Recipe: Yummy peach pie with candied pecan topping

Recipe: Yummy peach pie with candied pecan topping Delicious, fresh and tasty.

peach pie with candied pecan topping. Meanwhile, for the pecan topping, in a small saucepan combine brown sugar, butter, water, and cornstarch. Cook and stir over medium heat until bubbly. Once the pie is done, spread warm pecan mixture over the hot crust.

Scatter topping over, breaking up large clumps.

Blanket the pie with pecan streusel and continue baking until it's golden brown and bubbly.

Vanilla Bean Ice Cream is a traditional (and delicious) pie topping, but a scoop of Raspberry Sorbet adds classic Melba flavor.

You can have peach pie with candied pecan topping using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of peach pie with candied pecan topping

1. You need of sugar.

2. You need of quick cooking tapioca.

3. You need of ground cinnamon.

4. You need of ground nutmeg.

5. Prepare of thinly sliced and peeled peaches.

6. Prepare of double pie crust.

7. You need of packed brown sugar.

8. It’s of butter.

9. You need of water.

10. It’s of cornstarch.

11. It’s of chopped pecans.

What to buy: You can substitute nectarines for the peaches in this recipe.

For an easier peach treat, try our peach crisp.

For streusel topping: Stir flour, oats, sugar, and salt in medium bowl.

Add butter; rub in with fingertips until mixture holds together in moist clumps.

peach pie with candied pecan topping instructions

1. preheat oven to 375. in large bowl stir sugar, tapioca, cinnamon, and nutmeg. add peaches. gently toss until coated. let stand 20 minutes, stirring occasionally..

2. meanwhile line 9 inch pie plate with half of crust..

3. stir peach mixture and transfer to pie plate. trim bottom crust. cut slits in remaining crust, place on filling and seal and crumpled edges..

4. place pie on baking sheet. cover edges with foil. bake at 375 for 25 minutes. remove foil. bake 25 to 35 minutes more till crust is golden and filling bubbly..

5. meanwhile, in small sauce pan combine brown sugar, butter, water and cornstarch. cook and stir over medium heat til bubbly. stir in pecans. spread warm pecan mixture over hot crust. bake 5 minutes more. cool and eat! cover and refrigerate any leftovers.

I also candied my pecans before adding them to the pie.

Then place the candied pecans on a tray to cool before.

Combine brown sugar, flour and chopped pecans in a small bowl.

Mix in butter in pecan mixture until it is crumbly.

Sprinkle ⅓ of pecan mixture over bottom of pie shell.