Peach Crumble Cream Pie
A delightful peach crumble cream pie featuring a creamy peach filling and a buttery, crunchy topping. Perfect for potluck parties and summer gatherings.
Equipment
- 1 9-inch pie pan greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter chilled and cubed
Filling
- 4 cups peaches peeled and sliced
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Crumble Topping
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter melted
Instructions
Preparation
- Preheat your oven to 375°F. This ensures the pie cooks evenly.
- In a large bowl, combine flour, sugar, and salt. Add chilled butter cubes and mix until the mixture resembles coarse crumbs. Press into a 9-inch pie pan and bake for 10 minutes.
Make the Filling
- In another bowl, combine peaches, sugar, and cornstarch. Stir in vanilla extract and heavy cream until well mixed.
- Pour the peach mixture into the baked crust, spreading evenly.
Assemble the Pie
- Mix oats, brown sugar, cinnamon, and melted butter in a bowl. Sprinkle evenly over the peach filling.
- Place the pie in the preheated oven and bake for 40 minutes, or until the topping is golden brown and the filling is bubbling.
Serving and Storage
- Allow the pie to cool completely before serving. This helps the filling set.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use ripe peaches for the best flavor. Chill butter to ensure a flaky crust.
Ingredient Substitutions: Use almond flour for a gluten-free crust. Coconut cream can replace heavy cream for a dairy-free option.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Prepare the crust and filling a day ahead and store separately until ready to bake.
Ingredient Substitutions: Use almond flour for a gluten-free crust. Coconut cream can replace heavy cream for a dairy-free option.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Prepare the crust and filling a day ahead and store separately until ready to bake.