Peaches and Pecan Pie Recipe
Peach and Pecan Pie
Open any Southern cookbook and you will be sure to find at least one recipe for pecan pie and a load of other suggestions on what to do with those juicy, Southern-grown peaches. At the height of the season, just walking past them in the grocery store can make your mouth water with their sweet, enticing fragrance. That’s what happened to me one evening, and I ended up taking home a large bag full.
“I’m going to make a homemade peach pie,” I told my friend as I gathered the fuzzy fruit from the bin.
He raised a questioning eyebrow. We’ve known each other for a long time, and he can vouch that I’ve never made a peach pie in my life. But I had such a strong urge to bake one that I could not resist.
“I wonder if I should add some pecans to it,” I pondered aloud, not being familiar with any peach pie recipe. I thought back at the slice or two I had tasted in restaurants and could not recall any pecans in those. But in my estimation, it sure sounded like a good idea; peaches and pecans seemed to be a natural fit.
My friend was watching me and shot the other eyebrow up with an added shake of his head, “I wouldn’t be adding pecans to it" was his enlightened comment.
“You wouldn’t?” I asked, beginning to sound doubtful.
“Nope,” he said.
I considered this for just a brief moment before plopping them into my grocery cart while silently thinking, “This is going to be the best peach-pecan pie anyone has ever tasted.”
It turns out I may be right about that. After looking up several online recipe sources and being dissatisfied with all of them I went with my gut feeling about flavor combinations, and followed my previous cooking knowledge, devising my own peach pie creation. I was delighted with the results and, despite the warning that my friend had given, he had to eat crow, or in this case "pie," regarding my baking instincts.
- 2 pie crusts, refrigerated, unbaked, 9-inch deep dish
- 7–10 peaches, sliced-with or without skin left on
- 1/4–1/2 cup pecans, chopped
- 1/4 cup butter or margarine
- 1/4 cup white sugar, may substitue brown
- 1/2 cup brown sugar
- 2 tablespoons brown sugar
- 1/3 cup flour, unbleached white baking flour
- 1/4-1/2 teaspoon cinnamon, (optional)
- Remove the pie crusts from the refrigerator and separate them.
- Measure flour into a large mixing bowl.
- Measure and add both types of sugar.
- Measure and add butter.
- Mix together butter, sugars, and flour with a fork or pastry cutter until it forms into small crumbs. It should not be one large dough ball. Once mixed, set aside.
- Chop and measure the number of pecans you wish to use and set aside.
- Wash and thinly slice the peaches placing them in a bowl or small casserole until ready to use. If you choose, wash and PEEL the skin off the peaches before slicing.
- Take one pie crust and place a layer of peaches on the bottom.
- Sprinkle a layer of the sugar crumb mixture over this.
- Optional: sprinkle 1/4 teaspoon of cinnamon over the crumb mixture.
- Repeat procedure with a second layer of peaches, crumb mixture, and cinnamon (if desired).
- Sprinkle the pecans on top of this second layer of ingredients.
- Top all with the last layer of peaches.
- Take 2 tablespoons of brown sugar and sprinkle on top of the peach layer.
- Place the second pie crust on top of the first after inverting it to release the pie from the pie tin.
- For Lattice design: Release the second pie crust from the pie tin and using a knife, pizza cutter, or other device cut several thin strips of dough and place them vertically and horizontally across the top of the peaches to cover, leaving areas open like "windows."
- Place the pie onto a cookie sheet to catch any juice from spilling onto the oven floor. Bake at 350 degrees for about 45 minutes, or until the pie crust turns golden brown. Note: if the pie looks too runny, turn the oven off at the end of the cook time and leave it in the oven for 10 more minutes to "set."
- Serve warm topped with a scoop of vanilla ice cream or drizzled caramel sauce with a sprinkling of chopped pecans. OR, add all three! Bon appetit!
- Every peach pie recipe I looked at called for one cup of white, refined sugar. I cringed at the thought of putting so much sugar into a 9-inch pie of which I counted on the juicy peaches to sweeten it up. It did not seem to be the right choice, so I opted for brown sugar and used a smaller amount.
- I felt the flavor of the brown sugar enhanced the pie and complimented the flavor of the peaches and pecans so nicely that in the future I have decided to eliminate the white sugar completely, using 3/4 cup of brown instead.
- Some cooks swear that a dash of cinnamon is what is needed in all fruit pies. For my next Peaches and Pecan Pie, I will try adding the spice to see which version of the recipe I enjoy more.
Peaches and Pecan Pie: A Summer Treat!Click thumbnail to view full-size
What Is the Difference Between Brown and White Sugar?
Have you ever wondered what the difference is between white and brown sugar? In my research, I discovered that white sugar has the molasses removed when it is processed. To make the brown sugar, the manufacturer replaces the molasses content in the white sugar. A light brown has a hint of molasses, while the dark brown sugar has a heavier flavor. It is the molasses, not the sugar, that hold the nutrients of calcium, potassium, iron, and magnesium. But both sugar types have the same amount of calories: about 15 per teaspoon.
Why would you use brown sugar instead of white when baking? It depends on what your recipe calls for. If you want the additional flavor, use brown sugar. Additionally, brown sugar will hold moisture better than white; therefore, your baked product will be softer. If you are looking for crispness-stick with the white sugar and be aware that it will dry out quicker.
How to Store Sugar
Any sugar product should be stored in an airtight container. White sugar may clump together in humid environments. If this happens to try to break it up with a food processor, or use it in recipes or beverages where it will dissolve.
When brown sugar dries out it will turn hard and be difficult to measure. To reintroduce moisture place a dampened paper towel on top and place it in the microwave for several seconds. The sugar will draw the moisture into itself and become soft once more. Continue to do this until the product is restored.