This pie will be slightly messy when served, simple because it has a crumble topping made from crushed pecans. To convert this into a classic pecan peach pie, mix the pecans into the peach filling and add a top crust. This is a two-lawyer pie consisting of canned, sweet peach filling and a premade refrigerated crust.
The pecans should be chopped as finely as possible. I usually place the pecans in a reusable bag and beat them with a meat cleaver but you could use a food processor or blender if you want the pecans chopped super fine. You’ll need the pecans to be chopped as small as possible in order for them to hold together in the crumble topping.
What You’ll Need
Tools & Utensils
- 9-inch pie plate
- Medium bowl
- Spatula or spoon
- Set of measuring spoons
- Measuring cup
- Wire cooling rack
Key Ingredients
- Refrigerated pie crust
- Canned peach pie filling
- Pecans (finely chopped)
- Light brown sugar
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Butter
Pecan Peach Crumble Pie
This pie has a flaky crust and crunchy pecan streusel topping that perfectly compliment the peach filling. This pie is not difficult to make as it uses a refrigerated crust and canned peach pie filling.
Difficulty Level Easy
Servings 8 slices
Calories 608kcal
Cost $7.25
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 medium bowl
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 2 cans peach pie filling two 21-ounce cans
- 1 1/2 cups pecans toasted & finely chopped
- 1/2 cup light brown sugar tightly packed
- 2 Tbsp all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp` ground nutmeg
- 4 Tbsp butter diced and cold
Instructions
Preheat Oven
- Preheat the oven to 400℉ or at the temperature listed on the package of crust.
- The crust should sit at room temperature for 15-20 minutes before unrolling or as directed on the package.
Bake The Crust
- Place the crust in the pie plate and crimp or flute the edge.
- Bake at 400℉ for 10 minutes or as directed on the package. If you notice any bubbles while baking, gently press them down with the back of a spoon.
- Once baked allow to cool to room temperature while preparing the filling.
- Raise oven temperature to 425℉.
Prepare The Topping
- In a medium bowl, combine the pecans, light brown sugar, all-purpose flour, ground cinnamon and cold butter. Using a pastry cutter or two forks, combine ingredients until small clumps form. Do not mix with your hands. Your body heat will melt the butter.
- Chill in the freezer for 30 minutes.
Assemble & Bake
- Pour both cans of peach pie filling into the cooled crust.
- Sprinkle the pecan topping evenly over the pie and wrap loosely with aluminum foil. You want to "tent" the pie, which means the foil should be higher in the middle than on the side.
- Bake on center rack for 20-25 minutes, then remove the aluminum foil.
- Continue baking for another 15 minutes or until the filling starts to bubble.
Cool
- Allow to sit on wire cooling rack until room temperature then refrigerate until completely cooled.
Nutrition
Nutrition Facts
Pecan Peach Crumble Pie
Amount Per Serving (1 slice)
Calories 608
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 16mg5%
Sodium 165mg7%
Potassium 255mg7%
Carbohydrates 93g31%
Fiber 3g13%
Sugar 64g71%
Protein 3g6%
Vitamin A 197IU4%
Vitamin C 0.2mg0%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.