well to coat and pour into pie shell. Sprinkle crumbs evenly over
filling and bake about 30-to-40 minutes, until filling is bubbling and
crumbs appear well colored. Cool on a rack and serve lukewarm or at room

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