Perfect Peach Crumble Pie Recipe for Summer Baking

Crust

• 1 unbaked prepared 9″ bottom pie crust (or your preferred pie crust)

Peach Filling Thickener

• 150 grams (¾ cup) sugar
• ¼ cup instant Clearjel (ensure it is labeled “Instant”)

Peach Filling

• 32 ounces frozen peach slices, unsweetened (or equivalent fresh peaches)
• ¼ cup boiling water
• 100 grams (½ cup) sugar
• 1 ounce (2 Tablespoons) salted butter
• 1 ½ teaspoons cinnamon
• ¼ teaspoon salt
• ¼ teaspoon peach extract (optional, for extra peach flavor)

Crumble Topping

• 100 grams (about ¾ cup) all-purpose flour
• 67 grams (about ¾ cup) old-fashioned oats
• ½ teaspoon salt
• ½ teaspoon baking powder
• 113 grams (½ cup) packed light brown sugar
• ¾ stick (3 ounces) softened salted butter (soft to the touch)

Blind Bake the Pie Crust

1. Preheat the oven to 350°F (175°C). Line the unbaked 9″ pie crust with parchment and ceramic pie weights and blind bake until mostly set, about 25–30 minutes depending on crust thickness. After the first 5 minutes, protect the edge with a pie shield to prevent over-browning. Remove the weights and let the crust cool completely.

Make the Peach Pie Filling

1. In a small bowl, whisk together the sugar and instant Clearjel. Set aside.
2. In a large nonstick pan combine the frozen peach slices, boiling water, sugar, butter, cinnamon, salt, and peach extract if using. Cover and cook over medium-high heat until peaches are tender but still slightly firm — with frozen slices this typically takes about 20 minutes. Check tenderness by gently pressing a slice with a spatula.
3. Remove the pan from heat. Gradually add the Clearjel-sugar mixture a little at a time, stirring quickly to incorporate. The filling will thicken immediately and will continue to set as it cools. Allow the filling to cool completely before assembling the pie.

Prepare the Crumble Topping

1. Whisk the flour, oats, salt, baking powder, and brown sugar together. Cut or rub the softened butter into the dry ingredients until a crumbly mixture forms. If the mixture becomes doughy, break it apart with your hands to create loose crumbs.

Assemble and Bake the Peach Crumble Pie

1. Preheat oven to 350°F (175°C).
2. Pour the cooled peach filling into the blind-baked pie crust and scatter the crumble topping evenly over the peaches. Do not press the crumble down; it should remain loose to bake crisp.
3. Bake 45–55 minutes or until the topping is golden and the filling is bubbling at the edges. Let the pie rest so the filling sets before slicing. Serve warm or at room temperature.