Summer brings ripe, juicy peaches, but all that juice can leave you with a soggy pie crust and runny filling. Here, we toss fresh peaches in sugar and let them sit for 30 minutes to release some of their juices. Then we strain them, toss with cornstarch and more sugar, and pile them into a deep-dish pie crust to bake for 30 minutes. Blanket the pie with pecan streusel and continue baking until it’s golden brown and bubbly. Vanilla Bean Ice Cream is a traditional (and delicious) pie topping, but a scoop of Raspberry Sorbet adds classic Melba flavor.
What to buy: You can substitute nectarines for the peaches in this recipe.
For the streusel:
For the filling and to assemble the pie: