A buttery pie crust filled with fresh peaches and topped with a crumbly almond topping. This easy free-form pie is made on a baking sheet instead of a pie dish. Top with whipped cream or ice cream for a delicious summer dessert.
I’ve been up to my eyeballs in peaches. We went peach picking on Mother’s Day, and I went a little overboard. As I was wandering the orchard plucking fragrant peaches off the trees, I kept thinking, “Peach jam! Peach cobbler! Peach pie! Peach ice cream!” We came home with thirteen pounds of peaches, and four days to use them before we headed out of town.
I started baking immediately. Up first, peach pie. You could call this a galette, a croustade, a crostata, a flat pie, or a tart. It’s essentially a free form peach pie. It’s made on a baking sheet instead of a pie dish, and it’s meant to look homemade and rustic.
A pie crust is rolled out into an 11 inch circle (you can use your favorite pie crust recipe, or store bought), then a fresh peach filling is mounded in the center, the edges of the crust are folded inward, and it’s topped with a buttery almond crumble.
When it comes to fruit pie, I prefer a crumb topping over a crust topping. It’s non-negotiable. A buttery, crumbly, crunchy topping always beats a pie crust topping. Always. This pie is generously topped with an almond crumble, providing the perfect contrast to the juicy peach filling and the tender crust.
This pie is a big slice of summer! Enjoy!
- 1¼ cups all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, diced
- Ice water
- 1 egg lightly beaten, for brushing crust
- ½ cup all purpose flour
- ⅓ cup light brown sugar
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, diced
- ⅓ cup sliced almonds
- 1½ pounds peaches (about 5 medium peaches), pitted and thinly sliced
- 1½ tablespoons cornstarch
- 3-5 tablespoons granulated sugar
- ⅛ teaspoon ground cinnamon
- In a food processor, combine flour, sugar, and salt. Add butter and pulse until coarse meal forms. Gradually drizzle in enough ice water to form moist clumps (about 3 tablespoons). Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for at least 2 hours.
- In a medium bowl, combine flour, brown sugar, and salt. Using your fingers, work the butter into the flour until the butter is evenly distributed and the mixture is moist and crumbly. The pieces of butter should be pea sized or smaller. Stir in the almonds. Refrigerate while you assemble the pie.
- Preheat oven to 375°F with a rack in the center of the oven. Place parchment paper or a silicone liner on a baking sheet, set aside. On a floured surface, roll out pie crust into an 11 inch round (if pie crust is too firm, allow to sit at room temp for 10 minutes). Transfer crust to prepared baking sheet. I like to loosely roll the crust around my rolling pin to easily transfer it to the baking sheet.
- For the peach filling: Place the peaches in a large bowl. In a separate bowl, combine cornstarch, sugar, and cinnamon. Sprinkle cornstarch mixture over peaches, and stir until combined. Pile the peaches onto the pie crust leaving a 2-3 inch border around the outside. Gently fold the edges of the pie dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed). Crumble the almond topping over the center of the pie, covering the peaches.
- Brush the edges of the pie with beaten egg. Bake for 35-40 minutes, until the edges are light golden brown. Cover loosely with foil halfway through if the almond topping is getting too dark. Cool for at least 20 minutes before slicing and serving.
Crust adapted from Epicurious