Custard Peach Pie

Instructions

1. Preheat your oven to 350°F (175°C). If using a store-bought pie crust, place it into a 9-inch pie dish. If making your own, prepare and press it into the dish. If you prefer a crustless crumble, lightly grease the pie dish.
2. Pour the entire can of peach pie filling into the prepared pie crust or directly into the lightly greased pie dish, spreading it evenly.
3. In a medium bowl, combine the dry yellow cake mix with the melted butter. Use a fork or your fingers to mix until coarse crumbs form. The mixture should resemble wet sand with some larger clumps.
4. Evenly sprinkle the cake mix and butter crumble mixture over the peach pie filling, ensuring the peaches are mostly covered.
5. Place the pie dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 40-50 minutes, or until the crumble topping is golden brown and the peach filling is bubbly around the edges.
6. Once baked, carefully remove the pie from the oven.
7. Allow the pie to cool on a wire rack for at least 30-60 minutes before slicing and serving. This cooling time is crucial for the filling to set properly, resulting in cleaner slices.

Cooking Tips and Variations

This 2-Ingredient Peach Crumble Pie is wonderfully simple, but a few tricks can elevate it even further, and its versatility allows for endless delicious variations. For the perfect crumble, ensure your melted butter is fully incorporated into the dry cake mix. You want a texture that’s crumbly but still holds together slightly when squeezed. If it seems too dry, add another tablespoon of melted butter; if too wet, a tablespoon of flour can help. Placing the pie dish on a baking sheet during baking is a smart move, as the bubbly peach filling can sometimes overflow, saving you from a messy oven cleanup. Don’t rush the cooling process; while it’s tempting to dive in immediately, allowing the pie to set for at least 30 minutes to an hour will give you cleaner slices and a better overall texture. For an extra golden-brown and slightly crispy topping, you can lightly broil the pie for the last 1-2 minutes, but watch it very carefully to prevent burning.

Serving Suggestions

• Classic à la Mode: A scoop of vanilla bean ice cream melting over a warm slice of peach crumble pie is pure heaven. The contrast of warm and cold, creamy and crumbly, is unbeatable.
• Whipped Cream Dream: A generous dollop of freshly whipped cream, perhaps lightly sweetened with a touch of vanilla, adds a luxurious touch.
• Custard or Crème Anglaise: For a more sophisticated presentation, serve with a pour of warm custard or crème anglaise.
• Simple Dusting: A light dusting of powdered sugar or a sprinkle of cinnamon can add a touch of elegance without extra effort.

Flavor Enhancements & Variations

• Spice It Up: Before adding the cake mix topping, sprinkle 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, or a pinch of allspice over the peach pie filling for a warmer, more aromatic flavor profile. You can also mix these spices directly into the dry cake mix.
• Nutty Crunch: Add 1/2 cup of chopped pecans, walnuts, or almonds to the cake mix crumble mixture for an extra layer of texture and nutty flavor. Toasting the nuts lightly before adding them can enhance their flavor even more.
• Citrus Brightness: Stir in 1 teaspoon of fresh lemon zest into the peach pie filling to brighten its flavor and add a subtle zing that cuts through the sweetness.
• Oats for Texture: For a heartier crumble, mix 1/2 cup of old-fashioned rolled oats into the cake mix and butter mixture. This will give it more of a traditional “crisp” topping texture.
• Extracts: A 1/2 teaspoon of almond extract mixed into the peach filling or the cake mix can add a lovely, subtle complexity that pairs beautifully with peaches.
• Other Fruit Fillings: This “2-ingredient” concept works wonderfully with other canned pie fillings! Experiment with cherry, apple, blueberry, or even mixed berry pie filling for different fruit crumble pies. Adjust baking time slightly if the fruit is very juicy.
• Crustless Version: For a gluten-free option (if using a gluten-free cake mix and ensuring the pie filling is GF) or simply to reduce carbs, omit the bottom pie crust altogether. Just pour the filling into a greased pie dish and top with the crumble.
• Mini Pies or Crumbles: Divide the filling and crumble into individual ramekins or small oven-safe dishes for single-serving portions. Adjust baking time accordingly (likely 25-35 minutes).

Storage and Reheating

Proper storage ensures your delicious Peach Crumble Pie remains fresh and tasty for as long as possible, whether you have a few slices left or want to prepare it ahead of time. This pie holds up remarkably well, making it a great option for make-ahead desserts or enjoying leftovers for a few days.

