Chocolate Caramel Pecan Tarts are mini (4″) decadent desserts, drizzled with homemade caramel topping (2-3 small servings per tart). THEY’RE SO GOOD!

Oh boy… this is one delicious dessert! Many, many years ago, I ripped a page out of one of my Sunset magazines because the dessert I saw was calling to me. Ha Ha! This is that dessert! I don’t even know which issue it was in, because I ripped the page out (oops). All I know is I LOVE this dessert.

I modified the original recipe to make two cute chocolate caramel pecan tarts. This was done to use my mini tart pans AND because you can never go wrong with smaller sized portions, especially when the dessert is so decadent. My husband and I cut each tart into small portions, but we can’t stay out of them, going back again and again for another bite. Dangerous!

Chocolate Caramel Pecan Tarts taste like a chocolate chip pecan pie… on steroids! This treat features a buttery shortbread bottom crust, chocolate pecan filling, and is drizzled with a homemade (easy) caramel sauce. Oh my goodness- it tastes AMAZING! Rich, dense, cute looking and sweet, this is one dessert you’ll enjoy serving to those you love. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make And Bake The Crust

Preheat your oven to 350°F. Place flour, sugar, and COLD chunks of butter in a small mixing bowl. Rub these ingredients together with your (clean) fingers (or use a pastry blender) until the mixture becomes coarse crumbs You will need to use cold butter so it doesn’t melt between your fingers. Add, and stir in a teaspoon of water.

Work the dough into a ball, squeezing dough together as you form the ball, to hold it together. Lightly butter two 4″ tart pans (the kind with removable rims). Divide the dough into two equal parts and place in the two tart pans. Firmly press the dough down to form a bottom crust, and let the dough extend up about 1″ around the sides of the pan.

NOTE: Don’t have 4″ tart pans? This recipe can also be made using one 6″ wide cake or tart pan (with removable rim). General directions and bake time are the same, and will yield one tart that you can be sliced into 6 small portions.

Bake the crust at 350°F. until the crust becomes golden brown. This will take about 20 minutes, and the crust should be firm to the touch when pressed lightly. Remove from the oven and transfer the pans to a wire rack.

Make The Chocolate Chip Pecan Filling

While the crusts are baking, make the filling for the chocolate caramel pecan tarts. Place the filling ingredients into a large mixing bowl. These ingredients are egg, granulated sugar, corn syrup, vanilla, chopped pecans and semi-sweet chocolate chips. Stir to fully combine the filling.

When the crusts come out of the oven, let them sit for 1-2 minutes to cool slightly. Carefully pour the filling onto the warm crust, dividing evenly between the two pans. Once filed, put the tarts back into the oven. Bake the chocolate caramel pecan tarts for approximately 30 minutes. When done, the surface will be golden brown and when the pan is lightly shaken, the filling will be set. Transfer the pans to a wire rack, and let the tarts cool for AT LEAST half an hour or more before removing the pan rims to serve.

Make The Caramel Sauce For Drizzling The Top Of The Tart

While the tarts cool, make the decadent, EASY caramel sauce to drizzle over the dessert for serving. Place a Tablespoon of butter and 5 Tablespoons of granulated sugar in a 1½ quart saucepan. Cook on HIGH heat, stirring often until the sugar has melted and turns amber in color. This will take about 3 minutes, and you will need to keep a close watch on it, so the sugar doesn’t burn.

When the sugar turns amber in color, remove the pan from the heat. Stir in ¼ cup of heavy whipping cream, and continue stirring until the mixture becomes smooth. When you add the whipping cream it will “sputter” a bit (that’s normal). Once fully combined, the warm caramel sauce is ready to drizzle on the finished tarts.

When the chocolate caramel pecan tarts have cooled for at least half an hour, you’re ready to serve this yummy dessert. Release the outer rims of the pans to reveal the tart. Doesn’t it look scrumptious? The buttery shortbread crust goes part of the way up the sides of the tart, and holds together very well.

Serving The Chocolate Caramel Pecan Tarts

The decision will have to be made about how many pieces to cut the tart into for serving. The chocolate caramel pecan tarts are VERY RICH in flavor, so we have found a small piece always satisfies. Each tart can be cut into either 2, 3 or 4 small pieces. We usually end up slicing 3-4 small portions per tart because it is so rich tasting, but the decision on serving size is up to you.

