Peach Pie with Vanilla Crumble

There’s something about a peach pie in late summer that feels like time slows down. The fruit is at its juiciest, the air still carries the heaviness of August, and the kitchen smells like sunshine as soon as you slice into the peaches. This recipe builds on my Perfect Butter Pie Crust, giving you that crisp, flaky base that can stand up to the lush, syrupy filling without losing its shape. I tuck a layer of cream cheese under the fruit—not for flavor (though it doesn’t hurt) but as a little insurance against sogginess. The topping is my vanilla crumb, sweet and buttery with the fragrance of real vanilla. If you’ve been tucking away leftover crumble in your freezer, now’s the time to let it shine. Bake until the top is golden and the peaches bubble through in little bursts, then let it cool just long enough to make neat slices—if you can wait that long.

This pie starts with my Perfect Butter Pie Crust, blind baked and cooled for a crisp, buttery base. The filling is made with ripe peaches and a hint of lemon for brightness, then topped with the Vanilla Crumb from my Raspberry Buckle recipe. If you made the raspberry cake and have leftover crumble in the freezer, now’s the perfect time to use it. If you need to make it fresh, you’ll only use half—save the rest in the freezer for another day.

Filling

2 pounds (900 g) peaches, sliced
1 tablespoon (15 g) lemon juice
¼ cup (30 g) tapioca starch
¼ cup (50 g) granulated sugar
⅓ cup (70 g) brown sugar
½ teaspoon (1 g) cardamom, ground
1 teaspoon (2 g) coriander, ground
½ teaspoon (2 g) vanilla bean paste, extract or bean, scraped
¼ teaspoon (0.5 g) nutmeg, freshly grated
¼ teaspoon (1 g) salt
1 9-inch extra blind baked pie crust, cooled (Get the recipe here)
2 tablespoons (28 g) cream cheese, softened

Vanilla Crumble

Prepare the Vanilla Crumb recipe from my Raspberry Buckle with Vanilla Crumb. You’ll only need half of the recipe for this pie.

Assembly

Spread the softened cream cheese over the bottom of the cooled, blind baked pie crust. This creates a barrier that keeps the crust from becoming soggy.
In a large mixing bowl, combine the sliced peaches, lemon juice, tapioca starch, granulated sugar, brown sugar, cardamom, coriander, vanilla bean paste, nutmeg, and salt. Gently toss until the peaches are evenly coated.
Pour the peach mixture into the prepared crust, spreading evenly. Sprinkle the vanilla crumb over the top being sure not to mound it in the middle and leaving a small hole in the center so you can tell when its done, covering the peaches generously.
Bake at 350°F for 30 minutes then reduce the temperature to 325°F. Bake for about an hour or until the filling is bubbling all the way through into the center. The outsides will always bubble first but its not done until the middle bubbles and the crumb is golden brown.

Remove from the oven and allow it to cool 4-6 hours so the filling has a chance to set up before slicing into it. Store leftover pie on the counter, wrapped up in plastic wrap or under a pie dome for up to 2 days.

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