Best 9 Peach Pie With Almond Pecan Streusel Recipes

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Peach pie with almond pecan streusel is a classic dessert that combines the flavors of sweet peaches, crunchy almonds, and buttery pecans. This delicious treat is perfect for any occasion, whether it's a family gathering, a potluck, or a special celebration. The combination of the sweet and juicy peaches, the crunchy streusel topping, and the creamy filling makes this pie a surefire hit. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels.

Here are our top 9 tried and tested recipes!

PEACH PIE WITH ALMOND-PECAN STREUSEL



Peach Pie With Almond-Pecan Streusel image

Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."

Provided by Beth A.

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch pie shell
5 cups peaches, peeled, sliced (5 to 6 large peaches)
1/2-3/4 cup granulated sugar
2 1/2-3 tablespoons cornstarch
1 dash ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1 cup nuts, chopped (mixture of almonds and pecans)

Steps:

  • Preheat oven to 425 degrees.
  • Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
  • Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
  • Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
  • Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.

Nutrition Facts : Calories 453.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 22.9, Sodium 242.6, Carbohydrate 53.7, Fiber 4, Sugar 30.4, Protein 6.6

PEACH PIE WITH ALMOND CRUMBLE TOPPING



Peach Pie with Almond Crumble Topping image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

Sweet dough for 1 crust pie
1 cup all-purpose bleached flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter, melted
3 pounds firm, ripe, yellow fleshed free stone peaches, about 8 or 9 medium peaches
1/2 cup sugar
2 tablespoons all-purpose bleached flour
1/2 teaspoon almond extract
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter

Steps:

  • To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
  • Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
  • To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
  • Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING



Deep-Dish Peach Pie with Pecan Streusel Topping image

Provided by Rochelle Palermo

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Backyard BBQ     Peach     Pecan     Oat     Summer     Cinnamon     Nutmeg     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makse 8 servings

Number Of Ingredients 24

Streusel topping:
1/2 cup plus 2 tablespoons unbleached all purpose flour
1/2 cup old-fashioned oats
1/3 cup (packed) golden brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup pecans, coarsely chopped
Crust:
1 1/2 cups unbleached all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1/3 cup non-hydrogenated vegetable shortening, frozen, diced
3 1/2 tablespoons (or more) ice water
Filling:
3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 1/2 teaspoons fresh lemon juice
3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
Special Equipment
9- to 9 1/2-inch-diameter ceramic deep-dish pie plate

Steps:

  • For streusel topping:
  • Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • For crust:
  • Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
  • Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
  • For filling:
  • Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  • Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
  • Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY



Peach Pie the Old Fashioned Two Crust Way image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  • Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g

PEACH PIE



Peach Pie image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH CRUMBLE PIE



Peach Crumble Pie image

My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!

Provided by Vanessa Findiesen

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust pastry
9 medium (2-1/2" dia) (approx 4 per lb)s fresh peaches, peeled and halved
¾ cup white sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, cut into small pieces
1 pinch salt
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
  • Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
  • Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
  • Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g

PEACH STREUSEL PIE



Peach Streusel Pie image

This is my sister-in-laws recipe, I have made every year for 6 years without any complaints. I hope you give it a try.

Provided by Dusty Gold

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
1 9" unbaked pie shell
2 lbs ripe peaches, washed and sliced
1/2 cup sugar
1/4 teaspoon nutmeg
1 egg
2 tablespoons cream
1 teaspoon vanilla

Steps:

  • Combine brown sugar and flour.
  • Cut in butter until mixture resembles medium crumbs.
  • Sprinkle 1/2 cup crumb mixture over bottom of pie shell.
  • Add peaches.
  • Sprinkle with sugar and nutmeg.
  • Beat egg, cream and vanilla; pour over peaches.
  • Cover with remaining crumbs.
  • Bake 40 to 45 minutes at 400 degrees or until top is evenly golden brown.

SOUR CREAM PEACH PECAN PIE



Sour Cream Peach Pecan Pie image

Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. -Sherrell Dikes, Holiday Island, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup sour cream
3 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches., Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 533 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 159mg sodium, Carbohydrate 80g carbohydrate (57g sugars, Fiber 2g fiber), Protein 5g protein.

ROASTED-PEACH STREUSEL



Roasted-Peach Streusel image

Provided by Ruth Cousineau

Categories     Milk/Cream     Dessert     Roast     Kid-Friendly     Quick & Easy     Backyard BBQ     Peach     Almond     Summer     Birthday     Gourmet     Small Plates

Number Of Ingredients 7

5 tablespoons unsalted butter, melted, divided
4 medium peaches (about 1 1/4 pounds), halved and pitted
1/3 cup slivered almonds, toasted and cooled
1/3 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
1/2 cup heavy cream
3/4 teaspoon pure almond extract

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Drizzle 2 tablespoons butter over bottom of a 9-inch baking dish or pie plate and arrange peach halves cut sides up.
  • Pulse almonds, flour, 1/3 cup sugar, 1/4 teaspoon salt, and remaining 3 tablespoons butter in a food processor until clumps form.
  • Top peaches with streusel and bake until peaches are tender and streusel is browned, about 20 minutes (if browning too quickly, loosely cover with foil).
  • Meanwhile, whip cream with almond extract and remaining tablespoon sugar until it just holds soft peaks.
  • Serve peaches warm with cream.

Tips:

  • Use fresh, ripe peaches for the best flavor.
  • Peel the peaches before slicing them to prevent the skins from toughening up in the pie.
  • Add a tablespoon of lemon juice to the peaches to prevent them from browning.
  • Use a combination of all-purpose flour and almond flour for a more flavorful crust.
  • Add a pinch of salt to the streusel topping to enhance the sweetness of the peaches.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 1 hour before serving to allow the filling to set.

Conclusion:

Peach pie with almond pecan streusel is a classic summer dessert that is easy to make and always a crowd-pleaser. With its flaky crust, juicy peach filling, and crunchy streusel topping, this pie is sure to be a hit at your next gathering. So next time you have a craving for something sweet, give this recipe a try!

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