This Peach Pie with Almond Crumble Topping is the perfect way to celebrate the peak of summer. Juicy, ripe peaches are baked until tender and infused with warm almond extract and fresh nutmeg, creating a fragrant and luscious filling. The star of the show is the golden, buttery crumble topping, studded with toasted sliced almonds that add a delightful crunch and nutty depth. Unlike traditional double-crust pies, this single-crust version offers a lighter, more rustic presentation that feels both elegant and homey. It’s an ideal dessert for weekend brunches, family gatherings, or a special treat after a light dinner. Serve it warm with a scoop of vanilla ice cream for the ultimate comforting experience.
Peach Pie With Almond Crumble Topping
Description
This Peach Pie with Almond Crumble Topping is the perfect way to celebrate the peak of summer. Juicy, ripe peaches are baked until tender and infused with warm almond extract and fresh nutmeg, creating a fragrant and luscious filling. The star of the show is the golden, buttery crumble topping, studded with toasted sliced almonds that add a delightful crunch and nutty depth. Unlike traditional double-crust pies, this single-crust version offers a lighter, more rustic presentation that feels both elegant and homey. It's an ideal dessert for weekend brunches, family gatherings, or a special treat after a light dinner. Serve it warm with a scoop of vanilla ice cream for the ultimate comforting experience.Ingredients
Directions
-
Preheat oven to 400 degrees Fahrenheit (204°C) and position the rack at the middle level.
-
In a mixing bowl, combine the flour, sugar, nutmeg, and sliced almonds.
-
Stir in the melted butter evenly until the mixture is coated.
-
Let the mixture stand for 5 minutes, then use your fingertips to break it into 1/4 to 1/2-inch crumbs. Set aside.
-
Bring a large pot of water to a boil. Prepare a bowl of ice water nearby.
-
Score a small cross on the bottom of each peach. Drop peaches into boiling water for 20-30 seconds, then transfer immediately to ice water.
-
Peel the skins off the peaches; they should slip off easily. If not, use a paring knife to remove the skin.
-
Slice each peach around the pit into 8 to 10 wedges, discarding the pit.
-
In a large bowl, gently toss the peach wedges with the sugar, flour, almond extract, and nutmeg.
-
Roll out the pie crust and line a 9-inch pie plate.
-
Pour the peach filling into the prepared pie shell and smooth the top.
-
Dot the top of the filling with the cold unsalted butter.
-
Scatter the almond crumble topping evenly over the filling.
-
Bake on the bottom rack for 15 minutes.
-
Reduce oven temperature to 350 degrees Fahrenheit (177°C) and move the pie to the middle rack.
-
Bake for another 30 minutes, or until the crust and crumble are deep golden brown and the juices are bubbling.
-
Cool the pie on a wire rack before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 598.9kcal
- % Daily Value *
- Total Fat 33.9g53%
- Saturated Fat 12.7g64%
- Cholesterol 48.4mg17%
- Sodium 1.8mg1%
- Total Carbohydrate 63.5g22%
- Dietary Fiber 5.4g22%
- Sugars 12.8g
- Protein 12.6g26%
* 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
Use freestone peaches for this recipe, as the flesh separates easily from the pit, making slicing much simpler. Clingstone peaches can be used but require more effort to slice neatly.
If the peaches are very juicy, you may want to place a baking sheet under the pie plate to catch any potential spills.
For a nut-free version, omit the almonds and increase the flour in the topping slightly to maintain texture.
This pie is best served warm or at room temperature. It pairs wonderfully with vanilla bean ice cream or a dollop of whipped cream.
Store any leftovers in the refrigerator covered for up to 3 days. Reheat slices in the oven at 300 degrees for 10 minutes to restore crispiness to the topping.
