Oh my - does it get any better than fresh peach pie? I love my Lattice-Topped Fresh Peach Pie, but this brown sugar and pecan crumble topping takes a fresh peach pie to a whole new level!
Fresh butter, brown sugar and pecans melt down into the peach chunks to create one of the most delicious crumble toppings ever - and that is saying a lot!
Fresh peaches are so easy to peel if you know the trick - carefully set them in a pan of boiling water for 30 seconds, remove with a slotted spoon and place in ice water for a minute. Pinch an edge of the peel, and it will pull away easily from the rest of the peach!
I tried a new technique for this pie as well - cutting the peaches into chunks rather than slices, and boy oh boy, does it make a difference! Each piece baked up tender and even - no mushy spots anywhere in this pie!
You'll need eight perfectly ripe large peaches for each pie - they should just give in slightly to pressure from your thumb, and have a sweet peachy fragrance. If you need to buy them when they are not quite ready, you can put them in a paper bag for a day or two to allow them to ripen slightly.
I usually pick up a few extras "just in case" - and they work perfectly for popping on top of a scoop of fresh vanilla ice cream - YUM!
I prefer using instant tapioca as a thickener in my fresh fruit pies - it gives a clearer and more flavorful filling, but if you are in a pinch you can use a combination of cornstarch and flour as a thickener. The brown sugar and pecan crumble is perfect not only on a fresh peach pie, but also perfect on apple pie, or you can substitute sliced almonds for the pecans and make my wonderful Rhubarb Streusel Topped Pie - the crumble is just so good!
I chill for four to eight hours after taking out of the oven, this will give your filling time to set up and hold its shape when you serve.
There was a rumor circulating that I had cut this beautiful pie, and everyone is running towards the deck now - so you'll need to excuse me so that we can enjoy a piece of summertime!
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