Peach Crunch Pie

Recipe Ingredients

2/3 cup	131g / 4.6oz	Granulated sugar
3 tablespoons	45ml	All-purpose flour
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
6 cups	1422ml	Thinly sliced peeled peaches or frozen peach slices
1		Pastry for double crust pie
1/4 cup	40g / 1.4oz	Packed brown sugar
2 tablespoons	30ml	Butter - (no substitutes)
1 tablespoon	15ml	Water
1 teaspoon	5ml	Cornstarch
1/2 cup	73g / 2.6oz	Chopped pecans

Recipe Instructions

For filling, in large mixing bowl stir together sugar, flour, cinnamon, and nutmeg. Add peaches, then gently toss until coated. (If using frozen fruit, let mixture stand 15 to 30 minutes or until partially thawed but still icy.)

Prepare and roll out pastry for double crust pie as directed. Line a 9 inch pie plate with half of the pastry.

Transfer peach mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the top crust. Place top crust on filling. Seal and flute edge.

To prevent over-browning, cover edge of pie with foil. Bake in 375 oven for 25 minutes (50 minutes if using frozen fruit). Remove foil. Bake 25 to 30 minutes more or until golden.

Meanwhile, for pecan topping, in small saucepan combine brown sugar, butter, water, and cornstarch until mixed. Cook and stir over medium heat until mixture boils. Stir in pecans. Spread warm pecan mixture over hot crust. Bake for 5 minutes more. Cool pie on a wire rack. Cover and refrigerate any leftovers.

Source:
Unknown cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.