Last updated on August 21st, 2014
YUM. Yesterday I sliced up some locally-grown “Eastern” peaches, and piled them onto a French pastry crust. Then, instead of using a top crust, I simply sprinkled the ruby-skinned fruit with sweet, buttery streusel. The result of this daring experiment? Peach pie perfection, baby.
To start, make a batch of Pate Brisee. You’ll find the recipe for this all-butter pastry dough in this post.
If you can find a high-quality ready-made crust at your supermarket, go ahead and use it. I’ve tried the two varieties of pre-fab crust from my local supermarket. One was horrid. The other was awful.
Whatever kind of pie dough you use, roll it out to fit a standard (not deep dish) 9-inch diameter pie plate, dock it all over the bottom with the tines of a fork, and then freeze it for 30 minutes.
While the crust is freezing, preheat the oven to 425°F.
To par-bake the crust: Set the pie plate on a baking sheet, cover the dough with foil or parchment paper, and fill with pie weights or beans. Bake on the center rack for 12 minutes. Then remove the beans and foil (or parchment), and bake for an additional 10 minutes. Let cool on a wire rack.
Now grab 1 1/2 pounds of fresh, perfectly-ripe peaches…
And slice them in half. Remove the seed, or “stone,” with a spoon. If your peaches are truly ripe, the stone will dislodge very easily.
Cut the halves into quarters, and then drop them, as you go, into a bright green bowl.
Add 1/3 cup sugar and a small pinch (1/8 teaspoon) kosher salt.
Salt, believe it or not, will bring out the peachy-ness of your peaches.
Gently stir the fruit and sugar together with a spatula, and set aside.
Now onto the streusel, which you can make either by hand or with the help of a food processor. I made mine by hand:
Tip 1/2 cup flour, a pinch of salt, and 1/2 teaspoon baking powder into a wide, and frankly boring, clear glass bowl. Whisk to mix.
Then whisk in 1 cup confectioners’ sugar. If you’d like a sweeter pie, you can add more confectioners’ sugar.
Now dice up 6 tablespoons cold, unsalted butter, and fling the little cubes into the flour mixture.
Use a pastry-blending gadget (pictured above) to cut the butter into the the flour. Aim for a mixture that resembles coarse bread crumbs. (Alternatively, you can crumb the streusel ingredients in a food processor.)
Pour approximately 1/3 of the streusel onto the par-baked crust…
Note: I ended up making two of these pies — for the first one, I heaped all of the fruit into the crust, as above.
For the second pie, I used fewer slices, and arranged them in a single, decorative layer.
Although both versions were delicious, I thought the piled-high subject was particularly scrumptious. But it was not particularly attractive.
The conclusion? Well, if you don’t intend to photograph your work, you might as well heap the fruit.
In any event, top the pie with the remaining streusel. Bake at 375°F until bubbly and lightly-browned — about 50 minutes.
Let cool on a wire rack for at least 1 hour before serving.
As if you can wait that long.
I suspect that 1 hour feels like an eternity to a food-savvy beagle.
I’m sorry, Miss Lily. This dessert is not for you.
For your convenience, here’s a copy-and-paste version of the above:
Peach Streusel Pie
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for one 9-inch pie (about 8 servings)
For the crust:
1 recipe Pate Brisee, chilled (detailed directions here)For the filling:
1 1/2 pounds fresh, ripe peaches
1/3 cup granulated sugar
1/8 teaspoon kosher saltFor the streusel:
1/2 cup all-purpose (“plain”) flour
1/8 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup confectioners’ sugar
6 tablespoons cold, unsalted butter, dicedRolling out and freezing the dough — On a lightly-floured surface, roll the pate brisee into a circle 11 1/2-inches in diameter. Transfer the dough to a standard (not deep dish) 9-inch pie plate. Fold under the overhang, and then crimp or flute to seal. Dock the bottom (not the sides) of the crust with the tines of a fork, and then transfer to the freezer for 30 minutes. Meanwhile, center the oven rack, and preheat the oven to 425°.
Par-baking the dough — Line the crust with foil or parchment, and fill with pie weights or beans. Bake on a baking sheet for 12 minutes, then remove the beans and the foil or paper. Return to the oven, and bake for an additional 10 minutes. Cool on a wire rack. Reduce oven temperature to 375°F.
The filling — Cut the peaches in half; dig out the pit, or “stone” with a soup spoon. Cut each half into quarters, and place them in a medium bowl. Add the sugar and salt, and gently toss with a spatula to coat. Let rest while you make the streusel.
The streusel — Whisk the flour, salt, and baking powder together in a large, wide bowl. Then whisk in the confectioners’ sugar. Add the diced butter. Use a pastry-blending gadget to cut the butter into the flour until the mixture resembles coarse bread crumbs. (Alternatively, you can pulse the streusel ingredients in a food processor.)
Assembling and baking the pie — Spoon approximately 1/3 of the streusel onto the pie crust. Add the fruit and all of the juices, and then top with the remaining streusel. Bake until bubbly and lightly browned — about 50 minutes. Cool for at least one hour before serving.
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Sheryl says
Yay, Kevin! I just picked 13 or 14 lbs of ALMOST ripe local peaches on Monday and was planning on making jam this weekend (which I still will), but I was looking for something a little different to do with them to be able to eat them right away (besides just, well, eating them right away – that’s A LOT of fresh peaches). I can’t wait to try this for my Sunday baking.
You’re the best! Such an inspiration.
Susan M. says
yum, Yum, YUMMY! But there’s no way I could wait the hour for cooling (same problems with brownies!).
paula K says
you leave the skins on the peaches? you don’t find they get tough? and do we need to eat it all up right away so the peaches don’t turn brown…no lemon juice to keep from darkening….not that i mind eating it all in one sitting of course!
