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Ruston Peach Crumb Pie


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  • 1-1/2 C water
  • 3/4 C (packed) light brown sugar, divided
  • 2 Tbl. cornstarch
  • 1/2 tsp. salt
  • 1-1/4 tsp. cinnamon
  • 3/4 tsp. nutmet
  • pinch of black pepper
  • 2 lb. peaches, peeled, pitted and cut into
  • wedges (about 3C)
  • 1/2 C flour
  • 1 C ground pecan pieces
  • 1/2 stick better, cut into small pieces
  • 1 pie crust (9")



Step 1

Preheat oven to 350. In a saucepan, combine the water, 1/2 C brown sugar, cornstarch, salt, 1
tsp. of cinnamon, 1/2 tsp. of grated nutmeg and pepper, whisk until smooth. Place the pan
over high heat and bring to a boil, reduce the heat to medium and simmer for 2 minutes.
Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the
peaches. Toss well and cool for 10 minutes. In a mixing bowl, combine the 1/4 tsp.
cinnamon, remaining nutmeg, 1/4 C brown sugar, flour, pecans and butter. Using your
fingers, work the mixture together until it resembles a coarse crumb-like mixture. Pour the
peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake
for 1 hour or until the crust is golden.


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