Pecan Peach Crumble Pie

Pecan Peach Crumble Pie. A simple fresh peach filling in an all butter flakey crust, crowned with a buttery pecan & cinnamon crumble topping.

Pecan Peach Crumble Pie 

Originally Published September 2016. 

Pecan Peach Crumble Pie may be my summer peach last hurrah. September has quietly crept in and everyone seems to be in full back-to-school mode this week.

My son Noah has started his final year of high school. How did that happen?  My daughter Olivia has already been gone for over a week, to start her first year of university at Ryerson in Toronto.

Pecans are great in this recipe but you can use other nuts, like almonds or walnuts if you prefer.

It’s definitely a lot quieter around here these days but she’ll be back for Thanksgiving in a few weeks when I’ll be cooking up a storm, no doubt.

All of this leaves me at home with a lot more time for baking and with some great summer peaches still available I’ve been wanting to try this pie idea for a while.

Southern inspiration for Peach Crumble Pie

It was on one of our family trips to Savannah where I had a great peach crumble pie and the star of that crumble were crunchy, tasty pecans.

Fresh or frozen peaches both work well in this sample recipe idea.

Peaches and pecans are a couple of southern staples so it makes sense to me to have them join forces in a pie. This one was just fantastically delicious and I must confess to eating about half the pie myself.

I even had it for breakfast the morning after I made it. Well, fruit snd nuts is a good breakfast, right? 🙂

It’s been a tradition for me to make my Old Fashioned Peach Pie every single summer. That won’t change, but now this recipe gives me even more of an excuse to make even more peach pies!

If you can’t get enough peach recipes, like me, take a look at this Collection of 31 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.

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Pecan Peach Crumble Pie

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Pecan Peach Crumble Pie

Yield: 10 -12 servings

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Pecan Peach Crumble Pie - a simple fresh peach filling in an all butter flakey crust, crowned with a buttery pecan & cinnamon crumble topping.

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Ingredients

For the pastry

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• 1 1/4 cups flour
• 1/2 cup cold butter
• 1 tbsp brown sugar
• pinch salt
• 1 tsp white vinegar
• 3-4 tbsp ice water

For the filling

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• 6 cup sliced peaches, 3 lbs
• 1 tbsp lemon juice
• 1/2 cup sugar
• 1 tbsp corn starch

For the topping

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• 1 cup flour
• ⅓ cup brown sugar
• ⅓ cup + 1 tbsp cold butter
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 cup roughly chopped pecans

Instructions

To prepare the pastry

1. Pulse the cold butter into the flour, sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
2. Remove to a large bowl. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
3. From the dough in about a 6 inch circle and wrap in plastic. Place in the fridge to chill well.
4. Roll out into a 12 inch round and place into a 9 inch pie plate. Tuck the excess pastry under the edges and flute the edges with your fingers or a fork.
5. Hold the pastry shell in the fridge while you prepare the filling and topping.

To prepare the peach filling

1. Peel and pit the peaches and cut them into thick slices.
2. Toss the peach slices in the lemon juice.
3. Mix together the corn starch and sugar (this helps prevent lumps in the filling)
4. Sprinkle 1/3 of the sugar and cornstarch mixture over the peaches and toss lightly. Repeat this twice with the remaining sugar and cornstarch mixture.
5. Pour the fruit filling into the prepared crust.

To prepare the pecan crumble topping

1. Rub all the ingredients together with your hands until the butter is fully incorporated into the flour.
2. Sprinkle the crumble mixture over the peaches. I like to squeeze it together in my hand and break of thumbnail sized pieces to drop over the surface of the pie. Chill the pie until the oven is preheated.

To bake the pie

1. Preheat oven to 400 degrees F and lower the oven rack to the lowest level.
2. Bake for 20 minutes at this temperature then move the rack up one level and reduce the temperature to 350 degrees F.
3. At this point, I usually add an aluminum foil collar around the pie plate to keep the crust at the edge from browning too much.
4. Bake for an additional 40-50 minutes or until you can see the filling bubbling.
5. At any point, if you feel that the topping is browning too much, simply lay a single sheet of aluminum foil over the pie in the oven.
6. Allow the pie to cool completely to room temperature before serving

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Pyrex Easy Grab 9.5-Inch Glass Pie Plate, 2 Pack
• 
  Fox Run 4050 Marble Rolling Pin and Base, White
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

12

Serving Size

12 servings
Amount Per Serving Calories 346Total Fat 19gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 9gCholesterol 34mgSodium 155mgCarbohydrates 41gFiber 3gSugar 21gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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