Peach Pie with Crumble Topping

Pie crust pilled high with fresh Georgia peaches and topped with a cinnamon sugar crumble. 

A few weekends ago I was lucky enough to celebrate another birthday in one of my favorite cities, Nashville, TN. There are so many things that I love about Nashville. There’s the history, the food and most importantly (in my opinion!), the country music. This was my fourth trip to Music City and I had the chance to finally check out the Nashville Farmer’s Market. I had planned to make this stop for one booth in particular, The Peach Truck.

The Peach Truck has been providing fresh, sweet Georgia peaches to Nashville since 2012. Their tour now travels through Tennessee, Kentucky, Ohio, Indiana, and Pennsylvania. When I got to their table I had the option of buying peaches by the bag or by a 25 lb case. I chose the case. The look on my husband’s face when I walked around the corner with the giant box of peaches was priceless. It was a mix of “what have I gotten myself into” and “I’ve got some delicious taste testing ahead of me”. 

Some of the peaches were peeled, sliced and frozen, some were turned into a puree for future summer cocktails (I’ll post about those later!), some were eaten almost immediately. The rest are reserved for pies, crisps, cobblers and jams. Seriously, I am up to my elbows in peaches. Not that I’m complaining, my house smells incredible.

The first recipe that I whipped up was a peach pie with a super yummy cinnamon sugar topping. You can find the recipe over at Sally’s Baking Addiction. The sweetness of the peaches really comes out in this recipe and I was honestly in a little bit of peach lovers paradise. I love that she uses cinnamon in both the pie filling, and the crumble topping. It adds a nice warmth to the flavor of the pie and pairs perfectly with the brown sugar.

I’m not going to lie to you. I used store-bought pie crust for this recipe. *GASP* I know. BUT hear me out. I had just got home from being gone for a week and did not have enough butter in the fridge to make pie crust. I had the store-bought stuff in the freezer, I always do because sometimes these types of emergencies come up. I had fresh peaches. I needed pie. I wasn’t going to wait until I had the chance to go grocery shopping for more butter. Let’s be realistic. You don’t delay pie with FRESH GEORGIA PEACHES!

I have another confession. The recipe says to let the pie sit at room temperature for 3 hours. Giving pies time to rest, especially fruit pies, allows the filling to set so that it holds together when you cut into it. I didn’t wait 3 hours. I think I waited 45 minutes. So yes, my first piece was a little messy but it was so incredibly delicious I truly didn’t care. Sometimes life is too short to let your pie cool. *If you are serving this to a crowd, please listen to Sally. Please bake your pie ahead of time and let it rest. It’s for the best, I promise.*

Be sure to check back for my other Peach Truck peach recipe adventures & follow @CupcakesnCornbread on instagram. And remember, nothing beats a Georgia peach!

Y’all come back now!


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