Amish Peach Pie
Submitted by mccullrl
Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
55 minThis is Pennsylvania Dutch baking at its best: no fuss, just pure fruit flavor under a crispy, spiced crumb topping.
Sliced fresh peaches get tossed with sugar, salt, and tapioca (which thickens the juices without making them gluey), then spooned into an unbaked pie shell. Instead of a top crust, you scatter on a quick crumb topping made from melted butter, flour, brown sugar, and cinnamon. After 45 minutes in a hot oven, the peaches are tender and bubbling, and the crumbs have turned golden and crisp.
Serve it warm with vanilla ice cream melting into the juices, and you’ve got summer on a plate.
Pro Tips
- Let peaches sit for 5 minutes after mixing so tapioca starts absorbing the juices
- Use ripe but firm peaches that will hold their shape during baking
- Bake at high heat (425°F) for the best crumb texture and proper fruit thickening
- Cool slightly before slicing so the filling sets up enough to hold together
Ingredients
Directions
Mix together gently, peaches, sugar, salt and tapioca. Let the flavors mingle for 5 minutes before spooning into pie shell.
Mix crumb ingredients well and sprinkle over pie shell.
Bake at 425 degrees F. for 45 to 50 minutes.
Comments
