Canned Peach Pie Recipe With Crumb Topping

Peach crumble pie in an antique green Pyrex pie pan.

Canned Peach Pie Recipe With Crumb Topping

A beautiful peach pie using canned peaches with a crumble streusel topping.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 3

Servings

Calories 226kcal

Author Lea Ann Brown

Ingredients

FOR THE PIE CRUST
1 Flaky Butter Pie Crust
FOR THE FILLING
3 15-ounce cans canned peaches well drained
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
FOR THE CRUMBLE:
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour spooned and leveled
1/3 cup old-fashioned rolled oats
6 tablespoons cold unsalted butter 3/4 stick, cut into small pieces
1 pie crust large enough for 9" pie pan

Instructions

Make a homemade Flaky Butter Pie Crust, or use a purchased pie crust from the store.
Preheat oven to 375 degrees.
Lay rolled out pie crust over a 9" pie plate. Lifting the sides of the crust, gently press the crust into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking. Set aside.
In a large bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.
In a small bowl, combine brown sugar, flour, and oats; using your hands, or a pastry cutter, work in butter until large clumps form,
Transfer peach filling to pie shell, then sprinkle crumble evenly over the top.
Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, about 1 hour. Let cool on a wire rack 1 - 3 hours before serving.

Notes

Tips for success:

Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
Once you've placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those "lumps" for the crumble topping.

Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don't need to peel them, just slice and proceed with the recipe.

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