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Pecan Peach Crumble Pie

Pecan Peach Crumble Pie An all-butter flaky crust with a straightforward fresh peach filling is topped with a crumble of buttery pecans and cinnamon.


For the pastry

  • 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

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

For the topping

  • 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


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

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