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Crumb Topped Peach Pie With Pecan Pastry

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pecan

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