Posted by Suzanne McMinn @ 5:05 am | Permalink
Pies & Pastries, The Farmhouse Table
I’m already missing our fresh peach season here, but luckily I put some sliced peaches away in the freezer so I could visit peach season again right in my oven! This recipe is a combination of the best ideas from two different recipes then I added the twist with the crushed pecans. I love to play with recipes! And peaches are one of my top 10 favorite fruits.
Okay, so I love fruit. It’s hard to pick a favorite!
How to make Peach Pie with Pecan Crumb Topping:
Peach Pie Filling-
4 cups fresh or frozen sliced peaches
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Crumb Mixture-
1/2 cup flour
1/2 cup packed brown sugar
4 tablespoons butter
1/2 cup crushed pecans
Toss peaches in a large bowl with flour and sugar. Spoon filling into an unbaked single-crust Foolproof Pie Crust shell. In a small bowl, work butter into the flour and brown sugar with a pastry cutter.
Stir in the crushed pecans (this is how I always crush pecans-put pecans in a plastic baggie, place the baggie on top of a cutting board, then pound the baggie with my little flowery hammer-it’s fun!) then sprinkle mixture evenly over pie. Bake at 375-degrees for 25 minutes on the lower oven rack. Transfer pie to the top oven rack and bake an additional 20 minutes. Serve with whipped cream or vanilla ice cream!
*If you don’t have fresh peaches, use two 21-ounce cans of prepared peach pie filling, omitting the flour, sugar, and cinnamon in the first step.
So, do you have a favorite fruit? Are you strong enough to pick just one and call it your favorite?
Any fruits out of season in your area now that you’re starting to miss?
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