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Peach Crumble Pie

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  • Prep 35 min
  • Total 2 hr 30 min
  • Servings 8
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All pies are good pies, but a warm peach pie with crumble? There's no beating that. A flaky crust and sweet streusel topping make this Peach Crumble Pie extra special. Picture-perfect and delightfully sweet, the delicate dessert will steal the spotlight wherever and whenever you serve it. You'll want to keep this Peach Crumble Pie recipe handy, because family and friends are going to be asking for it!
By Betty Crocker Kitchens
Updated Jun 16, 2022
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Ingredients

Crust

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 4 cups quartered peeled peaches (8 to 10 medium)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons whipping cream
  • 1 egg

Topping

  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter or margarine, softened
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling.)
  • 3
    Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
  • 4
    Place peaches in pastry-lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
  • 5
    Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    A pastry blender is a handled U-shaped utensil made up of wires or thin metal blades. It’s used to “cut” fat–butter, shortening–into small bits and evenly distribute it throughout your dough.
  • tip 2
    To flute pastry’s edge, place thumb and index finger about 1 inch apart on outside of raised edge. With other index finger, push pastry toward outside, continuing around edge, repeating motion, to form decorative edge.
  • tip 3
    Fresh fruit pies can be juicy and sometimes have a tendency to bubble over the edges during baking. To be safe, we recommend placing a sheet of foil on the oven rack below the pie. It will save your oven from having to be cleaned.

Nutrition

360 Calories, 18g Total Fat, 4g Protein, 46g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
36%
Trans Fat
2g
Cholesterol
45mg
15%
Sodium
200mg
8%
Potassium
220mg
6%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
8%
Sugars
27g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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