Peach Crumble Pie

Peach Filling

• 6 cups fresh peaches — peeled, pitted, and sliced about ½ inch thick
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• ⅛ teaspoon salt
• 1 large egg — beaten
• ½ teaspoon vanilla extract

or

• ½ teaspoon almond extract

Crumble Topping

• ½ cup granulated sugar
• 1 teaspoon unsalted butter — softened but still cool
• ½ cup all-purpose flour
• ½ teaspoon ginger — ground
• ½ teaspoon cinnamon — ground

For the Baking Dish

• ½ cup unsalted butter — softened

1. Prepare the Oven and Dish: Position a rack in the center of the oven and preheat to 350°F. Use the softened butter to coat an 8-inch square baking dish, then set the dish on a rimmed baking sheet.1 teaspoon butter
2. Prepare the Peaches: Place the peeled, pitted, and evenly sliced peaches in a large mixing bowl.6 cups peaches
3. Make the Filling: In a medium bowl, whisk together the sugar, cornstarch, and salt. Add the beaten egg and vanilla or almond extract and whisk for about 1 minute, until the mixture is smooth and thick. Scrape the mixture over the peaches and gently toss with a flexible spatula until the slices are evenly coated. Spread the peaches and any filling mixture into the prepared baking dish.1 cup sugar, 3 tbsp cornstarch, ⅛ tsp salt, 1 egg, ½ tsp vanilla or almond extract
4. Prepare the Crumble Topping: In another medium bowl, whisk together the sugar, flour, ginger, and cinnamon if using. Cut in the softened but still cool butter with a pastry cutter or fork for 2–3 minutes, until no dry flour remains and the mixture forms coarse crumbs and small clumps. If the mixture becomes shiny or pasty, refrigerate it for 10 minutes before continuing.½ cup sugar, ½ cup flour, ½ tsp ginger, ½ tsp cinnamon, ½ cup butter
5. Top the Pie: Scatter the crumble mixture loosely and evenly over the peaches without pressing it down.
6. Bake: Bake for 45–55 minutes, until the peaches are tender, the topping is deeply golden brown, and the filling bubbles around the edges and in several places nearer the center. If the center is not bubbling after 55 minutes, continue baking in 5-minute increments. If the topping browns too quickly, cover it loosely with aluminum foil.
7. Cool Slightly: Transfer the baking dish to a wire cooling rack and let the Peach Crumble Pie rest uncovered for at least 15 minutes before serving. The filling will remain warm and spoonable but will thicken as it cools.