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19659001 Cherry Peach Pie with Salted Pecan Streusel Recipe picture by Taste of Home 19659002 TEST KITCHEN APPROVED 19659003 19659004 Cherry Peach Pie with Salted Pecan Streusel 19659005 19459576 Cherry Peach Pie with Salted Pecan Streusel Recipe picture by Taste of Home TEST KITCHEN APPROVED 19659007 19459584 Overall Time: Preparation: 35 minutes. + cooling Bake: 40 minutes. 19659009 By Taste Of Home Editorial Team Dish by 19459584 Molly Stephens, Oconomowoc, Wisconsin
Checked by 19459584
Taste of Home Test Kitchen 19659011 19459584 Taste of Home’s Editorial Process 19459614 Released on Oct. 30, 2026 19659014 Dive to Recipe 19659015 19459584 Conserve 19459584 Conserved Conserving 19459628 19659018
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19659020 19659021 19459644 Getting your Trinity Audio
gamer all set … 19659022
19459648 This pie commemorates a trip we required to explore our household’s history.
I matched southern peaches and pecans with tart Door County cherries to show who we are: Wisconsin Yankees with strong roots in Kentucky and Tennessee. I can’t think about a much better method to put my heritage on a plate. Peaches and cherries are a match made in paradise, and the gingersnap fall apart topping includes a charming crunch to contrast the filling.– Molly Stephens, Oconomowoc, Wisconsin 19659023
OUR NEWEST VIDEOS TEST KITCHEN APPROVED Cherry Peach Pie with Salted Pecan Streusel Object to Winner 19659027 Add your evaluation 19659028 Yield: 8 portions 19659029 Preparation: 19459584 35 minutes 19659030 19459584 Prepare: 19459584 40 minutes 19659031 19459584 19459584 Conserve Conserved 19459584 Conserving 19659032 e-mail 19659034 19659035 print 19659036 Active ingredients 19459685 1-1/3 cups versatile flour 1-1/2 teaspoons sugar 19459631 1/2 teaspoon salt 1/4 teaspoon pumpkin pie spice 4 tablespoons reducing, cubed 19459631 4 tablespoons cold butter, cubed 19459631 3 to 4 tablespoons water topping: 1/2 cup all-purpose flour 1/4 cup sugar 1/4 cup loaded brown sugar 1/4 cup crushed gingersnap cookies 1 teaspoon salt 1/4 cup old-fashioned oats 19459631 1/2 cup sliced pecans 1/4 cup butter, melted 1 teaspoon vanilla extract filling: 19459631 2 cups sliced peeled peaches 19459631 1 cup frozen pitted dark sweet cherries, defrosted 19459631 1 tablespoon lemon juice 1 teaspoon vanilla extract 19459631 1/3 cup sugar 1/3 cup loaded brown sugar 4 tablespoons potato starch Pinch salt 19659038 19659039 Text Ingredients 19659040 Store Recipe
Instructions 19459685 1 In a big bowl, mix flour, sugar, salt and pie spice; cut in reducing and butter till crumbly. Slowly include ice water, tossing with a fork up until dough holds together when pushed. Forming into a disk; wrap and cool 1 hour or over night. 19659045
19659046 2 19659047 Preheat oven to 400 °. On a gently floured surface area, roll dough to a 1/8-in. – thick circle; transfer to a 9-in. pie plate. Cut crust to 1/2 in. beyond rim of plate; flute edge. Cool while preparing filling. 19659048 3 For the topping, in a medium bowl, blend together flour, sugars, crushed cookies and salt. Stir in oats and pecans. Include the butter and vanilla till little clumps form. Reserve. 4 In a big bowl, toss peaches and cherries with lemon juice and vanilla. In a different bowl, blend together sugars, potato starch and salt. Contribute to fruit, toss till well covered. 5 Transfer filling to ready crust. Sprinkle with reserved topping; pushing down to adhere as required. Bake for 20 minutes. Lower oven setting to 350 °, bake till crust and topping are golden brown and fruit is bubbly, 20-25 minutes longer. Cool totally on a cake rack. 19659054 Nutrition Facts 1 piece: 503 calories, 23g fat (9g filled fat), 31mg cholesterol, 563mg salt, 70g carb (38g sugars, 2g fiber), 5g protein.
19659056 FALL & FESTIVE 
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