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Ruston Peach Crumb Pie

  • Yield: One 9-inch pie


  • CRUST:
  • 1 1/4 cups flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 stick (1/4 pound butter, cut into small pieces)
  • 1 tablespoon ice water
  • 1 1/2 cups water
  • 1/4 cup (packed) light brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • Pinch of black pepper
  • 2 pounds peaches, peeled, pitted, and cut into wedges (about 3 cups)
  • 1/2 cup packed light brown sugar
  • 1/2 cup flour
  • 1 cup pecan pieces
  • 1/2 stick (4 tablespoons butter, cut into small pieces)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg


  • CRUST: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work it into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap, and refrigerate for about 1 hour.
  • Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, 12 inches in diameter and 1/8 inch thick. Place the crust in a 9-inch pie pan. Crimp the edges. Refrigerate until ready to use.
  • FILLING: Combine the water, brown sugar, cornstarch, salt, cinnamon, nutmeg, and pepper in a saucepan over high heat. Bring to a boil and whisk until smooth. Remove from the heat.
  • Put the peaches in a bowl and pour the syrup over them. Toss to coat evenly. Let cool for about minutes.
  • TOPPING: Preheat the oven to 350?F.
  • Combine the sugar, flour, pecans, butter, cinnamon, and nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.
  • Remove the pie crust from the refrigerator. Pour in the peach mixture and spread evenly. Crumble the topping evenly over the top of the peaches.
  • Bake for 1 hour, or until the crust and top are nicely browned.
  • Cool for 10 to 15 minutes before slicing to serve.