Peach Cherry Pie with Crumb Topping

I found out a couple weeks ago that the number one thing my mom craved when she was pregnant with me was peaches – guess I’ve loved them since day 1! Then growing up, we had a peach tree in our back yard. I remember being very young and eating fresh juicy peaches off of our tree.

When looking through my blog, I haven’t posted many peach recipes. I think that’s because I prefer to just eat them straight up. Why mess with them by baking them?!? But a couple weeks ago my eyes were bigger than my stomach. I found myself up to my elbows in fresh ripe peaches. I just couldn’t eat them fast enough.

So I started searching for a recipe to help use up my bounty of peaches. First I stumbled upon this recipe for a peach-cherry galette. As I mentioned before, I’m not a huge fan of raw cherries. While I was browsing the internet, this recipe for a crumb topped fruit pie also caught my eye.

I decided to combine these two recipes into one amazingly delicious pie. I can definitely see myself making this pie again with a whole variety of fruit fillings. If you can dream up a combination of fruits, I’m sure it would work in this recipe.

I shared this pie with Hubby’s family on a recent weekend trip to Newport. Everyone enjoyed the pie, especially nuked for 30 seconds with a scoop of vanilla bean ice cream on top.

One Year Ago: Nectarine Blueberry Cobbler
Two Years Ago: Salmon Burgers, Chicken Parmesan Burgers, and Burger of the Gods
Three Years Ago: Cinnamon Roll Cupcakes with Cream Cheese Frosting and Strawberry Peach Basil Cupcakes

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Peach Cherry Pie with Crumb Topping

Peaches and cherries prove to be a great combo in this pie

Yield: 1 pie, Serves 12

Ingredients:

For the Pie
1 pie crust

For the Pie Filling
3 cups peaches, sliced
2 cups cherries, stemmed, pitted, and cut in half
3/4 - 1 cup sugar
3 Tbsp flour
1 Tbsp lemon juice
1/8 tsp salt

For the Crumb Topping
3/4 cups flour
1/4 cup + 2 Tbsp brown sugar
2 Tbsp + 2 tsp sugar
1/8 tsp salt
1/8 tsp cinnamon
3/4 stick chilled unsalted butter, cut into pieces

Directions:

For the Pie
Preheat oven to 400 degrees.

Prepare you favorite pie crust recipe and roll into a pie plate.

For the Pie Filling
Combine 5 fruit with sugar, flour, lemon juice, and salt.

For the Crumb Topping
In a bowl, mix flour, both sugars, salt, and cinnamon.

With your hands, work in butter pieces, until large clumps form.

Assemble the Pie
Pour pie filling into pie shell. Sprinkle with the crumb topping.

Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees.

Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Pie inspired by Martha Stewart, filling inspired by A Splash of Vanilla

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4 Responses to “Peach Cherry Pie with Crumb Topping”

  1. #
    1
    Kathleen — August 11, 2013 at 12:46 am

    I made this for my family get-together and everyone loved it. It came out pretty soggy, though, so I’ll need to try to get the extra juices out of the fruits before cooking. I also didn’t pre-heat the baking pan under the pie dish so that may have contributed too. Thanks for this recipe!

    • beantownbaker — August 12th, 2013 @ 7:40 pm

      So glad you guys enjoyed it!

  2. #
    2
    Lisa — July 27, 2014 at 6:59 pm

    Outstanding! We were able to use our fresh peaches and sweet cherries to make this wonderful pie. I did make the following adjustments: I only used half cup of sugar in the pie filling, and in the crumble topping I used 1/4 brown sugar and 2 tbsp. sugar, and I reduced the butter to 3 tbsp. melted. I used a fork to press the crumble ingredients together (in pastry cutter style) until it became crumbly. It was absolutely delicious and I know I’ll be making it again and again.

    • beantownbaker — September 2nd, 2014 @ 7:24 pm

      So glad you liked this recipe. I’m making it again myself this week.

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