Below is a photo of one entire tart. To serve you can garnish the whole tart or you can make each individual slice look good with it’s own garnish. Again… your choice. For the sake of the photo, I am showing you an entire tart, garnished for serving.

To serve, drizzle the top of the tarts (or slices) with caramel sauce, allowing it to run down the sides. Dollop with whipped cream, and add a fresh sprig of mint for color! The second photo below is included to show you what the filling looks like inside the tart. It is dense and thick, and tastes quite amazing!

I really hope you’ll give the chocolate caramel pecan tarts a try. There are a few steps involved for the recipe, but trust me… you will love this dessert! Thank you for stopping by, and I invite you to come back again for more family-friendly recipes. Have a GREAT day!

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy dessert recipes you’ll enjoy, including:

• JB’s BEST Brownies
• Lemon Krispie Cookies
• Orange Cranberry Cake
• Mint Brownie Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From: Sunset magazine (edition unknown), page 114 (page ripped out from an old magazine)

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Chocolate Caramel Pecan Tarts

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

Chocolate Caramel Pecan Tarts are mini (4") decadent desserts, drizzled with homemade caramel topping (2-3 servings per tart). SO GOOD!

Category: Dessert

Cuisine: American

Keyword: chocolate caramel pecan tarts

Servings: 6 small servings

Calories Per Serving: 352 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Crust:

• ½ cup all purpose flour
• 4 teaspoons granulated sugar
• 3 Tablespoons cold butter , cut in chunks
• 1 teaspoon water

For Tart Filling:

• 1 large egg
• ¼ cup granulated sugar
• ¼ cup corn syrup
• 1 teaspoon vanilla extract
• 3 Tablespoons chopped pecans
• 3 Tablespoons semi-sweet chocolate chips

For Caramel Topping:

• 1 Tablespoon butter
• 5 Tablespoons granulated sugar
• ¼ cup whipping cream

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Lightly grease or butter 4" tart pans (with removeable rims) on bottom and sides.

2. Make Crust: Place flour, sugar, and COLD chunks of butter in a small mixing bowl. Rub together with your fingers (or use pastry blender) until mixture becomes coarse crumbs Add/stir in a teaspoon of water. Work dough into a ball, squeezing dough to hold it together. Divide dough into two equal parts; place in pans. Firmly press dough to form bottom crust, letting dough extend up about 1" around sides of pan. Bake crust at 350°F. for about 20 minutes, until it becomes golden brown. Crust should be firm to the touch when pressed lightly. Remove from oven; transfer pans to a wire rack. Let cool 2 minutes before filling.

3. While crusts bake, make the filling. Place egg, sugar, corn syrup, vanilla, pecans and chocolate chips in a large mixing bowl. Stir to fully combine. Pour filling onto warm crust, dividing evenly between pans. Put tarts back into oven. Bake for 30 minutes. When done, surface will be golden brown and when pan is lightly shaken, the filling will be set. Transfer pans to wire rack; let cool AT LEAST half an hour (or more) before removing pan rims to serve.

4. While tarts cool, make caramel sauce. Place butter and sugar in a 1½ quart saucepan. Cook on HIGH heat, stirring often until sugar melts and turns amber in color. This takes about 2-3 minutes; keep a close watch so sugar doesn't burn. When sugar turns amber colored, remove pan from heat. Stir in whipping cream; stir until sauce becomes smooth. **When you add whipping cream it will "sputter" a bit (that's normal).

5. To serve, drizzle caramel on top of tarts (or slices), allowing it to run down the sides. Dollop with whipped cream, and add a fresh sprig of mint for color! Serve, and enjoy!

Recipe Notes

NOTE: Don't have 4" tart pans? This recipe can also be made using one 6" wide cake or tart pan (with removable rim). General directions and bake time are the same, and will yield one tart that you can be sliced into 6 small portions.

Nutrition Facts

Chocolate Caramel Pecan Tarts

Amount Per Serving (1 (1/6 of total))

Calories 352 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 65mg22%

Sodium 92mg4%

Potassium 97mg3%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 35g39%

Protein 3g6%

Vitamin A 431IU9%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Looking for a fabulous dessert? You’ll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

What To Do With A LOT of Italian Prune Plums?

That was the case last month when a friend of ours gave us a LOT of Italian plums from a friends tree. I gave a bunch of them to one of our sons, but there were still too many for my husband and I to eat!

