You are here

Crumb Topped Peach Pie With Pecan Pastry

admin's picture
  Pecan pastry 1
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Ground allspice/Ginger 1⁄4 Teaspoon
  Peeled sliced peaches/Nectarines 6 Cup (96 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Margarine/Butter 3 Tablespoon

Prepare Pecan Single-Crust Pastry.
On floured surface roll pastry to form 12-inch circle.
Fit pastry into 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Fold under extra pastry.
Flute edge.
Do not prick pastry.
For filling: In large mixing bowl stir together sugar, 3 tablespoons flour and the allspice, if desired.
Add peaches.
Toss gently until coated with sugar mixture.
Transfer to pie plate.
For topping: In medium mixing bowl combine 1/2 cup flour and the brown sugar.
With pastry blender or fork, cut in margarine until crumbly.
Sprinkle over filling.
Cover edge with foil.
Bake in preheated 375°F convection oven on rack #2 or #3 offset for 25 minutes (or bake in preheated 375°F radiant bake oven 30 minutes).
Remove foil.
Bake 18 to 20 minutes more or until topping is golden brown and peaches are tender

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2110 Calories from Fat 448

% Daily Value*

Total Fat 50 g77.3%

Saturated Fat 11.3 g56.6%

Trans Fat 0 g

Cholesterol 3 mg1%

Sodium 183.2 mg7.6%

Total Carbohydrates 410 g136.6%

Dietary Fiber 17.8 g71.1%

Sugars 286.2 g

Protein 22 g43.3%

Vitamin A 99.5% Vitamin C 1880.9%

Calcium 12.1% Iron 32.7%

*Based on a 2000 Calorie diet

Crumb Topped Peach Pie With Pecan Pastry Recipe