This Peach Crumble Pie is the ultimate summer comfort dessert, featuring a tender, partially baked pie shell filled with a vibrant, sweet-tart peach mixture. The filling is thickened with cornstarch and brightened with fresh lemon juice and zest, ensuring the peaches don’t become soggy. Topped with a crunchy, golden mixture of crushed cornflakes, sugar, and butter, this pie offers a delightful textural contrast in every bite. Its an easy, make-ahead dessert that brings a taste of sunshine to your table. Perfect for family dinners, potlucks, or a relaxing weekend treat, this recipe requires minimal effort for maximum flavor. The subtle hint of almond extract elevates the natural sweetness of the fruit, while the crunchy topping adds a rustic charm that feels both homemade and elegant.
Peach Crumble Pie
Description
This Peach Crumble Pie is the ultimate summer comfort dessert, featuring a tender, partially baked pie shell filled with a vibrant, sweet-tart peach mixture. The filling is thickened with cornstarch and brightened with fresh lemon juice and zest, ensuring the peaches don't become soggy. Topped with a crunchy, golden mixture of crushed cornflakes, sugar, and butter, this pie offers a delightful textural contrast in every bite. Its an easy, make-ahead dessert that brings a taste of sunshine to your table. Perfect for family dinners, potlucks, or a relaxing weekend treat, this recipe requires minimal effort for maximum flavor. The subtle hint of almond extract elevates the natural sweetness of the fruit, while the crunchy topping adds a rustic charm that feels both homemade and elegant.Ingredients
Directions
-
Preheat oven to 450F (230C).
-
Prick the uncooked pie shell well with a fork and bake for about 8 minutes, or until partly baked and set. Remove to a wire rack to cool slightly.
-
Reduce oven temperature to 425F (220C).
-
Drain the canned peaches well, reserving exactly 1 1/4 cups of the syrup.
-
In a small saucepan, stir the reserved peach syrup into the cornstarch until completely smooth and lump-free.
-
Cook the mixture over medium heat, stirring constantly, until it becomes clear and thickened.
-
Remove from heat and stir in the drained peach slices, grated lemon rind, lemon juice, almond extract, and yellow food coloring (if using).
-
Pour the peach mixture into the partially baked pie shell.
-
Arrange the peach slices on top of the filling to form an attractive pinwheel pattern.
-
In a small bowl, combine the crushed corn flakes, sugar, and soft butter. Mix with a fork until the mixture is well combined and crumbly.
-
Sprinkle the crumble mixture around the outer edge of the pie, placing a few crumbs on the center top as well.
-
Bake for about 20 minutes, or until the crumble topping is tinged with golden brown and the filling is bubbly.
-
Cool the pie on a wire rack before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 137.5kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 88.0mg4%
- Total Carbohydrate 19.8g7%
- Dietary Fiber 1.2g5%
- Sugars 4.5g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the cornstarch is fully dissolved in the cold syrup before heating to prevent lumps in the filling.
If using fresh peaches, peel and slice them, then simmer with a little sugar and lemon juice before thickening with cornstarch, as fresh peaches release more liquid than canned.
The pie can be served warm or at room temperature. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
For a gluten-free version, use a gluten-free pie crust and certified gluten-free corn flakes.
Yellow food coloring is optional and used primarily for visual appeal; it does not affect the flavor.
