Peach Crumble Pie Summer (Print Format)

Golden crumble tops juicy peaches for a homestyle treat. Warm, sweet, and perfect with whipped cream or ice cream.

# Ingredients:

→ Peach Pie Filling

01 - 7 cups peeled and diced peaches (about 2 lb 8 oz)
02 - 1 tablespoon lemon juice
03 - 1/2 teaspoon vanilla extract
04 - 1/2 teaspoon almond extract
05 - 1/4 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/8 teaspoon ground cloves
11 - 1/4 cup cornstarch

→ Pie Crust

12 - 1 refrigerated pie crust
13 - 1 large egg
14 - 1 tablespoon water

→ Crumble Topping

15 - 1/2 cup all-purpose flour
16 - 1/4 cup packed light brown sugar
17 - 1 1/2 teaspoons ground cinnamon
18 - Pinch of salt
19 - 3 tablespoons unsalted butter, softened

# Steps:

01 - Peel and dice the peaches and place them in a large bowl. Stir in the lemon juice, extracts, sugar, spices, and cornstarch until everything is coated. Set aside and let it rest for 10 minutes.
02 - Dump the peach mixture into a large skillet and heat over medium-high heat. Stir constantly for 5-7 minutes or until thickened. Remove and let cool completely.
03 - Allow the pie crust to sit at room temperature for 15 minutes. Unroll and brush a little bit of flour on the bottom of the crust. Place the crust in a 9-inch pie plate, flip the excess under, and crimp the edges.
04 - Whisk together the water and egg. Brush the egg mixture on the bottom and sides of the pie crust, then place the pie plate in the fridge until needed.
05 - In a small bowl, stir the flour, brown sugar, and cinnamon. Add the butter and use a pastry blender or fork to cut it into the dry ingredients. Once combined, use your hands to clump the mixture together, then break it apart into smaller pieces. Refrigerate until ready to assemble.
06 - Preheat the oven to 425°F.
07 - Once the pie filling is cool, spoon it into the chilled pie crust. Sprinkle the crumbs evenly on top of the filling. Place the pie plate on a baking sheet and bake in the preheated oven for 20 minutes.
08 - Reduce the oven temperature to 375°F. Place a pie shield or tin foil on the edges of the crust. Continue baking for an additional 30-35 minutes. The pie is done when the topping is golden brown and juices are bubbling around the edges.
09 - Remove the pie and place it on a wire rack to cool completely. Cover and refrigerate leftovers.

# Tips:

01 - Bake the pie on a baking sheet to catch any potential drips.
02 - Serve warm with a scoop of vanilla ice cream for the best experience.

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