Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

What’s a girl to do when she picks a BUNCH of fresh peaches in the summer? Well THIS girl likes to make delicious things with the “fruits of her labor”. I’ve canned them, and have used fresh peaches to make jam, cobblers, galettes, ice cream, turnovers, peach pies, smoothies, and crisps. It’s amazing how many delicious items you can make with this seasonal fruit.

Today I want to share with you a scrumptious recipe for Dutch Crumb Peach Pie. We love apple pies made this way, so I thought it would also be yummy using peach filling. I combined two different recipes from an OLD cookbook I received when I got married (43 years ago), and this delicious pie is the result.

Scroll Down for A Printable Recipe Card At the Bottom Of the Page

Prepare The Peach Pie Filling

Making the filling for this Dutch Crumb Peach Pie is really quite easy! First, peel the peaches, and then carefully slice them in half, and remove the pit. Cut the peaches into slices, about ½” wide. Place the peach slices into a large mixing bowl.

Add granulated sugar, flour, cinnamon and freshly squeezed lemon juice to the peach slices in the bowl. Stir gently, to fully combine these ingredients. When done, set the bowl aside until later. This is your pie filling.

Make The Streusel Topping

Now it’s time to make the simple, buttery streusel topping. The streusel is what turns this pie from a plain peach pie into a Dutch crumb peach pie! Here’s how to make the crumbly pie topping.

Place flour, brown sugar, cinnamon, and chopped pecans into a medium-sized mixing bowl. Cut VERY COLD butter into chunks and add them to the bowl. Use a pastry blender (or two forks) to cut the butter into the topping ingredients. Once done, the butter should be reduced to about the size of peas. Set the streusel topping aside.

Ready To Assemble The Dutch Crumb Peach Pie

Okay… now get that pie crust prepared! You can use whatever deep dish 9″ pie crust is convenient for you. That would include a homemade pie crust (that’s what I use), or a store-bought frozen (but thawed) pie crust, or refrigerated pie crust dough.

Crimp the edges of your pie crust, then gently prick the bottom and sides of the dough with the tines (the tips) of a fork (as shown below). The pie dough is pricked so it doesn’t puff up with large air pockets while baking.

Pour the peach pie filling into the prepared pie crust, making sure it is spread evenly. Add the streusel topping, a little at a time until the entire surface of the peach filling is covered. I like to mound it up in the middle of the pie (like a dome). Use all the topping.

TIP: I usually cup my hand around the edge of the crust so the topping doesn’t go all over the place as I add it! That helps to hold it onto the surface of the pie.

Bake The Dutch Crumb Peach Pie

Bake the Dutch Crumb Peach Pie on the middle rack of a preheated 425°F. oven. I typically place a sheet of aluminum foil underneath the pie, in case the filling bubbles over. This ensures you won’t have a messy oven when done!

Bake the Dutch Crumb Peach Pie for approximately 40 minutes, or a few minutes more, depending on your oven. The pie is done when the streusel topping and crust are golden brown, and the filling is bubbly around the edges. Transfer the pie to a wire rack to cool for about 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve and enjoy!

This pie is wonderful served warm with a scoop of vanilla ice cream, but is also yummy served at room temperature! In the 2nd photo below you can see my regular peach pie, and a Dutch Crumb Peach pie, side by side. YUMMO!

I hope you have the chance to make this delicious pie, and I believe you will NOT be disappointed! Thank you for stopping by today, and I truly hope you will come back again soon, for more family friendly recipes. Have a GREAT day!

Looking For More PIE Recipes?

You can find AL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious pie recipes for you to enjoy, including:

• Awesome Pecan Pie
• Mint Brownie Pie
• Strawberry Pie
• Dutch Crumb Apple Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from: Pie Filling: The New Pillsbury Family Cookbook, page 149, published 1973 by The Pillsbury Co. Streusel Topping: From the same cookbook, on page 147

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Dutch Crumb Peach Pie

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

Category: Desserts

Cuisine: American

Keyword: Dutch crumb peach pie

Servings: 8 slices

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 9" deep dish pie crust

For Peach Pie Filling:

• 5 cups sliced fresh peaches (peeled)
• ¾ cup granulated sugar
• ⅓ cup all purpose flour
• ½ teaspoon ground cinnamon
• 1 Tablespoon fresh lemon juice

For Streusel Topping:

• 1 cup all purpose flour
• ½ cup firmly packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup chopped pecans may substitute walnuts
• ½ cup COLD butter equals 1 stick of butter (8 Tablespoons)

US Customary - Metric

Instructions

1. Preheat oven to 425°F.

2. MAKE PIE FILLING: Peel peaches. Slice in half, completely removing the pit. Cut peaches into slices, about ½" wide. Place sliced peaches in large mixing bowl. Add sugar, flour, cinnamon and lemon juice. Stir gently, to fully combine. Set bowl aside.

