Posts Tagged ‘Pecan’

I dare say there’s nothing more beautiful than a gorgeous ruby ripe peach bursting with nectar that runs down your arm when you take that first bite. The pure, natural sweetness bursts on your tongue and you taste that distinctive flavour of a just picked, Ontario peach.

The only thing better … may be a peach pie.

My husband’s favourite pie is peach and whenever I make peach pie, I can pretty much bet that I’ll have one happy guy around the house.

All things considered, you’d think I’d make peach pie a weekly event.  But I don’t. I always wait until August. August is when we make peach preserves, peach jam, peach chutney, peach crisp, peach salsa and yes, peach pie.

Ontario peaches are ripe for picking in August and every year my husband’s parents drive to Niagara and purchase bushels of freshly picked peaches and bring them home in the trunk of the car.

We haul those peaches into the house and for days we wash, peel, pit, chop, sweeten, mash, can and bake the most delicious golden ripe peaches this side of heaven.

I’m not gonna lie.  It is a lot of work.  But it’s a labor of love and whenever we spread the sweet jam across our toast, pop open the lid on a jar of canned peaches, dip our chips into a jar of homemade peach salsa on a cold, winter-y weekend, we are always reminded of our love for fresh Ontario peaches and all of the reasons why we just know, that next August, we’re pretty much guaranteed to do it all over again.

This particular pie has a crunchy pecan streusel topping but quite honestly around here, pastry topping is loved just as much. Either way, it disappears in short order.

Here’s the recipe for this simple peach pie filling for either an 8-inch pastry or a 9-inch pastry, along with the optional pecan streusel topping.

8-Inch Peach Pie Recipe

8-inch single crust pastry

4 cups peeled and sliced fresh peaches

1 1/2 teaspoons freshly squeezed lemon juice

2/3  cup granulated sugar

3 tablespoons flour

1/4 teaspoon cinnamon (optional)

9-Inch Peach Pie Recipe

9″ single crust pastry

5 cups peeled and sliced fresh peaches

2 teaspoons freshly squeezed lemon juice

3/4 cup granulated sugar

1/4 cup flour

1/4 teaspoon cinnamon (optional)


1.  Heat oven to 425 degrees F.

2.  In a large bowl, combine peaches with the lemon juice.  Add sugar, flour and cinnamon; toss lightly to mix.  Turn into the appropriate sized pastry shell.

3. Cover with pecan streusel topping (see recipe below) and bake at 425 degrees F. for 35 to 40 minutes or until thick juice begins to bubble through the streusel.

Note:  Keep an eye on the pie as it’s baking. If the streusel is browning too much, cover it loosely with aluminum foil.  Even though it may be difficult – it’s best to allow the pie to cool before cutting and serving.

Pecan Streusel Topping

1/3 cup all-purpose flour

1/2 cup quick-cooking rolled oats

1/4 cup each granulated and packed brown sugar

1/4 teaspoon cinnamon (optional)

1/3 cup butter, just slightly firm

1/4 cup chopped pecan halves


1. In a medium bowl, toss together flour, oats, granulated and brown sugars, and cinnamon.  With a pastry blender or a fork, blend in the butter until crumbly.  Mix in pecans.

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