Peach Delight Pie

Our Peach Delight Pie combines sweet peaches with a hint of almond, a crisp golden crust, and an almond crumb layer that adds some crunch. Whether you need a recipe for a family gathering or a summer picnic, this easy pie is sure to be a hit.

If you love fruity desserts, be sure to check out my Lemon Bar Pie, Rich Rhubarb Brownies and my Cherry Blueberry Pie.

I’ve always put a bit of almond extract in my peach pie, but this recipe takes that to another level. The bright flavor of the peaches, that subtle almond flavor from both the extract and the chopped almonds, and that rich crumb topping right in the pie – so many flavors and textures! Be sure to toast the almonds to get the most flavor from them.

I usually use sliced almonds, but you can chop whole almonds, or use almond slivers as well. Fresh or frozen peaches work best, but I’ve also used canned peaches in a pinch. Use your favorite pie crust recipe, or try my Perfect Pie Crust

a slice of almond peach pie with double crust and crumble filling on a white plate.

Why You’ll Love This Recipe

Sweet & Juicy: Fresh peaches combined with brown sugar and almond extract create an irresistible filling that you will want to eat by the spoonful!
The Perfect Crust: A golden double crust makes every bite deliciously satisfying.
The Topping: Toasted, slivered almonds and a buttery crumb layer add a unique twist to this peach pie recipe.

Ingredients Needed

Peaches: Fresh or frozen peaches work best, but I’ve also used canned peaches in a pinch.
Granulated Sugar: Enhances the natural sweetness of the peaches. Add a bit less if your peaches are super ripe.
Quick-Cooking Tapioca: Thickens the filling. Cornstarch or flour could be used instead.
Lemon Juice: Adds some brightness and enhances the natural peach flavor.
Almond Extract: You can find this in the baking aisle. Vanilla extract can be substituted if needed.
Flour: I used AP flour. You can use gluten-free.
Brown Sugar: Adds a slight caramel flavor that goes so well with the peaches.
Chopped Toasted Almonds: Be sure to toast the almonds. Use slivered almonds or chop some whole almonds.
Butter: Binds the crumb topping together. Margarine can be used instead.
Pie Crusts: Use your favorite pie crust recipe, or try my Perfect Pie Crust.
Egg Wash: Creates a golden, glossy crust. 1-2 tbsp of cream or half-and-half can be used instead.

How to Make Peach Delight Pie

This peach pie comes together easily with just a few simple steps. For the full printable recipe, check out the recipe card at the end of this post.

brown sugar, almonds and flour in a metal bowl.

brown sugar almond crumble topping on a metal bowl.

Preheat oven to 425F.
Place sliced peaches in a mixing bowl. Add lemon juice, almond extract, sugar, and tapioca. Stir to combine; set aside.
In a small mixing bowl, combine flour, brown sugar, almonds, and melted butter and stir to make a crumb mixture.
Roll out the bottom crust and place in a 9′ pie dish. Sprinkle half of the crumb mixture over the pie crust.
Place peach filling in the pie shell over the crumb mixture. Sprinkle the remaining crumbs over the peach filling.
Roll out the top crust and place it over the pie filling. Trim edges and press to seal. Make fluted edges as desired.
Beat egg with 1 tsp water until the egg is completely mixed and bright orange. Brush the egg mixture over the top pie crust.
Bake at 425 for 20 minutes. Cover the edges of the pie with foil or a pie shield. Reduce oven temperature to 375 and bake for an additional 20-30 minutes until the crust is golden brown.
Remove from oven and cool before cutting.

an open peach pie with almond crumble topping ready to be topped with top layer.

peach pie being topped with top crust layer.

Helpful Tips

Use Fresh Peaches: This tastes best with fresh, ripe peaches. If your peaches are slightly underripe, add an extra tablespoon of sugar.
Let Cool Completely: The filling needs time to set, as peaches are very juicy, so wait at least an hour before slicing
Cover the Edges: This prevents the crust from over-browning before the filling is fully baked.

Storage Information

Refrigerator: You can store leftovers in an airtight container for up to 4 days.
Freezer: Wrap your fully baked and cooled pie in plastic wrap and foil, then freeze for up to 3 months. Thaw the pie overnight in the fridge before serving and pop into the oven for reheating, if you like it warm. Note that the crumble filling might get mushier.
Make Ahead: The pie filling and topping can be made a day in advance. Then assemble and bake.

Serving Suggestions

Serve this warm with a scoop of vanilla ice cream or whipped cream for a classic pairing.
We don’t hate the idea of drizzling a little caramel sauce on top of this before serving.
Enjoy a slice with a hot cup of coffee or tea and you have the perfect afternoon treat.

a slice of double crust peach pie on a white plate.

Variations

You could add in some berries or cherries to make this even more summery.
Nut-Free Option: Omit the almonds or replace them with some rolled oats or sunflower seeds for a crunchy topping
Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the peach filling for a warm spice flavor.
If you don’t like almond flavor, add some vanilla extract or essence.

Frequently Asked Questions

What if I don’t have quick-cooking tapioca?

Don’t worry. Cornstarch or flour can be used as a thickener instead.

How to tell when my pie is done?

The crust should be a nice golden brown color, and the filling should be bubbling through the vents of the top pie crust.

Can I make this pie with a single pie crust and add some crumble topping instead of a top crust?

Sure can! Just simply double the crumb mixture and sprinkle it over the top before baking. Maybe add some extra slivered almonds on top and cover the pie with aluminum foil during the last 15 minutes to avoid burning.

More Fruit Pie Recipes to Try