3. MAKE STREUSEL TOPPING: Place flour, brown sugar, cinnamon, and chopped pecans in a medium-sized bowl. Cut VERY COLD butter into chunks and add to bowl. Use a pastry blender (or two forks) to cut in butter. Once done, butter should be reduced to the size of peas. Set streusel topping aside.

4. PREPARE PIE CRUST: Crimp edges of a deep dish 9" pie crust; gently prick bottom and sides of dough with the tines (tips) of a fork, so dough doesn't puff up with air pockets while baking.

5. MAKE PIE: Pour peach pie filling evenly into prepared pie crust,. Add streusel to the top, a little at a time, until all peach filling is covered. Mound streusel up in the middle (like a dome). TIP: Cup your hand around edge of crust so topping doesn't spill all over while adding!

6. TIP:** Bake pie on middle rack in oven. Put a sheet of aluminum foil underneath the pie, in case filling bubbles over, so you won't have a messy oven when done! Bake pie for approx. 40 minutes, or more, depending on your oven. It's done when streusel topping and crust are golden brown, and filling is bubbly around the edges.

7. Transfer pie from oven to a wire rack to cool for 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve each piece with a scoop of vanilla ice cream, and enjoy!

Recipe Notes

NOTE: If using frozen pie crust, be sure to thaw it before using.

Nutrition Facts

Dutch Crumb Peach Pie

Amount Per Serving (1 slice (1/8 of total))

Calories 365 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 106mg5%

Potassium 244mg7%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 40g44%

Protein 3g6%

Vitamin A 671IU13%

Vitamin C 7mg8%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

This Lemon Cream Cheese Tart is a bit tangy, a bit sweet, and tastes fantastic! A creamy lemon filling is baked on a shortbread-style crust.

Recently I made a Lemon Cream Cheese Tart, which my husband and I enjoyed on a snow and ice-covered Valentines Day. We each enjoyed a piece, and then gave the remaining slices to several neighbors as a Valentines treat (since we were snowbound, AND so we wouldn’t gobble up the entire thing ourselves!). It is so incredibly GOOD!

At 7pm on Valentines night, our power went out due to snow and ice, so we were glad we had enjoyed our homemade dinner and dessert earlier! Our power ended up being out Sunday night through Tuesday afternoon, but our generator helped keep the food in our fridge cold (hooray). Candles and flashlights also quickly became our best friends!

All that said… this lemon cream cheese tart tastes wonderful! The foundation for it is a shortbread-style crust, and the yummy lemon and cream cheese filling is amazing! Put them together, and top with sweetened whipped cream… it’s dessert perfection!

I received a printed recipe card for this dessert at a women’s event over 15 years ago (which indicated the original recipe was from Bon Appetit magazine). This dessert is sooo delicious, and we love it! It’s also fairly simple and straightforward to make. Here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Crust

The first thing you will do is to preheat your oven to 425°F. The next thing to do is make the crust! The easiest way to make it is with a food processor, but you can also use a hand-held pastry blender or two forks for this step, if desired.

Place flour and powdered sugar in a food processor, and add chunks of really cold butter. Pulse until the butter becomes about the size of peas and mixture forms small clumps. NOTE: If using pastry blender or 2 forks, cut in the butter into the flour mixture in a bowl until it reaches the same consistency.

Pour the crumbly crust mixture into a 9″ tart pan (that has a removable bottom).

Time To Bake The Crust

FIRMLY press the crumb mixture onto the bottom and up the sides of the tart pan. Continue to press until you have a firm crust and sides. Once the crust is pretty solid, put the pan in the freezer for 15 minutes (this helps really chill the butter).

Remove the pan from the freezer. Place it on the middle rack in a preheated 425°F. oven. Bake the tart crust for 15 minutes, or until the crust is golden brown. When done, remove the crust from the oven and immediately reduce the oven temperature to 350° F. Place the pan on a wire rack, and allow it to cool completely before adding the lemon filling.

Prepare The Lemon Cream Cheese Filling

You can make the lemon cream cheese filling while the tart crust bakes OR while the tart crust is cooling after baking. Your choice. You can beat the filling with an electric mixer OR you can place the ingredients in a food processor to thoroughly mix.

I like to use a food processor, because I feel like it really gets the filling smooth and mixed well. I have tried it with electric mixers, but sometimes, if the cream cheese isn’t soft enough, the cream cheese doesn’t “break down” as completely. You will just have to continue beating until it becomes smooth.

Beat (or process) softened cream cheese until very smooth. Add granulated sugar, lemon juice, eggs, and finely grated lemon zest (peel). Continue to process until smooth and well-blended.

Bake The Lemon Cream Cheese Tart

Pour the lemon cream cheese mixture over the top of the COOLED tart crust. It will come almost up to the top of the pan. Carefully place the lemon cream cheese tart on the middle rack in the oven. Bake the lemon cream cheese tart 350°F. for 30 minutes.

When done, transfer the tart pan to a wire rack and allow to cool to room temperature. Once at room temperature, cover the tart with plastic wrap. Place tart pan in the refrigerator to chill at LEAST one hour, but more if you have time. This tart can be prepared, covered and refrigerated up to one day ahead.

