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!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
121g
Fat
42g
Carbs
17g
