Peach Lemonade Pie with Pecan Crumble Topping
Recipe type: Dessert
Serves: 8 - 10
That irresistible Southern couple - peaches and pecans - make a show stopping appearance in this lemonade sweetened fruit pie.
Food Processor Pie Dough
  • (see note above recipe box)
Peach Lemonade Filling
  • 5 cups peeled and sliced fresh peaches
  • ⅓ cup frozen lemonade concentrate
  • 3 tablespoons cornstarch
  • 2 tablespoons sugar
Pecan Crumble Topping
  • ¾ cup all-purpose flour
  • ¾ cup pecan halves or pieces
  • ½ cup sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into ¼" pieces
  • 1 tablespoon milk
  1. Once the pastry has chilled, roll it into a 13½" circle on a sheet of lightly-floured wax paper.
  2. Invert it over a 9" deep-dish pie pan, center it, then peel off the paper. Tuck the pastry into the pan, without stretching it, then sculpt the overhang into an upstanding ridge.
  3. Place the pie shell in the freezer while you make the filling. Preheat the oven to 400°.
  1. Combine the peaches and lemonade concentrate in a large mixing bowl. Set aside for 10 minutes, to juice. Mix the cornstarch and sugar in a small bowl then stir into the fruit.
  2. Scrape the filling into the chilled pie shell and distribute it evenly, smoothing with a spoon. Place the pie on the center oven rack and bake for 30 minutes. As the pie bakes, makes the crumble topping.
  1. Combine the flour, pecans, sugar, and salt in the bowl of a food processor. Pulse several times, to chop the nuts coarsely.
  2. Scatter the butter over the top and pulse again until the mixture resembles fine crumbs. Sprinkle the milk over the mixture and pulse two more times.
  3. Transfer the topping to a large bowl and rub it gently between your fingers to make uniform, gravel-like crumbs. Refrigerate.
  4. When the pie has baked for 30 minutes, slide it out of the oven and spread the topping evenly over the pie. "Rake" it around with a fork to spread evenly.
  5. Slide the pie back into the oven and reduce the heat to 375°. Bake another 25 minutes, until the topping is golden brown and the juices bubble up thickly through the crumbs. Transfer the pie to cooling rack and cool for at least 1 hour before slicing.
I like the Food Processor Pie Dough for this pie, though any pastry that fits a 9" or 9½" deep-dish pie pan will do nicely. The Food Processor Pie Dough can be made by hand if you prefer. If you have a favorite pastry you prefer, by all means use it.
Recipe by The Pie Academy at