Deep-dish peach pie with crumb topping

Deep dish peach pie with crumb topping

Our Deep-dish Peach Pie is a must-try dessert. Fresh-sliced peaches are placed in an unbaked pie shell and then baked in a sour cream filling with a rustic brown sugar-cinnamon crumb topping. This peach pie recipe is a deliciously easy way to savor the sweetness of the season!

Yield: 8 servings

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For the pie

Unbaked pie shell
4 cups sliced peaches
⅛ tsp. salt
2 Tbsp. cornstarch
1 cup sugar
1 egg
1 cup sour cream
1 tsp. vanilla
½ tsp. nutmeg

For the crumb topping

⅓ cup sugar
¼ cup brown sugar
½ cup plus 2 Tbsp. flour
1 tsp. cinnamon
1 tsp. nutmeg
Speck of salt
½ cup butter, cold


  1. Preheat oven to 400°F. Place fruit in the unbaked pie shell. Mix filling and pour over fruit.
  2. Mix all the crumb topping ingredients together in a bowl and cut with a pastry cutter until all ingredients are incorporated and crumbly.
  3. Cover the top of the pie with the crumb topping.
  4. Bake for 15 minutes. Lower the temperature to 350°F, and bake for 30 minutes more.