Crumble Crust Fresh Peach Pie: Ah Summer!

By on June 18, 2019

Crumble Crust Fresh Peach Pie

Makes 10 servings

This week the Farmer’s market was  run over with peaches.  Ah.  That wonderful moment in early summer when peaches  make their glorious and evanescent entrance into our repertoire.

I don’t know about you,  but I want the simplest pie on earth to showcase those peaches.  I don’t want to waste a precious moment with the fruit  Just knock out that crust,  add the fruit then finish with a crumble crust.

Around here I have to keep the hordes at bay while it bakes because I know it will fly off the kitchen counter almost before I can get those dollops of vanilla ice cream on top.

Ah summer.  Coming this week.  Yes.





prep time:


cook time:


total time:

1 HR 10 MINS

A peach pie can be made with a double crust, lattice crust, or even a crumble topping. This peach pie recipe is easy and fast and perfect!


  • 1 recipe All Butter Pie Crust
  • 5 cups fresh or thawed frozen peaches
  • 2/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch



  1. Preheat oven to 425°F.
  2. Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
  3. Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.


  1. Top the pie with a crumble topping (as shown).
  2. Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter.
  3. Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
  4. Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”