Peach Streusel Pie
David Prince
YieldsMakes 8 servingsTotal Time2 hrsCool Time2 hrs 30 minsTotal Time4 hrs 30 mins
A crisp streusel topping studded with walnuts and pecans perfectly accents tender, sweet peaches.

How to Make It

Step 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.

Step 2
2

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

Step 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.

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

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)

Directions

Step 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.

Step 2
2

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

Step 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.

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

Peach Streusel Pie