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    You are in: Home / Baking / Peach Pie With Almond-Pecan Streusel Recipe
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    Peach Pie With Almond-Pecan Streusel

    Peach Pie With Almond-Pecan Streusel. Photo by Pam-I-Am

    1/2 Photos of Peach Pie With Almond-Pecan Streusel

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    50 mins

    Beth A.'s Note:

    Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
    3. 3
      Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
    4. 4
      Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
    5. 5
      Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.

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    Ratings & Reviews:

    • on June 30, 2011

      55

      This was extremely delicious but time consuming. I did not have almond extract but used Vanilla and also substituted the flour for whole wheat flour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2009

      55

      This was very good! The streusel went really well with the filling, and everything baked up perfectly in the time suggested. I would opt to go with the less amount of sugar next time as the topping adds alot to it. Great recipe I will use again, thanks for posting! (Made for PAC fall 2009)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2007

      55

      Really delicious recipe. I really loved the addition of the almond extract and nuts in the topping (I increased the almond extract to 1 tsp). Husband loved it! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peach Pie With Almond-Pecan Streusel

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 453.3
     
    Calories from Fat 227
    50%
    Total Fat 25.2 g
    38%
    Saturated Fat 8.5 g
    42%
    Cholesterol 22.9 mg
    7%
    Sodium 242.5 mg
    10%
    Total Carbohydrate 53.6 g
    17%
    Dietary Fiber 4.0 g
    16%
    Sugars 30.3 g
    121%
    Protein 6.5 g
    13%

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