David Prince
Total Time
2 Hours
Cool Time
2 Hours 30 Mins
Makes 8 servings

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

How to Make It

Step 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.

Step 2

Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Chef's Notes

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.

Ratings & Reviews

steponme's Review

October 31, 2011
My family liked this pie. I, however, felt it needed tweeking to get the 5 star rating. I felt the topping was too sweet, so next time, I'll reduce the brown sugar (can also probably reduce the butter to 6 tablespoons). I used canned peaches that I drained and added nutmeg, cinnamon and a little more sugar (I did like the peach part). The other issue that I had was the bottom of the crust did not brown enough; thus became soggy, even after 65 minutes in the oven and the rim and side of the pie (with pie sheilds) were well browned. I think baking it closer to the botton rack will remedy that. I will try it again with these modifications.

rebeccaj321's Review

August 19, 2013

Vida87's Review

June 14, 2010
This past weekend I made this pie for the people I work with. One of them is pie connoisseur. After the first bit she could not stop! It was a big success! I did nothing special to it or with it other than serve it at room temperature. Everyone loved it with only one who made no comment yet eat a piece. She said she does not like peaches but she finished the piece she cut. Two ladies asked if I would make them each one. What was even more amazing was that I enjoyed making this recipe. Hopefully I will be asked to make this pie more often. ViCindy Alpine, Texas