Peach Pie with Almond Crumble and Lemon Crème Fraîche

There’s nothing quite like a slice of homemade peach pie to capture the essence of summer. This version features a flaky, buttery crust filled with a stovetop-cooked peach filling spiced with cinnamon and brown sugar. On top, a crunchy almond streusel caramelizes in the oven, adding texture and nutty flavor.

To balance the sweetness, a quick whipped lemon crème fraîche brings a bright, tangy finish. Whether for a backyard barbecue or a cozy dessert, this pie is sure to impress.

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Ingredients

2 unit Pie CrustsView ingredient guideLike ingredientDislike ingredient

4 unit PeachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 cup FlourView ingredient guideLike ingredientDislike ingredient

1 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

0.583 cup SugarView ingredient guideLike ingredientDislike ingredient

7 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 unit Peach JamView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat oven to 375°F. Wash and dry produce. Unroll pie crust (save remaining crust for another use); press into a 9-inch pie plate or a medium ovenproof pan. Using kitchen shears or a small knife, trim edges of crust to line up with rim of pan. Crimp crusts by using the pointer finger of one hand to press the outer edge of crust into the thumb and pointer finger of the other hand, forming a U-shaped indentation. Continue to work your way around the crust until edges are fully crimped. TIP: You can skip crimping for a more rustic-looking pie. Using the tip of a fork, poke holes all over crust.
2. Line crust with a large piece of parchment paper or foil (there should be a 3-inch overhang). Fill crust with dried beans. (TIP: No dried beans on hand? Use sugar or uncooked rice instead!) Bake on middle rack until crust’s edges are lightly golden, 10-12 minutes. Remove crust from oven; carefully lift sides of parchment paper to remove beans. TIP: Keep the beans or rice on hand for the next time you bake a pie!
3. Meanwhile, peel peaches, then cut off sides around pit (discard middle piece with pit); dice into ½-inch pieces. Zest and quarter lemon. Melt 2 TBSP butter in a large pan over medium-high heat. Once butter is melted, add peaches and a pinch of salt; stir to combine. Cook 3-4 minutes or until peaches begin to lightly brown, stirring occasionally. Stir in half the cinnamon, ⅓ cup water, juice from two lemon wedges, ⅓ cup white sugar and brown sugar. Cook, stirring occasionally, until sauce has mostly reduced and thickened and peaches are glazed, 5-6 minutes. Remove pan from heat; stir in ¼ cup flour and peach jam until combined.
4. Meanwhile, place 5 TBSP butter in a medium, microwave-safe bowl; cover with plastic wrap. Microwave until melted, 60-90 seconds. Using a fork, stir in almonds, remaining flour, remaining cinnamon, ¼ cup sugar and a pinch of salt until combined. Place in refrigerator to let butter harden slightly, about 5 minutes.
5. Carefully pour cooked peach filling into pie crust. Remove streusel mixture from fridge and evenly crumble over peach filling, pressing together between your fingers to create small clumps. Carefully wrap edges of crust with aluminum foil to prevent it from browning too quickly. Bake pie on middle rack until crust and streusel are golden brown and filling has thickened slightly, 35-40 minutes. Remove from oven and set aside to cool slightly, 10 minutes.
6. Meanwhile, in a small bowl, whisk together crème fraîche, 1 tsp sugar and a pinch of lemon zest until smooth and creamy.
7. Slice peach pie into 8-10 pieces. Serve with whipped lemon crème fraîche.

Recipe Tips

FAQ

Can I use frozen peaches instead of fresh?

Yes, thaw and drain them well before cooking to avoid excess liquid.

How do I store leftover pie?

Cover and refrigerate for up to 3 days. Reheat slices in the oven or microwave.

Can I make the streusel ahead of time?

Yes, prepare it and refrigerate for up to 2 days before using.