What is a girl to do? I ended up creating this recipe to use most of them (recipe takes about 25 plums). After making the tart, I also made a jar of Italian plum jam with the remaining plums (yes… we STILL had more plums-go figure). 

My inspiration for this recipe is one of my favorite recipes for fruit-filled shortbread tarts. I received a recipe card for an apple shortbread tart many years ago from a dear friend.

Over the years I have modified it to make a boysenberry shortbread tart, and a peach shortbread tart. All those ripe plums inspired me to tweak the recipe once again to make an Italian Plum Shortbread Tart! I decided to use the same crust and topping, but come up with my own Italian plum filling.

SURPRISE, SURPRISE!

WOW! The results turned out amazing and delicious! Who knew that this humble looking plum could be the star in such a delicious fruit tart?

The really cool part is that while the insides of this raw “oblong-shaped” fruit are GOLD in color, after baking they turn a brilliant shade of RED! WAIT… WHAT???

The shortbread crumble serves as both the crust AND the topping for this dessert, which is made using a tart pan with a removeable bottom.

NOTE: No tart pan? You can make this dessert using a 9″ deep dish pie pan. The plums turn out juicy and incredibly delicious inside this yummy Italian Plum Shortbread Tart. YUM! Let me show you how to make it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Crust For The Tart

The shortbread crust can be made using a hand held pastry blender, two forks OR a food processor. Place all of the crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor).

Cut the cold butter into the flour mixture until the butter has been reduced to about the size of peas. Add the egg yolks, and mix only until just combined. IMPORTANT- **Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later.

Pat the remaining shortbread mixture very firmly onto the bottom and up the sides of the tart pan. I like to use the back of a large spoon to do this. Once packed firmly down on the bottom and into the sides, the shortbread crust is ready for the plum filling.

Prepare The Plum Tart Filling

Wash and dry the plums, and leave the skin ON. Slice the plums (from top to bottom) into ¼” slices, and remove the seed from the middle. You should get about 4 slices per plum.

See how the insides are a beautiful golden color BEFORE baking? Discard all the seeds, because we don’t want any of them in this dessert!

You will need a total of 1¼ pounds of sliced plums for this recipe. The weight is calculated AFTER plums have been sliced and the seed has been removed.

For me, that meant using about 25 medium-sized Italian plums. I weighed the total amount of sliced plums occasionally as I cut them up.

Time To Fill The Tart

In a large mixing bowl, gently combine the sliced plums, brown sugar, flour and cinnamon until well-coated. Pour the plum filling into the uncooked shortbread crust, and distribute evenly to fill the crust.

Add Streusel Topping Then Bake!

Evenly sprinkle the top of the fruit with the remaining crumb topping you set aside earlier. Completely cover the the top of the tart. Once done, carefully place the tart on a middle rack in your preheated oven.

TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.

Bake at 400°F. for 15 minutes, then reduce the heat to 350°F.. Continue baking for about 25-30 minutes at the lower temperature, until the topping turns golden brown.

When the topping is nicely browned, remove the Italian plum shortbread tart from the oven, and place on a wire rack to cool.

Removing The Tart From The Pan

After the tart has cooled to room temperature, remove the tart from the pan. To do this, place your hand firmly on the bottom metal disc, and gently press the metal disc upward to release it from the sides of the tart pan. Transfer the metal disc with the tart on it to a serving plate.

Can you see the miracle? Those originally golden colored plums have now turned a beautiful shade of red during baking! I think that is amazing!

Time For A Slice Of The Italian Plum Shortbread Tart

The tart will slice the best if it has had the chance to cool. Once ready, slice the Italian plum shortbread tart into slices, and transfer to serving plates. You can see in the photo below that the metal tart pan disc is still in place under the tart.

Serve this fruit tart slightly warm, with a nice big scoop of vanilla ice cream and a mint leaf garnish, if desired. It tastes wonderfully DELICIOUS!

I really hope you will have the opportunity to make this Italian Plum Shortbread Tart for those you love. It’s a fantastic way to use those humble, Italian plums when they are in season.

Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots and lots of dessert recipes you might enjoy, including:

• Lemon Cream Cheese Tart
• Mom’s EASY Chocolate Cake
• Mint Brownie Pie
• Lemon Bars
• Chocolate Chess Tart

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Italian Plum Shortbread Tart

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

Looking for a fabulous dessert? You'll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

Category: Dessert

Cuisine: American

Keyword: Italian Plum Shortbread Tart

Servings: 8

Calories Per Serving: 394 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust/Topping:

• 2 cups all purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¾ cup COLD butter , cut in small chunks. (=1½ sticks)
• 2 large egg yolks

For Plum Filling:

• 1¼ pounds Italian Prune Plums , approx. 25 Italian plums/sliced
• ¼ cup brown sugar , packed
• 2 Tablespoons all purpose flour
• ¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

1. Preheat oven to 400°F.

2. Place all crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor). Cut COLD butter into flour mixture (w/ 2 forks or pastry blender) until butter is reduced to the size of peas. Add egg yolks; mix only until just combined. IMPORTANT- Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later. Pat remaining shortbread mixture very firmly onto bottom and sides of the tart pan. Set aside.

3. Wash/dry plums. Slice plums from top to bottom (½" thick, leaving skin ON), and remove seed. You should get about 4 slices per plum. In a large mixing bowl, combine sliced plums, brown sugar, flour and cinnamon until well-coated. Pour plum filling into uncooked shortbread crust; distribute evenly to fill crust.

4. Evenly sprinkle fruit with the remaining crumb topping you set aside earlier. Completely cover the fruit. Once done, carefully place tart on a middle rack in preheated oven. TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.

5. Bake at 400°F. for 15 minutes, then reduce heat to 350°F.. Continue baking for 25-30 minutes, until topping is golden brown. Remove tart from oven; transfer to wire rack. After tart has cooled to room temp., remove tart from pan (not necessary if using pie pan). To do this, place your hand firmly on the bottom metal disc,; press disc gently upward to release it from the sides of the tart pan.

6. Cut tart into 8 slices, and serve with a scoop of vanilla ice cream, if desired. Enjoy!

Recipe Notes

NOTE: I used about 25 Italian plums for this recipe. The total weight of 1¼ pounds was calculated after slicing and removing the pits.

Nutrition Facts

Italian Plum Shortbread Tart

Amount Per Serving (1 slice (1/8 of total))

Calories 394 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 92mg31%

Sodium 229mg10%

Potassium 166mg5%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 26g29%

Protein 5g10%

Vitamin A 838IU17%

Vitamin C 7mg8%

Calcium 26mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

What’s a girl to do when she picks a BUNCH of fresh peaches in the summer? Well THIS girl likes to make delicious things with the “fruits of her labor”. I’ve canned them, and have used fresh peaches to make jam, cobblers, galettes, ice cream, turnovers, peach pies, smoothies, and crisps. It’s amazing how many delicious items you can make with this seasonal fruit.

Today I want to share with you a scrumptious recipe for Dutch Crumb Peach Pie. We love apple pies made this way, so I thought it would also be yummy using peach filling. I combined two different recipes from an OLD cookbook I received when I got married (43 years ago), and this delicious pie is the result.

Scroll Down for A Printable Recipe Card At the Bottom Of the Page

Prepare The Peach Pie Filling

Making the filling for this Dutch Crumb Peach Pie is really quite easy! First, peel the peaches, and then carefully slice them in half, and remove the pit. Cut the peaches into slices, about ½” wide. Place the peach slices into a large mixing bowl.

Add granulated sugar, flour, cinnamon and freshly squeezed lemon juice to the peach slices in the bowl. Stir gently, to fully combine these ingredients. When done, set the bowl aside until later. This is your pie filling.

Make The Streusel Topping

Now it’s time to make the simple, buttery streusel topping. The streusel is what turns this pie from a plain peach pie into a Dutch crumb peach pie! Here’s how to make the crumbly pie topping.

Place flour, brown sugar, cinnamon, and chopped pecans into a medium-sized mixing bowl. Cut VERY COLD butter into chunks and add them to the bowl. Use a pastry blender (or two forks) to cut the butter into the topping ingredients. Once done, the butter should be reduced to about the size of peas. Set the streusel topping aside.

Ready To Assemble The Dutch Crumb Peach Pie

Okay… now get that pie crust prepared! You can use whatever deep dish 9″ pie crust is convenient for you. That would include a homemade pie crust (that’s what I use), or a store-bought frozen (but thawed) pie crust, or refrigerated pie crust dough.

