Peach Pie With Almond Pecan Streusel Recipe

Name: Peach Pie With Almond Pecan Streusel
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Unbaked 9 Inch Pie Shell; 6 cups sliced fresh peaches; ¾ cup granulated sugar; 2 tablespoons cornstarch; Ground Nutmeg; 1 large egg white, lightly beaten; 1 tablespoon lemon juice; ½ teaspoon almond extract; Light Brown Sugar; ½ cup all-purpose flour; Unsalted Butter; 1 cup chopped pecans and ½ cup sliced almonds

Indulge in the ultimate summer dessert: a Peach Pie with a heavenly almond pecan streusel topping! This family-favorite recipe, adapted from a cherished newspaper clipping, features juicy, perfectly ripe peaches nestled in a flaky, buttery crust. The secret? Boiling water and ice water for effortlessly removing peach skins! Customize the sweetness to your liking based on peach ripeness, and choose between a classic streusel or lattice top. Serve warm, at room temperature, or à la mode – the perfect ending to any summer gathering. This recipe is easy to follow, resulting in a stunning and delicious pie.

Prep Time 30 mins

Cook Time 50 mins

Calories 453.3 kcal

Protein 13g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peach Pie With Almond Pecan Streusel

Unbaked 9 Inch Pie Shell
6 cups sliced fresh peaches
¾ cup granulated sugar
2 tablespoons cornstarch
Ground Nutmeg
1 large egg white, lightly beaten
1 tablespoon lemon juice
½ teaspoon almond extract
Light Brown Sugar
½ cup all-purpose flour
Unsalted Butter
1 cup chopped pecans and ½ cup sliced almonds

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How to Make Peach Pie With Almond Pecan Streusel

Preheat oven to 425°F (220°C).
Roll out your pie dough and line a 9-inch pie plate. Trim and crimp the edges.
In a large bowl, gently combine 6 cups sliced fresh peaches, ¾ cup granulated sugar, 2 tablespoons cornstarch, and ½ teaspoon ground nutmeg. Let stand for 15 minutes to allow juices to release.
Lightly brush the unbaked pie crust with a thin layer of egg white to prevent sogginess.
Stir in 1 tablespoon lemon juice and ½ teaspoon almond extract into the peach mixture.
Spoon the peach mixture into the prepared pie shell.
In a medium bowl, combine ½ cup packed brown sugar, ½ cup all-purpose flour, and ½ teaspoon ground cinnamon.
Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in 1 cup chopped pecans and ½ cup sliced almonds.
Sprinkle the streusel topping evenly over the peaches.
Bake for 15 minutes at 425°F (220°C).
Reduce oven temperature to 400°F (200°C) and bake for an additional 35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, cover them loosely with aluminum foil strips.
Let the pie cool completely on a wire rack before serving. Enjoy warm, at room temperature, or with a scoop of vanilla ice cream!