Summer's Best and Easiest Dutch Crumb Peach Pie

dana vento

Homemade pies are one of my favorite things to make.

I will be the first to admit, that taking time out to bake may not be the highest on my priority list, but I do it!

Summer boasts bumper crops of peaches, apples, and cherries, I bake to indulge in those crops!

Summer is the season of fresh fruits and of course, they look delectable in one piece.

What happens when you cut those fresh fruits into many pieces?

A bit of sampling, and then, the construction of a homemade recipe!

Use summer's best and easiest dutch crumb peach pie recipe to tantalize your taste buds and satisfy your daily serving of fruit, LOL!

The rich Dutch Crumb topping is sweet and encloses the contents of the pie dish like a blanket.

Rather than a traditional pie with a secondary pie crust atop, try this. It's fabulous.

Right now, peaches have my full attention. Sweet, fleshy, juicy, and South Carolina fresh!

Now it's time to start 'feelin' peachy.

Rinse them.

Slice them.

Then, make a Summer's Best Dutch Crumb Peach Pie.

*****Warning, it is so delicious that leaving it untended on the counter might mean it disappears into bellies!

Prep Time 5

Cook Time 1

Additional Time 2

Total Time 3 5

Course Recipes

Cuisine dessert

Servings 8 pieces

4-5 Large Peaches washed and uniformly sliced.
1 Refrigerated Pie Shell or Frozen Pie Shell Shortcut Item! or you can make one from scratch.
2/3 - 1 C Brown Sugar
1 C All-Purpose Flour
3/4 C Butter Softened
2 Tablespoons Granulated Sugar

Preheat Oven to 400°F.
Next, it's time to make the Dutch Crumb Topping for the peaches.
In a large mixing bowl, combine, butter, flour, brown sugar, and granulated sugar.
You can use your fingers to mix or a pastry cutter (I do that) and just make sure it is crumbly.
Set aside and prep the pie shell and fill the shell with peaches.
Now, roll out the pie crust (if using refrigerated) and place into pie pan.
Or if you are using a frozen crust follow directions to use (thaw, etc).
Use the sliced peaches and line the bottom of the crust.
Layer the peaches over each other, tier after tier.
Then, once peaches reach close to the top of the pan, it is time to place the dutch crumb topping on.
Make sure to cover the entire top and sides, you want a nice tight topping.
Place in oven and bake on 400°F for 50-60 minutes, until the top is golden brown.
Remove from the oven and allow to cool.
Then serve.
Remember, the fruit will be piping hot and can burn your mouth so use caution when eating for up to a few hours after removing from the oven.
Refrigerate any leftovers.