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Home » Desserts » Caramel Crumb Peach Pie

Caramel Crumb Peach Pie

July 28, 2019 by Judith Hannemann

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A great pie to make when peaches are in season!  Topped with yummy caramel flavored crumbs and a fool-proof pie crust!

Great pie to make when peaches are in season and topped with caramel-flavored crumbs. Instructions for fool-proof crust too.

Peach Pie–A Summer Treat

To me, peach pie is a little taste of summer. Peaches are abundant during the summer months and often are on sale.

This was one of my mom’s go-to pies whenever she got a good deal on fresh peaches. Her pie was always topped with crumbs; she never made this pie with a top crust.

I’ve improved a bit on my mother’s crumbs, which were delicious, by replacing the regular sugar with dark brown. That substitution gives the crumbs their wonderful caramel flavor, and of course you can always use some caramel sauce when you serve it to get more intense flavor.

Mom never peeled the peaches either. The filling always included the skins. It will give a slight bitter undertone, but it works. However, if you prefer to peel the peaches, go right ahead. Either way, it’s delicious.

And….I also have a fool-proof pie crust recipe!

Great pie to make when peaches are in season and topped with caramel-flavored crumbs. Instructions for fool-proof crust too.

Perfect Crumbs

For years I was a total klutz when it came to crumb toppings. Mine always came out looking like it was a broiled topping instead of nice little pebbly crumbs. Despite the fact that they looked ok before baking, they always seemed to melt into a solid mass.

Years ago I picked up a tip in a magazine. There was a recipe for a rhubarb coffee cake that gave a different method for making crumb toppings. The recipe for the cake was quite forgettable, but the crumb recipe was a real winner. The secret? You start with melted butter!

The melted butter makes them work every time. I’ve never made crumbs any other way since.

Great pie to make when peaches are in season and topped with caramel-flavored crumbs. Instructions for fool-proof crust too.

Fool-Proof Pie Crust

Not only was I a crumb klutz, I was even worse at doing pie crusts. So much so that I totally avoided making pies unless I used a frozen prepared crust or those refrigerated ones. I even tried those “pat-in-the-pan” recipes and you guessed it, that didn’t work. A neighbor gave me a recipe for that “no-fail” pie crust. Guess what–that failed too. It was depressing.

Well, I’m delighted to say that I’ve conquered that because I found a fool-proof pie crust recipe that works every time and the real secret is using a deep removable-bottom quiche/tart pan. I picked up this tip from the British goddess of baking–Mary Berry. The pie crust recipe is hers too and it doesn’t use shortening. It uses butter and that is the secret to a crust that not only tastes great, but doesn’t get sticky or floppy.

First you roll out the dough. Then you slip the removable bottom underneath the dough so it’s centered. Now you fold up the overhanging dough–like you would for a galette–and pop the bottom back in the pan. Now it’s just a simple affair to unfold the overhang and press it into the flutes. Voila–no excess handling so the crust won’t shrink and you’ve got the most perfect looking pie ever. This is awesome!!!

The Recipe

 

Great pie to make when peaches are in season and topped with caramel-flavored crumbs. Instructions for fool-proof crust too.
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Caramel Crumb Peach Pie

A delectable crumb topped fresh peach pie
Prep Time30 mins
Cook Time45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: fool proof pie crust recipe, no fail pie crust, peach pie recipe, pie crust how to
Servings: 12
Calories: 345kcal
Author: Judith Hannemann

Ingredients

Filling:

  • 5 cups about 8 medium peaches
  • 1 cup sugar
  • 3 tbs cornstarch
  • 1 cup water
  • pinch of salt

Crust:

  • 8 oz flour
  • 4 1/2 oz butter
  • 1 large egg
  • 1-2 tbs water

Crumbs:

  • 1/2 cup dark brown sugar
  • 1/4 cup butter
  • 3/4 cups flour
US Customary - Metric

Instructions

  • For the filling: Peel peaches if desired. Remove stone and slice to desired thickness (I do about 1/2-inch); set aside.
  • Mix sugar, salt and cornstarch together in a large saucepan. Gradually add the water, whisking so there's no lumps. Heat over medium heat, stirring constantly, until mixture boils. While still stirring, reduce heat to low and cook for about 5 minutes. Add the peaches and mix well. Let this cool to room temperature
  • For the crust: Measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface/ Slip the removable bottom of a deep 8-10-inch tart/quiche pan (available in my Amazon store) in the center of the rolled dough. Fold overhanging dough towards the center of circle (like a galette). Place the pan bottom with the dough into the ring of the tart pan; unfold the overhang and press into the fluted sides. Refrigerate for 15 minutes.
  • For the crumbs: Melt butter in a small saucepan. Add the brown sugar and stir to combine. Add the flour gradually, mixing in until you get a mixture that holds together when pressed. You may need more flour. If you do, add it a tablespoon at a time until you get a mixture where the crumb will hold it's shape.
  • Preheat oven to 375 degrees Fill pastry shell with the peach filling. Top with the crumbs. Place the tart pan on a parchment-lined baking sheet. Bake 40-45 minutes or until crumbs are browned and filling bubbles up around the edges.

Notes

I use Clear Gel (cook type) in place of the cornstarch. It is available through my Amazon store.
When I bake, I weigh ingredients and don't use cup measures as weighing is more accurate. I also use metric measurements, but converted them here to US standard weights. Weigh--it produces superior results.
*Post contains affiliate links

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Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 54g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 119mg | Potassium: 168mg | Fiber: 2g | Sugar: 31g | Vitamin A: 613IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Great pie to make when peaches are in season and topped with caramel-flavored crumbs. Instructions for fool-proof crust too.
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Filed Under: Comfort Foods, Desserts Tagged With: peaches, pie crust, pies

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Comments

  1. sunshine Float says

    July 29, 2019 at 12:31 pm

    Oh man! This look so delicious. Saving and pinning this post. I can’t wait to try this. Thank so much for sharing.
    sunshine Float recently posted…Sunshine Float & Integrated Health [ Massage Therapy Near Me ]My Profile

  2. Candice says

    August 3, 2019 at 7:46 pm

    Looks devine! Could this be made ahead and frozen without baking and then bake later? I have fresh peaches now and would love to make this for a family reunion at the end of August. We do not always have peaches in late August in the area I live. It is a hit and miss! Thank you.

    • Judith Hanneman says

      August 4, 2019 at 11:55 pm

      I don’t see why not!! But I really don’t know what to tell you about how long to bake it from frozen. You could always defrost it first. However what I would do is make the filling and then freeze that then proceed with fresh pastry. If you are going to freeze the filling, I’d opt for instant tapioca or flour for the thickening agent because regular cornstarch probably won’t hold up.

    • Candice says

      August 6, 2019 at 3:25 am

      Thank you. I will use flour which would be 6 tbsp. I have made plenty of pies and froze them but I did not cook the filling first. Do you think I could not cook the filling in this recipe? If I freeze cobblers or pies, I bake from the frozen state and just add 15-20 minutes to the bake time. For some reason, I usually bake a peach pie or cobbler for our reunion. If peaches last to close to the end of August, I will make it fresh and cook the filling as directed in the recipe.

      • Judith Hanneman says

        August 6, 2019 at 12:40 pm

        I imagine you could do the filling uncooked–but I never tried it that way with this so I can’t say. What would worry me is that the thickener wouldn’t completely “cook.” Done cobbler style it definitely would. In fact, I really like that idea!!!

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