169: Peach Pie with Pecan Streusel
While I was looking at recipes, I found one for Deep Dish Peach Pie with Pecan Streusel. I realized that I didn’t have a deep dish pie pan, but I thought it sounded good, and I didn’t want to let that stop me.
[This post contains affiliate links. I may make a commission for purchases made through links on this post.]
I decided to make an open-faced peach pie (the recipe from my 2000 Betty Crocker Cookbook ) and top it with the streusel recipe listed above.
I made my regular, standard pie crust, like I usually do.
Unfortunately, I didn’t have any of this fresh. I ended up taking some to work and eating it all week. This was pretty good overall. The streusel on top reminded me a lot of a cobbler. I wish that I eaten this on the day I made it, as the bottom crust didn’t really hold up. The topping was still good, though.
I wish I had written my tasting review of this over the 4th of July weekend when I had made it, because my memory of the specifics of the pie have faded. I do recommend the streusel topping for a pie, because it was pretty tasty. I would probably scale back the amount for a regular (not deep dish pie), and probably bake it a little less at a lower temperature (or cover it) to keep it from browning too much.
- 1 unfilled pie crust (see pie crust recipe below)
- 6 cups sliced peaches
- 2/3 cup sugar
- 1/3 cup flour
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice (sprinkled on top of the filling) (I may have used 1 tablespoon on accident)
- 1/2 cup + 2 tablespoons flour
- 1/2 cup old-fashioned oats
- 1/3 cup packed golden brown sugar
- 1/2 teaspoon salt
- 6 tablespoons butter (cold and diced)
- 3/4 cup pecans (coarsely chopped)
Combine peaches, sugar, flour, cinnamon, and lemon juice. Pour it into the pie crust.
Combine flour, oats, brown sugar, and salt. Cut butter into it using a pastry cutter or two knives. Stir in pecans. Sprinkle on top of the peach pie filling. Place pie pan on a baking sheet lined with foil to catch drips.
Bake at 400F for 30 minutes, then cover the edges of the crust with a ring of aluminum foil and bake at 350F for another hour. (This is different from how I baked it; I baked it at 425F for 45 minutes; peaches were cooked but the pecans were burned. Covering the whole pie after 30 minutes may work to keep pecans from burning, though.) Cool completely, or at least 90 minutes, before cutting.
Filling adapted from the Betty Crocker Cookbook; streusel adapted from Bon Appetit