Kevin Lee Jacobs says
Hi Paula K – Yep, leave the skin on the peaches. The fruit, as it cooks, becomes melt-in-your-mouth delicious. I refrigerated one of my pies overnight — the peach slices did not discolor. But I used “Eastern” peaches — not sure if that made a difference.
Priscilla Cuddy says
And I thought the way to eat peaches was standing over the kitchen sink.
Terri says
I went to a local orchard yesterday, with my daughter and 2 year old granddaughter to pick peaches. Came home with a bushel of almost ripe peaches. Kevin, you always post the appropriate recipe. I was just going to look for recipes to use my peaches. This pie sounds wonderful. I have made Pate Brisee before and it is a delious crust. Along with this pie, have any other suggestions to use these peaches?
Ronnie Rolls says
You are such an inspiration and so totally awesome sir! When I grow up I want to bake like you! Thanks for the tip, I was just thinking I was going to make another peach cobbler today for my hubby and 4 boys, but this will definitely be what I’ll be making instead!
Sandy Sebold says
Looks and sounds delish! Can’t wait to try it!
Pam says
YUM!!! I’d like some now, please! 🙂
Arden Rembert Brink says
What great timing. Our peach tree is producing fruit for the first time this year and this may just be the perfect recipe to use! Thanks, as always.
Susan M. says
Hi Kevin. I always look forward to your Sunday posts in my email and I read every word, including the comments from your readers. I was surprised to see a comment by another “Susan M.” this morning. Is it possible there are two readers registered with the same user name? And thanks for yet another great seasonal recipe. Might have to make some homemade vanilla ice cream to go with this treat!
Susan says
Kevin, would plums work instead of peaches? Thank you.
Susan M. says
Hi Susan M. (commentor #11). This is Susan M. (commentor #2). Pleased to meet you!
Kevin Lee Jacobs says
Hi Susan, Susan, and Susan!
Susan in comment #12: I don’t know if this recipe will work for plums. Worth a try!
Beverly, zone 6, eastern PA says
Looks mouth-wateringly delicious….
Thanks Kevin!
Joann says
Hi Kevin….The pie looks so very good….made a blueberry and banana cream pie today but will make this one very soon.
Always enjoy your pictures and step by step instructions. Give Lily a hug for me!
Kate says
yummy, yumm, yumm! and I like the fact that all of the ingredients are in the cabinet! But Kevin…..uh….ice cream please??
Kevin Lee Jacobs says
Kate – Ice cream — absolutely!
Jamie Shafer says
Thanks for the guided garden trip yesterday. Although we didn’t speak together, I have to say I admired your perfect and gentlemanly aplomb walking, talking, answering questions and even pulling a weed or two.
Great fun and you are quite a guy to have created all you have in 12 years!
The house is wonderful – took 3 pics of the front with all the latter 19th century details in a simple 1826 frame. A real addition to the Valatie Main Street!
PS I was the lady in the red,white and bluetop taking pictures a bit after noon.
Kevin Lee Jacobs says
Hi Jamie – Nice to meet you!
Sue says
Looks absolutely wonderful. I live in Iowa. Do you deliver? 🙂
Sheryl says
The jury is in: this peach pie makes the best breakfast food ever!
Cheryl says
Hi Kevin!
Is it just me, or do the peaches you used in your photos look like nectarines? I have some beautiful peaches sitting on my counter begging me to become a pie–and your recipe is exactly what I was looking for. I will let you know how it turns out. BTW–your Tomato Pie recipe is on my menu this week (ymmmmmm).
Cheryl
Carol says
Eureka!!!! Finally, after making bad or mediocre pie crusts for 30 years, I made one that is divine! I can’t believe how wonderful this crust is! Thank you, thank you, thank you for the recipe! The pie is awesome too, but too sweet (because we put the wrong amount of sugar in — too many cooks having too much fun in the kitchen), but next time I will probably reduce the sugar anyway because I like the natural sweetness of the fruit to shine through.
Here’s a challenge for you, dear Kevin: do you have a recipe for perfect, fool-proof buttermilk biscuits? The only thing more disappointing than my pie crusts (until now), are my homemade biscuits — yikes! My family implores you to help.
Kevin Lee Jacobs says
Cheryl – I used “Eastern” peaches, which do look similar to nectarines.
Carol – So glad you liked the crust. Bet I would have liked your extra-sweet pie! As for biscuits: follow my recipe for English Cream Scones, with these exceptions: Omit the sugar, and use buttermilk instead of cream. If the stars are aligned, and the moon is full, you’ll produce THE best Buttermilk Biscuits on earth. Recipe: English Cream Scones.
Sonnie says
This pie is my new summer favorite! I was a little short of peaches, so I threw in some raspberries. An amazing dessert that will be served again and again in our house. Thanks for another outstanding recipe to add to my repertoire!
Doris Gaumont says
Glad you posted this recipe, have always wanted to try a peach pie or cobbler and this one is the only one I will make. Husband approved and my daughter came over for a short visit and left with two pieces. Did not have a bright green bowl but my moms clear one worked just as well.
Keep it up you are truly wonderful and I love you sense of humor.
Noelle says
Just tried this recipe – didn’t have enough peaches, so I added blueberries – and this is one of the best pies I’ve ever had! Thank you so much, another great find from your blog 🙂
Arlene says
I made this yesterday. Simply fantastic. Used my crust recipe , but your baking directions for crust. Peaches were so good and the topping perfect. Thanks for making me look good!
MARIA REGINA BERTOCCO says
SIMPLY FANTASTIC. PRATOS DELICIOSOS, IMAGINE!!!!!! HAPPY TO YOU.