This recipe goes together very easily – and it looks, tastes and smells wonderful! Juicy,succulent peach filling with a buttery pecan crown is baked in a delicious flaky pastry – pure delight and praises are certain!
If you would like to read up on Guide to perfect pastry, see:
For Homemade Flaky Pastry recipe , see:
Old Fashioned Homemade Peach Streusel Pie:
Prepare your pastry as directed in the Rich Flaky pastry recipe and line your pie plate with it
1 cup of flour
1/4 cup of each granulated sugar and brown sugar
1/2 teaspoon cinnamon
1/2 cup of chopped pecans
1/2 cup of unsalted butter
8 ripe peaches
1 teaspoon of grated orange peel
3 tablespoons of granulated sugar
3 tablespoons of cornstarch
1/4 teaspoon of cinnamon
Place rack in the lowest position in the oven and preheat the oven to 425F. Place pie shell on a baking sheet and bake for about 10 minutes.
Set on a rack to cool.
Meanwhile, in a medium bowl. stir together all topping ingredients, except butter. Cut butter into small cubes and add. Using your hands, work the mixture until just crumbly.
Peel peaches, cut in a half and remove pits. Slice peaches into thin wedges – you should have about 6 cups of wedges – if you don’t, add peaches to make up about 6 cups. Place sliced peaches in a large bowl and sprinkle with orange peel. In a small bowl, use s fork to stir together sugar with cornstarch and cinnamon. Scatter over peaches and toss until evenly coated. Turn peaches into bakes pie shell. It will be high so mound as best you can. Carefully sprinkle crumble over filling.\Bake on bottom rack at 425F for 10 minutes. Then reduce heat to 350F and bake until filling is hot – about 45-50 more minutes. Check crumble after 20 minutes, if it is brfowning too quickly, cover it with foil.
Once pie is baked, cool on a rack before cutting into wedges to let filling set.
Tip for peeling peaches: Its not always easy to get the skin off fresh peaches. I blanch them to make sure skin comes off easily. Just boil water in a large pot and put peaches in for about 2 minutes. Take them out, cool and you should have no problem getting the skin off.
Hope you enjoy this recipe and that it turns out for you – your comments and suggestions are as always welcomed and appreciated!