A classic peach pie recipe made with fresh peaches and topped with a crunchy, sweet pistachio streusel topping.
If I told you that my home state of Georgia does not, in fact, have the best peaches available during peach season, would you believe me? Or better yet, could we still be friends?
Last year I started near riot level conversation about what constitutes Classic Pound Cake when I posted this recipe. And while I don't relish losing readers or friends over challenging wideheld food beliefs, I'm telling you that in my 40 years of peach eating, I can say hands-down that the best peaches in this country (to be fair I've never tasted a non-US peach that I know of... not even Chilean... I wait until summer peach season to partake, thank you very much) come from Alabama. (If anyone would like to challenge me on this, please feel free to send me copious amounts of fresh peaches directly to my doorstep. I'll gladly eat them all.)
It's shocking, though, right? You thought Georgia had the best peaches all your life, am I right?
But to be clear... the best peaches specifically come from Clanton, wich is located in Chilton County in our neighbor state of Alabama.
And, in the spirit of full disclosure, they only come in this time of year. No earlier. No later.
Don't even get me started on those sad little cling peaches that markets try to pass off in early June. It's like an insult to free-stone peaches.
Which reminds me... do you understand the difference? I assume everyone who is a peach eater knows the difference, but then I was asking a gal at a farmer's market recently about whether or not the peaches were "freestone" and she looked at me like I had two heads. So let's discuss:
Freestone peaches are the ones (um, BEST ONES IMHO) when you slice into them the flesh easily falls away from the pit. In other words, the stone is easily freed from the flesh.
Cling peaches are the ones (um, not the best IMHO) when you slice into them the flesh clings to the pit.
Amazing how those names make sense, right?
Why is all of this important?
Peach Cobbler, Peach Muffins, Peach Shortcake, Peach Pie with Streusel Topping or just a cold sliced peach on a summer afternoon... these are all better (again IMHO) when they're freestone. You need that heartier flesh that falls away and slices nicely from the pit. Freestone peaches come in later in the season, after the sun has worked it's magic on not only helpped in growing a bigger fruit, but more importantly ripening it to perfection. Honestly folks, it's one of those summer food experiences that I'm certain we'll get to enjoy in Heaven.
And I'm certain that God will pick his peaches from Clanton in Chilton County, Alabama. Period.
(But if you do grab yourself a big basket of Georgia peaches and settle for "almost perfect", I promise not to judge. I live in Georgia and understand that sometimes we do what we gotta do.)
Lastly, I'm curious... what food absolutes have you found not to be true? Is Cheesesteak really only the best in Philly? Do the best fish tacos only exist in San Diego? Let's discuss....
(Note: Those of you who've been with me since my early days of blogging on (the now retired) Professional Palate will recognize this recipe from a few years back. This recipe is too good to re-create and too good not to re-share. If you didn't bookmark it then, now's your chance. Or better yet, Yum it for later.)
Put a fun twist on a classic with this Fresh Peach Pie with Pistachio Streusel! Tweet this
Fresh Peach Pie with Pistachio Streusel Topping
1 - 9 inch pie
- 50 g shelled pistachios (about 1/2 cup or 120 g unshelled), finely chopped
- 70 g whole-wheat pastry flour (about 1/2 cup)
- 100 g brown sugar (about 1/2 cup)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons olive or canola oil
- 8 medium, ripe peaches, peeled and sliced
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 disc refrigerated pie crust
- Preheat oven to 350 degrees F.
- Stir together pistachios, flour, brown sugar and cinnamon in a small bowl.
- Add oil and stir with a fork until mixture forms small clumps. Set aside.
- Gently mix peaches, brown sugar and cornstarch in a large bowl.
- Roll unbaked pie crust into a 12-inch circle.
- Transfer to a 9-inch glass pie plate. Trim and crimp edge.
- Spoon peaches into crust and top with streusel.
- Put dish on a baking sheet and bake until topping and crust are well browned, about 1 hour.
- Let cool before serving