Storage

Room Temperature: If you plan to consume the pie within 1-2 days, it can be stored loosely covered at room temperature. The crumb topping will retain its crispness best this way. However, if your kitchen is particularly warm or humid, or if the pie contains dairy-based toppings like whipped cream, refrigeration is a safer bet.

Refrigeration: For longer storage, or if you prefer your pie chilled, cover the pie dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. While the crumble topping might soften slightly in the fridge, the flavors will remain excellent.

Freezing: You can freeze this pie, either whole or in individual slices, for longer storage. To freeze a whole pie, allow it to cool completely. Wrap it tightly in several layers of plastic wrap, then an outer layer of aluminum foil. For individual slices, wrap each slice securely in plastic wrap and then foil. Frozen pie can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheating this Peach Crumble Pie is simple and can bring back some of that freshly baked warmth and crispness to the topping.

Oven Method (Recommended for best results):

1. Preheat your oven to 300°F (150°C).
2. If reheating a whole pie or a large portion, place it (uncovered or loosely covered with foil to prevent over-browning of the top) directly on a baking sheet.
3. Heat for 15-25 minutes, or until the pie is warmed through and the topping has re-crisped slightly. For individual slices, 10-15 minutes should suffice.
4. Keep an eye on it to prevent the topping from burning.

Microwave Method (Quickest, but topping will not be crispy):

1. This method is best for individual slices when you’re in a hurry and don’t mind a softer topping.
2. Place a slice of pie on a microwave-safe plate.
3. Heat on high for 30-60 seconds, or until warmed to your desired temperature.
4. Be aware that the microwave will soften the crumble topping.

Air Fryer Method (Great for individual slices):

1. Preheat your air fryer to 325°F (160°C).
2. Place an individual slice of pie in the air fryer basket.
3. Heat for 5-8 minutes, checking periodically, until warmed through and the topping is crisp.

No matter how you store or reheat it, this 2-Ingredient Peach Crumble Pie remains a delightful treat, perfect for any time of day!

Frequently Asked Questions

What kind of pie crust should I use for this recipe?

While the “2-ingredient” claim primarily refers to the filling and topping, a pie crust is highly recommended for a traditional pie experience. You can use a store-bought refrigerated pie crust (like Pillsbury or similar brands) for ultimate convenience, which fits perfectly within the easy theme of this recipe. Alternatively, a simple homemade shortcrust pastry would also work beautifully. If you prefer a crustless option, simply grease your pie dish well and pour the filling directly in.

Can I use fresh or frozen peaches instead of canned pie filling?

You absolutely can use fresh or frozen peaches, but this will change the “2-ingredient” nature of the recipe and require a few extra steps. If using fresh or frozen peaches, you’ll need to prepare a filling first. This typically involves mixing 6-8 cups of sliced peaches with 1/2 to 3/4 cup sugar (adjust to taste and ripeness of peaches), 2-3 tablespoons of cornstarch or flour (to thicken), a pinch of salt, and optionally some lemon juice and spices like cinnamon or nutmeg. Cook this mixture briefly on the stovetop until it thickens slightly before pouring it into the pie dish. The canned pie filling is pre-thickened and sweetened, making it the hero of the 2-ingredient simplicity.

My crumble topping isn’t getting golden brown or is burning; what should I do?

If your crumble isn’t getting golden, your oven might be running a little cool, or it might just need a few more minutes. Conversely, if it’s burning, your oven might be too hot, or you’ve left it in too long. Ovens can vary, so it’s always good to trust your eyes. If the topping is browning too quickly but the filling isn’t bubbly yet, you can loosely tent the pie with aluminum foil for the remaining baking time to prevent further browning. If you suspect your oven temperature is off, an oven thermometer can be a great investment.

Can I make this pie ahead of time?

Yes, this pie is an excellent make-ahead dessert! You can bake it completely, let it cool, and then store it at room temperature (covered) for 1-2 days, or in the refrigerator (covered) for up to 3-4 days. The flavors actually meld beautifully overnight. If you prefer a warm pie, you can reheat slices in the oven or air fryer before serving. For best results with a crispy topping, we recommend baking and then reheating rather than assembling and baking later, as the topping can get soggy if left unbaked on the filling for too long.