Topped with a nutty brown sugar crumble, this Peach Walnut Pie is a twist on a traditional peach pie recipe.
This is a delicious peach dessert recipe to try this summer with all the fresh peaches showing up in the market these days.
Grab a pie plate and a bag of walnuts and let's bake something delicious today!
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Nothing says summer like a warm peach pie, and this Peach Walnut Pie with Crumble Topping is a delicious twist on the classic.
Instead of a traditional top crust, a buttery brown sugar and walnut crumble adds a delightful crunch to the sweet, juicy peaches. It's the perfect blend of peach crisp and peach pie, sure to become a new favorite.
Like my Apple Crumb Pie, the crumb topping adds a nice little crunch to the sweetness of the peaches.
Try adding a scoop of homemade vanilla ice cream or homemade whipped cream right before serving. However, if you're pressed for time, a can of whipped cream is just as good.
Table of Contents
- Delicious Peach Desserts for Every Occasion
- What kind of Peach is the Best?
- Do you have to peel peaches for pie?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Variations and Substitutions
- Step-by-Step Directions
- Prepare the Walnut Crumb Topping
- Baking Instructions
- Serving Tips
- LOVE this recipe? SAVE it for Later!
- Storage and Reheating Instructions
- Top Tip
- More Pie Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Delicious Peach Desserts for Every Occasion
Peach season brings an abundance of delicious dessert possibilities. Peach Cobbler Rolls offer a delightful handheld treat, filled with sweet peach preserves and topped with a buttery cobbler topping.
For a taste of summer all year round, try making Homemade Peach Preserves, perfect for spreading on toast or enjoying with yogurt.
And if you're short on time, Peach Cobbler with Cake Mix is a quick and easy option, transforming simple ingredients into a comforting dessert with minimal effort.
What kind of Peach is the Best?
When choosing a ripe peach, look for fruit that is slightly heavy, but not hard. Also, it should smell like a peach!
- Yellow Peaches - this is the peach most of us are familiar with.
- White Peaches - slightly sweeter than the popular yellow peaches.
- Donut Peaches - Have you heard of these peaches? They're almost flat resembling donuts.
- Nectarines - I never knew nectarines were considered a part of the peach family. They have a smooth fuzz-free skin, sort of like a plum.
Check out the #1 peach dessert recipe on the blog, Peach Dumplings.
Do you have to peel peaches for pie?
No, you can leave the skin on peaches. They are edible. Just be sure to wash them very well before preparing the pie.
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Pie Ingredients:
- Dough for single-crust pie - check out my homemade pie dough recipe
- Sugar
- All-purpose flour
- Ground cinnamon
- Peeled fresh peaches
- Lemon juice
Crumb Topping Ingredients:
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Salt
- Butter
- Chopped walnuts
Recipe Variations and Substitutions
- If you don't have access to fresh peaches, you can use frozen or even canned peaches.
- Make sure you drain both very well before adding them to the pie dough.
- Check out my Desserts to make with Canned Peaches that all include a can of peaches.
- Feel free to use a refrigerator pie crust instead of homemade pie dough.
Step-by-Step Directions
Step 1: On a floured surface, roll out half the dough and fit it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate. In a bowl, mix sugar, flour, cinnamon, peaches, and lemon juice. Pour filling into the chilled crust and refrigerate.
Prepare the Walnut Crumb Topping
Step 2: In a bowl, combine all crumb topping ingredients except walnuts. Cut in butter with a pastry blender until crumbly. Stir in walnuts.
Step 3: Remove pie from refrigerator and crumble topping over the peaches.
Baking Instructions
Step 4: Chill the pie for 30 minutes. Place a baking sheet lined with parchment paper on the lower oven rack. Bake the pie on the lower rack for 45 minutes to an hour, until filling bubbles. If the crust browns too quickly, loosely cover the pie with foil.
Serving Tips
Step 5: Let the pie cool slightly before slicing to allow the juices to thicken. Serve warm with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream for the ultimate summer treat.
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Storage and Reheating Instructions
Refrigerate: Store the baked peach walnut pie recipe in the refrigerator for up to 5 days. You can easily cover it with aluminum foil but I personally love these Pie Carriers.
Freezer: You could freeze the pie either baked or unbaked in an airtight container for up to 3 months.
Thawing Tips: Allow the pie to thaw in the refrigerator the night before you want to serve it. If the pie was frozen unbaked, follow the baking instructions above.
Reheating Tips: Reheat a baked defrosted pie in a preheated 350° F oven until warmed through.
Top Tip
For the perfect Peach Walnut Pie, start with cold butter for the crumble topping to ensure a perfectly crumbly texture. Before baking, chill the assembled pie for at least 30 minutes to help the crust set. And if you notice the crust browning too quickly during baking, loosely cover it with foil to prevent it from burning.
📖 Recipe Card
Peach Walnut Pie Recipe
Ingredients
- 1 pie crust
- ⅔ cups sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon cinnamon
- 5 cups peaches peeled fresh peaches; about 5 to 6 medium sized peaches
- 1 teaspoon lemon juice
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ¾ cup flour
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup walnuts chopped
Method
- On a lightly floured surface, roll one half of the dough into a ⅛ inch thick circle large enough to fit into the bottom of a 9 inch pie plate. Transfer to the pie plate. Trim the edges of the crust. Crimp the dough to make it look pretty.
- Refrigerate while you prepare the filling.
- In a large bowl, mix sugar, flour and cinnamon. Stir in the peaches and lemon juice.
- Add the filling to the chilled pie crust and place back into the refrigerator to chill.
- Place all the ingredients for the walnut crumb topping, except the walnuts, into a large bowl. Using a pastry blender cut in the butter until crumbly just as you would when making an apple crisp.
- Once everything is combined, stir in the walnuts using a wooden spoon.
- Remove the peach pie from the refrigerator
- Add the Walnut Crumb Topping to the top of the peaches.
- Preheat the oven to 400°F.
- Chill the assembled pie in the refrigerator for at least 30 minutes.
- Place the oven rack in the bottom third of the oven. Line a baking sheet with parchment paper or aluminum foil to catch any pie leakage.
- Bake the pie in the bottom third of the oven for about 45 minutes to an hour or until the filling is bubbling in the center.
- Cover entire pie loosely with foil if the crust is getting too brown.
Donna @ Modern on Monticello says
I had to pin this! I will probably buy a store crust but this recipe just begs to be enjoyed. Thanks for sharing it. #HomeMattersParty
Lois says
Store-bought pie crust works great too!
Janet says
I love peach pie and I'm betting adding walnuts makes it even better. I'll have to try it soon. Thanks for sharing on the Artsy-Fartsy Party.
Lois says
Thank you!