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 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.
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. 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.
A perfect pairing.
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!
Like this Peach Crumble Pie recipe?
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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
- 6 cup sliced peaches 3 lbs
- 1 tbsp lemon juice
- 1/2 cup sugar
- 1 tbsp corn starch
- 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
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.
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.
From the dough in about a 6 inch circle and wrap in plastic. Place in the fridge to chill well.
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.
Hold the pastry shell in the fridge while you prepare the filling and topping.
Peel and pit the peaches and cut them into thick slices.
Toss the peach slices in the lemon juice.
Mix together the corn starch and sugar (this helps prevent lumps in the filling)
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.
Pour the fruit filling into the prepared crust.
Rub all the ingredients together with your hands until the butter is fully incorporated into the flour.
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.
Preheat oven to 400 degrees F and lower the oven rack to the lowest level.
Bake for 20 minutes at this temperature then move the rack up one level and reduce the temperature to 350 degrees F.
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.
Bake for an additional 40-50 minutes or until you can see the filling bubbling.
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.
Allow the pie to cool completely to room temperature before serving