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Crunchy-Top Peach Pie

August 16, 2010

By Kath Dedon


It’s Peach-O-Rama time at all of the Metropolitan Markets in the Seattle area! Every summer I pass by the flavorless peaches that are shipped from other parts of the country and patiently wait for the spectacular local peaches that are available at Peach-O-Rama.

Last Friday I bought some O’Henry peaches that came from Pence Orchards in the Yakima Valley. I let them ripen up a bit more in a paper bag on my counter. Two days later, they were ready for my Crunchy-Top Peach Pie.

The pie recipe is adapted from one in the original (1977) Moosewood Cookbook, by Mollie Katzen. The crunch in the topping comes from chopped almonds; they’re a good combination with the oats and the peaches.

Boiling the peaches for 1 minute makes it simple to remove the skin!



Photo above taken by Laura.


Crunchy-Top Peach Pie

(Adapted from the recipe in the 1977 edition of Moosewood Cookbook by Mollie Katzen)


(print the recipe)


1 Easy Pie Crust for a 9-inch Single Crust Pie

4 – 5   7 large peaches (enough for 4 heaping  6 cups, sliced) or about 3 pounds

¼ cup tapioca flour

2 tablespoons lemon juice

¼ cup honey

1 teaspoon cinnamon


For the crunchy topping:

1½ cups rolled oats (not quick-cooking)

5 tablespoons butter

3 tablespoons honey

½ teaspoon cinnamon

½ cup chopped almonds

¼ cup flour

½ teaspoon salt


Photo above taken by Laura.


1. Make the pie crust and set aside.

2. Preheat the oven to 375˚.

3. Bring a large pot of water to a boil. Add the peaches and boil for 1 minute. Remove them from the water immediately. Remove the skin from the peaches, and slice into thin slices.


Removing peach from the water, after boiling for 1 minute:


4. Gently toss the peach slices with the tapioca flour and the cinnamon.


5. Drizzle the lemon juice and ¼ cup honey over the peaches and gently toss.

6. Melt the 5 tablespoons butter and the 3 tablespoons honey together.



7. Combine the rolled oats, cinnamon, almonds, flour and salt in a bowl. Pour the butter and honey over the topping and stir well so it is all evenly coated.



8. Pour the peach filling into the crust. Put the crunchy topping over the peaches and pat gently in place.

9. Bake for 35 minutes.

10. This pie can be enjoyed warm or cold.




Update August 18, 2011 

Peach Pie variation: Peach pie can also be made with a 2-crust pie crust instead of the Crunchy-Top. Use the same filling, but omit the crunchy topping and use a 2-crust pie crust. Bake in a 375˚ oven for 35 minutes.


12 Comments leave one →
  1. Laura permalink
    August 16, 2010 2:33 pm

    This pie…was SO GOOD! Thanks for baking it in the 95+ heat for us!

    • August 16, 2010 3:44 pm

      You’re welcome, Laura! The peaches were ready–I couldn’t wait for it to cool off. 😉

      Thanks for taking some great photos!

  2. Carrie permalink
    August 16, 2010 4:56 pm

    oh my…… I cannot forgive myself for missing this. It looks soooo good!!

  3. August 18, 2010 9:10 am

    I really like this recipe. I adore peaches and can’t get enough of them at this time of year. I really like the streusel topping you’ve used here. I hope you are having a great day. Blessings…Mary

  4. August 18, 2010 10:37 am

    This pie looks heavenly and healthy.. My kind of pie. Thanks for sharing.

  5. August 18, 2010 9:54 pm

    This is such a lovely pie. I love peaches. It’s in season now and I’ve been eating it everyday. This would be just perfect for me.

  6. August 19, 2010 12:36 am

    Looks delicious and healthy

  7. August 19, 2010 2:37 pm

    all i can say is wow!…. just wow! what a beautilful pie:)

  8. August 20, 2010 11:00 am

    Hey Kath! I just saw this on P.G-it looks wonderful! I want a slice now…

  9. August 22, 2010 8:17 am

    Thank you, one and all, for the kind comments! Peach pie is definitely a treat to enjoy when the local fresh peaches are sweet and abundant! 🙂

  10. August 23, 2010 8:19 am

    This peach pie looks so good! I love the crunchy topping idea. Thanks for visiting my blog:)

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