Fresh Peach Pie With Pecans
A delightful peach pie with crunchy pecan topping, perfect for summer gatherings and fruit lovers seeking a sweet, nutty dessert with tender peaches and flaky crust.
Ingredients
Instructions
- Combine the sliced peaches, sugar, 3 tablespoons of flour, and lemon juice in a bowl and mix well.
- In another bowl, combine the brown sugar and 1/4 cup of flour.
- Cut in the margarine using a pastry blender; add chopped pecans and toss to mix.
- Sprinkle half of the pecan mixture in an unbaked pie shell and arrange the peach mixture on top.
- Top with the remaining pecan mixture.
- Bake at 400°F for about 40 minutes or until peaches are tender.
- Cool on a rack before serving.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the peach mixture. If you have fresh mint on hand, a sprinkle can enhance the dish's freshness. If you're short on peaches, you could use canned or frozen peaches, just be sure to drain them well. For a crunchy topping, try substituting the pecans with walnuts or almonds.
Serving Suggestions
Serve this peach pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with Tart Cranberry Relish for a contrasting flavor. For a complete meal, consider serving with a light salad or as part of a summer picnic spread. It’s perfect for gatherings or family dinners.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 30 seconds to a minute, or place in a preheated oven at 350°F for 10-15 minutes until warmed through. Enjoy chilled or warm!
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Peach Pie With Pecans contains roughly 264 calories, with 4g protein, 39g carbohydrates, and 12g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (23% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Just bake it, let it cool completely, and store it in the refrigerator. If you prefer, you can also prepare the filling and topping separately and assemble it just before baking for the freshest taste.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute with unsalted butter for a richer flavor. For a dairy-free option, coconut oil works well too. Just ensure it’s solidified for easy cutting into the flour mixture.
Is there a way to make this recipe gluten-free?
Absolutely! To make this pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including sugar and pecans, are certified gluten-free. This will maintain the texture and taste while accommodating gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).