Once the lemon cream cheese tart has been completely chilled, carefully remove the tart from the pan, by carefully pushing up from the bottom. TIP: If it does not release easily, run a butter knife carefully around the sides of the pan.

Garnish And Serve The Lemon Cream Cheese Tart

The lemon cream cheese tart is now ready to serve, as is, OR you can “fancy it up” a bit with whipped cream. I make stabilized whipped cream to decorate this dessert, which means the cream will hold it’s shape for several days, so I can decorate the entire tart. It’s also fun to garnish the tart with lemon slices and/or fresh mint leaves, for extra color!

You also slice pieces, and then garnish each slice with aerosol whipped cream or you can make your own whipped cream (not stabilized) to decorate each slice. I have included instructions for homemade in the Notes section of the printable recipe at the bottom of this post.

I truly hope you will have the opportunity to make this delicious lemon tart! The crust is sturdy, very easy to cut, and pairs well with the sweetness and tartness of the lemon topping in this dessert.

Thank you for stopping by, and I trust you will come back soon for more yummy recipes. Have a GREAT day!

Looking For More Delicious TART Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious fruit tart recipes, including:

• Apple Shortbread Tart
• Red, White and Blue Fruit Tart
• Peach Shortbread Tart
• Blueberry Ice Cream Tart

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Bon Appetit Magazine, (October 1995 edition).

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Lemon Cream Cheese Tart

Prep Time

30 mins

Cook Time

30 mins

Refrigeration Time (minimum-inactive)

1 hr

Total Time

2 hrs

 

This Lemon Cream Cheese Tart is a bit tangy, a bit sweet, and tastes fantastic! A creamy lemon filling is baked on a shortbread-style crust.

Category: Dessert

Cuisine: American

Keyword: lemon cream cheese tart

Servings: 8 (or 10 smaller slices)

Calories Per Serving: 282 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Crust:

• 1 cup all purpose flour
• 8 Tablespoons COLD butter =1 stick
• ⅓ cup powdered sugar confectioner's sugar

For Filling:

• 5 ounces cream cheese at room temperature
• ½ cup granulated sugar
• 7 Tablespoons fresh lemon juice
• 4 teaspoons finely grated lemon peel
• 2 large eggs

Optional: whipping cream, lemon slice, mint leaves for topping (see NOTE below)

US Customary - Metric

Instructions

1. Preheat oven to 425° F.

2. MAKE CRUST: Place flour and powdered sugar in food processor; add cold butter chunks. Pulse until butter becomes the size of peas and mixture forms small clumps. (If using pastry blender or forks in a bowl for this step, cut in butter until it reaches the same consistency). Place crust mixture in a 9" tart pan (with removable bottom).

3. FIRMLY press crust mixture onto bottom and up the sides of tart pan. Continue to press until you have a solid crust and sides. Put pan in the freezer for 15 minutes (to chill butter). Remove pan from freezer. Place on middle rack in a preheated oven. Bake crust for 15 minutes, or until golden brown. When done, remove pan from oven- REDUCE OVEN TEMP TO 350° F. Place pan on a wire rack; let crust cool completely before adding lemon filling.

4. MAKE LEMON FILLING: Using a food processor or electric mixer, process or beat softened cream cheese until smooth. Add granulated sugar, lemon juice, eggs, and lemon zest. Continue to process until smooth and well-blended.

5. Pour the lemon filling into the COOLED tart crust (it will come almost to top of the pan). Carefully place tart on middle rack in oven. Bake at 350°F. for 30 minutes. When done, transfer tart pan to a wire rack; allow tart to cool to room temp. Once at room temp., cover with plastic wrap; refrigerate at LEAST one hour, (but more if you have the time). Tart can be prepared, covered and refrigerated up to one day ahead.

6. Once completely chilled, carefully remove the tart from the pan, by carefully pushing up from the bottom. TIP: If it does not release easily, run a butter knife carefully around the sides of the pan to loosen the crust.

7. To serve: Cut tart into slices. Garnish each slice (or top of the tart) with a dollop (or dollops) of whipped cream, a lemon slice, and a fresh mint leaf, if desired. Store leftovers, covered, in refrigerator. Enjoy!

Recipe Notes

NOTE: It is recommended you top each slice (at serving) with whipped cream if you are NOT using a stabilized whipped cream (to prevent whipped cream from losing shape). Can also use aerosol whipped cream, OR can beat 1/2 cup chilled heavy whipping cream and 2 teaspoons powdered sugar in a chilled bowl until stiff peaks form, then pipe decoratively around the top of the tart or individual slices before serving.

Nutrition Facts

Lemon Cream Cheese Tart

Amount Per Serving (1 slice (1/8 of total))

Calories 282 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 86mg29%

Sodium 202mg9%

Potassium 97mg3%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 19g21%

Protein 5g10%

Vitamin A 516IU10%

Vitamin C 6mg7%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!