“This pie recipe is quick and easy for any occasion. I have always enjoyed making this pie with my mom, and I am thrilled to be able to share it. Feel free to change the peach to apple ratio according to your preference.”


For the Filling
  • 3 Granny Smith or Gala apples, peeled and thinly sliced
  • 1 24-ounce jar peaches, drained
  • 2 tablespoons sugar
  • 1 teaspoon of cinnamon
  • 1 pie crust, homemade or store-bought
For the Crumb Topping
  • 3/4 cups of sugar
  • 1 tablespoon cinnamon
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cups flour
  • 1/2 teaspoon salt


Serves: 8


Preheat oven to 425⁰F.

Combine all filling ingredients in a large bowl, and mix thoroughly. Pour the filling mixture into the pie crust and spread it out evenly.

For the Crumb Topping, combine the sugar, cinnamon, flour, and salt in a bowl. Cut the butter into small pieces, and add to the bowl. Using your fingers, mix until the mixture forms a firm ball.

Crumble the topping mixture on top of the pie with your hands until the surface of the pie is covered. To avoid burning the crust, lightly cover the pie with tin foil. Bake for 15 minutes.

Reduce the temperature to 350⁰F and bake for an additional 30 minutes, or until golden brown. Serve with vanilla ice cream, and enjoy!