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This pie will be slightly messy when served, simple because it has a crumble topping made from crushed pecans. To turn 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 buttery pecan crumble adds a rich crunch that pairs perfectly with the soft peaches. Serve each slice slightly warm with vanilla ice cream or whipped topping for an easy dessert that tastes homemade without requiring hours in the kitchen.
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.
Pecan peach crumble pie because it brings together the best of warm, nutty richness and bright, juicy fruit in every bite. The peaches bake into a soft, honey‑sweet filling that stays vibrant and slightly tangy, and the pecans add a deep, toasty flavor that complements the fruit instead of overpowering it. As the juices bubble up, they mingle with the nuts and spices, creating a caramel‑kissed layer that feels both comforting and summery. It’s that blend of lush fruit and warm nuttiness that makes the flavor so layered and satisfying.
The crumble topping on this pie pushes it even further into irresistible territory. The mix of butter, sugar, and flour bakes into golden, crunchy clusters that contrast beautifully with the tender peaches underneath. The pecans in the crumble toast as the pie bakes, adding extra crunch and aroma, while the crust anchors everything with buttery crispness. Every slice delivers a mix of textures—soft, juicy, crisp, and crunchy—that makes the pie feel indulgent without being heavy. It’s the kind of dessert that disappears fast because each bite hits all the right notes.
Pecan peach crumble pie combines warm fruit, toasted nuts, and a buttery topping into a dessert that feels both cozy and vibrant. The peaches bake down into a soft, juicy filling that’s naturally sweet with a hint of tang, and the pecans add a deep, toasty richness that balances the fruit. A simple crumble of butter, sugar, and flour bakes into golden, crunchy clusters on top, creating a beautiful contrast with the tender peaches underneath. Altogether, it’s a pie that delivers layers of texture and flavor—juicy, crisp, nutty, and caramel‑kissed—in every bite.
What You’ll Need To Make This Pie
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
Easy Pecan Peach Crumble Pie
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
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