Peach Pie with Crumb Topping . . . ready for the freezer or bake immediately

Colorado peaches are at their peak and we’ve been enjoying fresh peaches every day. So sweet and juicy that the juices drip down your chin and arm as you eat them! However, I have frozen a few to enjoy later and also made this pie . . . a combination of recipes from Betty Crocker and a crumb pie topping I found tucked away in my recipe box.

Peach Pie ready for the freezer. 

Peach Pie with Crumb Topping . . . ready for the freezer or bake immediately  

Yield: one 9” pie

Crumb Topping:

1/2 stick cold butter, cut into small cubes

1/4 cup brown sugar

1/2 cup all-purpose flour

 

Filling:

About 3/4 granulated sugar (more or less depending on sweetness of peaches)

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon 

4 cups fresh peaches, peeled, sliced 

 

One 9” unbaked pie crust – traditional rolled or oil crust

Crumb Topping: Cut butter into brown sugar. Stir in flour using fingers to break up any larger clumps

1. Crumb Topping: Cut butter into brown sugar. Mix in flour using fingers to break up the mixture if needed. 
   
   
   

   
2. Filling: Mix sugar, flour and cinnamon. Mix lightly with peaches.
   
   
   

   
3. Pour peach mixture into unbaked pie shell and distribute crumb topping even over peach mixture.
   
   
   

   
4. To bake immediately: Place pie in preheated 425° oven. Bake 35 to 45 minutes until crust is lightly browned and juices have thickened and are bubbly. Cover edges with foil if they begin to brown too quickly. Or, to freeze & bake later: Cover pie with plastic wrap, then foil or insert in a freezer safe bag. Freeze for up to 12 month. Bake frozen pie at 425° for 45 minutes, then 20 to 30 minutes at 350° or until filling bubbles and crust is brown. Cover edges with foil if they begin to brown too quickly.

Recipe without photos . . .

Peach Pie with Crumb Topping . . . ready for the freezer or bake immediately  

Yield: one 9” pie

Crumb Topping:

1/2 stick cold butter, cut into small cubes

1/4 cup brown sugar

1/2 cup all-purpose flour

 

Filling:

About 3/4 granulated sugar (more or less depending on sweetness of peaches)

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon 

4 cups fresh peaches, peeled, sliced 

 

One 9” unbaked pie crust – traditional rolled or oil crust

 Crumb Topping: Cut butter into brown sugar. Stir in flour using fingers to break up any larger clumps.

1. Crumb Topping: Cut butter into brown sugar. Mix in flour using fingers to break up the mixture if needed. 
2. Filling: Mix sugar, flour and cinnamon. Mix lightly with peaches.
3. Pour peach mixture into unbaked pie shell and distribute crumb topping even over peach mixture.
4. To bake immediately: Place pie in preheated 425° oven. Bake 35 to 45 minutes until crust is lightly browned and juices have thickened and are bubbly. Cover edges with foil if they begin to brown too quickly. Or, to freeze & bake later: Cover pie with plastic wrap, then foil or insert in a freezer safe bag. Freeze for up to 12 month. Bake frozen pie at 425° for 45 minutes, then 20 to 30 minutes at 350° or until filling bubbles and crust is brown. Cover edges with foil if they begin to brown too quickly.