This pie is my own creation and always draws compliments whenever I make it. I like to serve it cold with vanilla ice cream. I've been collecting recipes since I was a teen and enjoy changing them to suit my family's tastes.
- 2-1/2 cups sliced peeled fresh peaches
- 2-1/2 cups sliced peeled fresh pears
- 1 tablespoon lemon juice
- 1/3 cup packed brown sugar
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 unbaked pastry shell (9 inches)
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cold butter
- 1/3 cup chopped walnuts
- In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell.
- For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Jayne's Peach-Pear Pie in Country Extra July 1997, p51
Reviews for Jayne's Peach-Pear Pie
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Reviewed Oct. 16, 2014
"Turned out good, a little juicy, but I think I cut into it too fast, ;) I switched it to a double crust instead of crumb topping as well. Very good."
Reviewed Oct. 5, 2011
"very good loved it!!!!!"