Peach and Raspberry Pie Recipe with Crumb Topping
My homemade peach pie recipe with crumb topping is simply the best, bursting with sweet fresh peaches in a flaky pie crust and topped with a crunchy oat crumble. It's like a peach pie and a peach crisp all in one glorious summer dessert.
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Servings: 10 servings
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
For the Filling:
- 2 1/2 pounds fresh ripe but firm peaches, about 7 medium peaches
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 1/4 cup raspberries, 1 (6oz) package
For the Crumb Topping:
- 1/2 cup light brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 5 tablespoons unsalted butter, cold and cut into small pieces
- 1/2 cup whole rolled oats
Instructions
For the Crust:
- Combine 1 1/2 cups flour, 1 teaspoon sugar, and 1/2 teaspoon salt in a large bowl and stir to incorporate. Add the small cubes of cold butter and toss until the pieces are coated with flour. Using a pastry blender, cut butter into the flour until pea-sized pieces form.
- Add ice water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough). Once dough starts coming together, gather into a ball then flatten into compact disks. Wrap in plastic wrap and refrigerate at least an hour.
For the Filling:
- Bring a medium saucepan of water to a boil over high heat. While you're waiting for the water to boil cut a small x in the bottom of each peach and fill a large bowl halfway with ice water.
- Once the water is boiling submerge the peaches into the boiling water (you may have to do this in batches) for 1-2 minutes or just until the skin is starting to peel away from the peaches where you cut them. Immediately submerge them in the ice water.
- Run a pairing knife down the outside of each peach to remove the skin then cut each peach in half, remove the pit, and cut into large pieces.
- Combine all the filling ingredients, except raspberries in a large bowl. Stir until there are no more dry spots. Add raspberries and gently fold until combined. Refrigerate filling while you make the crumble.
For the Crumble:
- Combine all the crumble ingredients except the oats in a large bowl. Cut the butter into the crumble with a pastry blender until it is in pea-sized pieces. Mix in the 1/2 cup of oats. Refrigerate crumble while you assemble the pie.
To Assemble:
- Heat oven to 375°F and cover a baking sheet with aluminum foil or parchment paper.
- On a lightly floured surface, roll the dough into a 1/4-inch thick circle, turning the dough about a quarter turn after every couple of rolls. It should be about 12-13-inches wide. Place in a 9 to 9 1/2-inch pie plate. Press the dough into plate so it is snug against the edge.
- Give filling one last stir to mix all the ingredients and pour into pie shell, making sure filling is evenly distributed.
- Use a small paring knife or kitchen shears to trim excess dough that extends more than 1.5–2 inches over the edge. Fold bottom pie dough edges back over and crimp or use a fork to decorate the edge.
- Sprinkle crumble evenly over the surface of the pie and place on the prepared baking sheet.
- Place in the oven and don't peek for the first hour. Then turn the pie and continue baking another 10-20 minutes or until the filling is bubbling all over and the top is deeply golden brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare pie 1 day in advance to give the filling time to set. Dough can be refrigerated for up to 5 days or frozen for 3 months. Peel/chop peaches 1-2 days ahead, but mix filling just before baking.Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator.
- Peaches: Choose firm peaches with no bruises. Buy 9-10 peaches and ripen them in a paper bag for 1-2 days. Fresh peaches are ideal, but thawed and drained frozen peaches work too. Avoid canned peaches.
- Alternative flavorings: For the filling you can substitute fresh minced ginger for the dried and vanilla extract for the almond extract. Lime juice can also be swapped for the lemon juice.
- Other fruit: Swap blueberries or blackberries for the raspberries. You can also use nectarines instead of the peaches.