Jayne's Peach-Pear Pie Recipe

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Jayne's Peach-Pear Pie Recipe
Jayne's Peach-Pear Pie Recipe photo by Taste of Home
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Jayne's Peach-Pear Pie Recipe

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5 2 2
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1/3 cup packed brown sugar
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2-1/2 cups sliced peeled fresh peaches
  • 2-1/2 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 1 unbaked pastry shell ( 9 inches)
  • WALNUT STREUSEL:
  • 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 or margarine
  • 1/3 cup chopped walnuts

Directions

In a bowl, combine sugars, cornstarch, cinnamon and allspice; set aside. Sprinkle peaches and pears with lemon juice. Add to dry ingredients; toss to coat. Pour into pastry shell.
For streusel, combine flour, sugars, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over filling. Cover edges with foil. Bake at 375° for 1 hour or until bubbly. Yield: 6-8 servings.
Originally published as Jayne's Peach-Pear Pie in Country Extra July 1997, p51

Nutritional Facts

1 piece: 399 calories, 16g fat (7g saturated fat), 20mg cholesterol, 164mg sodium, 63g carbohydrate (37g sugars, 3g fiber), 4g protein.

  • 1/3 cup packed brown sugar
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2-1/2 cups sliced peeled fresh peaches
  • 2-1/2 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 1 unbaked pastry shell ( 9 inches)
  • WALNUT STREUSEL:
  • 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 or margarine
  • 1/3 cup chopped walnuts
  1. In a bowl, combine sugars, cornstarch, cinnamon and allspice; set aside. Sprinkle peaches and pears with lemon juice. Add to dry ingredients; toss to coat. Pour into pastry shell.
  2. For streusel, combine flour, sugars, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over filling. Cover edges with foil. Bake at 375° for 1 hour or until bubbly. Yield: 6-8 servings.
Originally published as Jayne's Peach-Pear Pie in Country Extra July 1997, p51

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MY REVIEW
mollymariecate User ID: 1626467 18822
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."

MY REVIEW
lovincookinheather User ID: 6258121 21455
Reviewed Oct. 5, 2011

"very good loved it!!!!!"

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