Deep-Dish Peach Pie with Pecan Streusel Topping

Name: Deep-Dish Peach Pie with Pecan Streusel Topping
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ cup flour; ½ cup old-fashioned oats; ⅓ cup brown sugar; ½ teaspoon salt; 6 tablespoons butter; ¾ cup pecans; 1½ cups flour; 1 tablespoon sugar; ½ teaspoon salt; 6 tablespoons butter; ⅓ cup vegetable shortening; 3½ tablespoons ice water; ¾ cup sugar; 2 tablespoons tapioca; ¾ teaspoon cinnamon; ¼ teaspoon cardamom; ¼ teaspoon nutmeg; 1½ teaspoons lemon juice; 3¾ pounds peaches; 9 inch pie plate

A delectable deep-dish pie featuring juicy fresh peaches topped with a crunchy pecan and oat streusel. This classic dessert combines warm spices like cinnamon, cardamom, and nutmeg with a buttery homemade crust.

8 servings

4 hr 50 min

Published October 4, 2025

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Ingredients

•½ cup flour
•½ cup old-fashioned oats
•⅓ cup brown sugar
•½ teaspoon salt
•6 tablespoons butter
•¾ cup pecans
•1½ cups flour
•1 tablespoon sugar
•½ teaspoon salt
•6 tablespoons butter
•⅓ cup vegetable shortening
•3½ tablespoons ice water
•¾ cup sugar
•2 tablespoons tapioca
•¾ teaspoon cinnamon
•¼ teaspoon cardamom
•¼ teaspoon nutmeg
•1½ teaspoons lemon juice
•3¾ pounds peaches
•9 inch pie plate

Cooking Instructions

1.
Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
15 min
2.
Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
70 min
3.
Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
20 min
4.
Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
20 min
5.
Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
15 min
6.
Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
150 min

Ingredients

•½ cup flour

•½ cup old-fashioned oats

•⅓ cup brown sugar

•½ teaspoon salt

•6 tablespoons butter

•¾ cup pecans

•1½ cups flour

•1 tablespoon sugar

•½ teaspoon salt

•6 tablespoons butter

•⅓ cup vegetable shortening

•3½ tablespoons ice water

•¾ cup sugar

•2 tablespoons tapioca

•¾ teaspoon cinnamon

•¼ teaspoon cardamom

•¼ teaspoon nutmeg

•1½ teaspoons lemon juice

•3¾ pounds peaches

•9 inch pie plate

Cooking Instructions

Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.

15 min

Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.

70 min

Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.

20 min

Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.

20 min

Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.

15 min

Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

150 min