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Peach Pie with Pecan Crumb Topping

Posted By Suzanne McMinn On August 23, 2008 @ 5:05 am In Pies & Pastries,The Farmhouse Table | 34 Comments

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?

See this recipe at Farm Bell Recipes and save it to your recipe box.


See All My Recipes


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