Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!
Preheat oven to 425°F.
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.
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.
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.
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!
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.
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!
NOTE: If using frozen pie crust, be sure to thaw it before using.
Dutch Crumb Peach Pie https://www.thegratefulgirlcooks.com/dutch-crumb-peach-pie/