Dixie Peach Pie With Pecan Streusel From 1960s
So Peachy-Pecany!..

Dixie Peach Pie With Pecan Streusel From 1960s

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Adjust Servings:
1.3 cup for dough; 1 cup for peach slices and pecan topping Flour I use Bob's Red Mill All-purpose of 1-to-1 GF
¾ cup for peaches; 2 Tbsp for dough Sugar White granulated
½ cup for topping Brown Sugar Firmly packed
½ cup for dough; 3 Tbsp for topping Butter Unsalted
⅛ tsp for dough Kosher Salt
1 ea for dough Egg
as needed for dough water Ice-cold
1 cup Pecans Chopped
2 Tbsp Lemon Juice
2 Tbsp Ground Cinnamon
Powdered sugar Optional
Whipped Cream Optional

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    You can have this summery dessert any time of the year!

    • 1 hour 20 minutes
    • Serves 6
    • Medium




    I made a Dixie Peach Pie With Pecan Streusel, a recipe that I adapted from the one in an old cookbook. Apparently that’s what I do with a bag of frozen peach slices that get accidentally found in the freezer..

    Frozen peaches, Julia and cravings for gluten-free desserts!

    The other day I was in a mood for baking something new. I wanted to make a new gluten-free dessert. I got me a 1965 Farm Journal’s Complete Pie Cookbook not long ago. The book is AMAZING!  Remember that “Julie and Julia” movie from a few years ago? That gal cooked something new from Julia Child’s classic cookbook every day for a year, wrote a book about her cooking experience, sold book rights to Hollywood, made some cash and got relatively famous. Now this pie cookbook, though not being written by any celebrity, is a true compedium of the pie science wisdom.

    700 recipes of pies, anyone?! There is even a Popcorn Ice Cream Pie that is “a novel party dessert teen-agers like”. If I wanted to challenge myself and bake a pie from this cookbook every day, that would take me two years without a month (I’d probably celebrate every day of that month for not having to bake anything most likely for the rest of my life!). Anyways, if you want to learn anything and everything about pies, this is it!

    I love old cookbooks that I find at the thrift stores. You never know what “bonuses” you can find in them. For instance, this little pie cookbook had a page from the Tennessee Farmer newspaper dated December 1972 with some “Fashion To Sew” pattern catalogue listings. I did not know that back in 1972 the paper patterns cost 75 cents a piece!

    Another page from some old magazine that I found in my pie cookbook was an ad for a Ford tractor! Maybe the lady who owned the pie book before me drove a tractor when not sewing tunics or baking pies? Oh well, I’ll never know..

    How many Peach Pie recipes do you know of? 

    So in the book the recipe was called Peachy Praline Pie. I adapted it to suit our dietary needs and to match the actual ingredients I had on hand. Because the recipe called for an unbaked pie shell and did not specify its type, I made a gluten-free cookie pie dough. The recipe calls for regular flour, of course. I used Bob’s Red Mill 1-to-1 Baking Flour. It turned out very good. You can use your favorite brand flour, just do not use the bread type!

    Now if you find a bag of frozen peach slices in the deep of your freezer, you know what you can do! A good PEACH PIE seems like a great idea!

    Note: If making a pie seems like “too much” for you right now, try a gluten-free Cherry Pudding. As a matter of fact, you can easily substitute your frozen peach slices for cherry pie filling (just dust peach slices with flour and sprinkle more sugar on top). I bet that would be really good, too!

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    First things first! Let's make some dough! We need to make enough for a 9" PIE TIN!

    Combine flour, sugar and salt in a large (preferably stainless steel) bowl. Cut butter into small chunks (0.5" cubes). Add butter to flour mix and chop everything with a knife, a dough scraper or simply flatten butter chunks with your fingers making sure that you mix it with flour. Work fast. Add a slightly beaten egg to dough and just enough ice cold water to make dough particles adhere. (To make really cold water, pour some cold water into a cup, add a couple of ice cubes and let stand for a minute. Then measure with spoon and use as needed). Put dough on a piece of plastic wrap. Cover it with another piece of plastic wrap. Roll dough out from center to edges, turning it at 90 degrees after you do 2-3 rolling moves. You want the dough circle be about 2 inches wider than the pie tin. Uncover dough, flip it over into a pie tin, remove plastic wrap and fit dough in the pie tin snuggly. Chill in the freezer for about 15 minutes. When ready to use, prick sides and bottom several times with fork, trim and flute pie edge. Put in refrigerator until ready to use.


    For the filling: combine white sugar, cinnamon and flour in large bowl. Add peaches and the lemon juice. Mix well to coat peach slices with sugary-lemony goodness.


    Prepare pecan streusel. Chop whole pecans. Combine brown sugar, flour and chopped pecans in a small bowl. Mix in butter in pecan mixture until it is crumbly. Sprinkle ⅓ of pecan mixture over bottom of pie shell. Cover with the peach mixture and sprinkle remaining pecan mixture over the top.


    Bake in hot (400F) oven for about 40 minutes until peaches are tender. The last 15 minutes of baking, in order to avoid edge burn, cover edges with strips of aluminum foil.


    Let pie slightly cool off, sprinkle it with powdered sugar and serve warm with a dollop of ice cream or whipped cream.

    P.S. How do you like your peach pie? Ice cream or whipped cream? Share your ideas in the comment section!


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