Peach Streusel Pie

A crisp streusel topping studded with walnuts and pecans perfectly accents tender, sweet peaches.

Yield: Makes 8 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours
Cool: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 491
  • Calories from fat: 49%
  • Protein: 5.5g
  • Fat: 27g
  • Saturated fat: 12g
  • Carbohydrate: 59g
  • Fiber: 3.4g
  • Sodium: 354mg
  • Cholesterol: 45mg

Ingredients

  • 1/4 cup walnuts, finely ground in a food processor
  • 1/4 cup pecans, finely ground in a food processor
  • 1 cup flour
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 3 pounds ripe peaches (about 8), peeled and sliced (see Notes)
  • About 1 tbsp. sugar
  • 1 tablespoon quick-cooking tapioca (see Notes)
  • 1 disk (1/2 recipe) Best Basic Pie Crust Dough

Preparation

  1. 1. Put an oven rack in the middle position and preheat oven to 350°. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
  2. 2. Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
  3. 3. Dust your counter and rolling pin with flour. With short strokes from center outward, roll dough into a 12-in. circle (about 1/8 in. thick), turning 90° after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-in. deep-dish glass pie plate, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang to 1/2 in., tuck edge under, and crimp edge. Pile peaches into crust, then top with streusel.
  4. 4. Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. Let cool to room temperature, at least 2 1/2 hours, before serving.
  5. Note: Nutritional analysis is per serving.
Note:

If your peaches are exceptionally juicy, toss with an additional tbsp. of tapioca. To peel peaches, make a small x on the bottom of the fruit, then plunge into boiling water for 30 seconds. Once cool, the skin will pull free.

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