Crimp the edges of your pie crust, then gently prick the bottom and sides of the dough with the tines (the tips) of a fork (as shown below). The pie dough is pricked so it doesn’t puff up with large air pockets while baking.

Pour the peach pie filling into the prepared pie crust, making sure it is spread evenly. Add the streusel topping, a little at a time until the entire surface of the peach filling is covered. I like to mound it up in the middle of the pie (like a dome). Use all the topping.

TIP: I usually cup my hand around the edge of the crust so the topping doesn’t go all over the place as I add it! That helps to hold it onto the surface of the pie.

Bake The Dutch Crumb Peach Pie

Bake the Dutch Crumb Peach Pie on the middle rack of a preheated 425°F. oven. I typically place a sheet of aluminum foil underneath the pie, in case the filling bubbles over. This ensures you won’t have a messy oven when done!

Bake the Dutch Crumb Peach Pie for approximately 40 minutes, or a few minutes more, depending on your oven. The pie is done when the streusel topping and crust are golden brown, and the filling is bubbly around the edges. Transfer the pie to a wire rack to cool for about 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve and enjoy!

This pie is wonderful served warm with a scoop of vanilla ice cream, but is also yummy served at room temperature! In the 2nd photo below you can see my regular peach pie, and a Dutch Crumb Peach pie, side by side. YUMMO!

I hope you have the chance to make this delicious pie, and I believe you will NOT be disappointed! Thank you for stopping by today, and I truly hope you will come back again soon, for more family friendly recipes. Have a GREAT day!

Looking For More PIE Recipes?

You can find AL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious pie recipes for you to enjoy, including:

• Awesome Pecan Pie
• Mint Brownie Pie
• Strawberry Pie
• Dutch Crumb Apple Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Pie Filling: The New Pillsbury Family Cookbook, page 149, published 1973 by The Pillsbury Co. Streusel Topping: From the same cookbook, on page 147

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Dutch Crumb Peach Pie

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

Category: Desserts

Cuisine: American

Keyword: Dutch crumb peach pie

Servings: 8 slices

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 9" deep dish pie crust

For Peach Pie Filling:

• 5 cups sliced fresh peaches (peeled)
• ¾ cup granulated sugar
• ⅓ cup all purpose flour
• ½ teaspoon ground cinnamon
• 1 Tablespoon fresh lemon juice

For Streusel Topping:

• 1 cup all purpose flour
• ½ cup firmly packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup chopped pecans may substitute walnuts
• ½ cup COLD butter equals 1 stick of butter (8 Tablespoons)

US Customary - Metric

Instructions

1. Preheat oven to 425°F.

2. MAKE PIE FILLING: Peel peaches. Slice in half, completely removing the pit. Cut peaches into slices, about ½" wide. Place sliced peaches in large mixing bowl. Add sugar, flour, cinnamon and lemon juice. Stir gently, to fully combine. Set bowl aside.

3. MAKE STREUSEL TOPPING: Place flour, brown sugar, cinnamon, and chopped pecans in a medium-sized bowl. Cut VERY COLD butter into chunks and add to bowl. Use a pastry blender (or two forks) to cut in butter. Once done, butter should be reduced to the size of peas. Set streusel topping aside.

4. PREPARE PIE CRUST: Crimp edges of a deep dish 9" pie crust; gently prick bottom and sides of dough with the tines (tips) of a fork, so dough doesn't puff up with air pockets while baking.

5. MAKE PIE: Pour peach pie filling evenly into prepared pie crust,. Add streusel to the top, a little at a time, until all peach filling is covered. Mound streusel up in the middle (like a dome). TIP: Cup your hand around edge of crust so topping doesn't spill all over while adding!

6. TIP:** Bake pie on middle rack in oven. Put a sheet of aluminum foil underneath the pie, in case filling bubbles over, so you won't have a messy oven when done! Bake pie for approx. 40 minutes, or more, depending on your oven. It's done when streusel topping and crust are golden brown, and filling is bubbly around the edges.

7. Transfer pie from oven to a wire rack to cool for 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve each piece with a scoop of vanilla ice cream, and enjoy!

Recipe Notes

NOTE: If using frozen pie crust, be sure to thaw it before using.

Nutrition Facts

Dutch Crumb Peach Pie

Amount Per Serving (1 slice (1/8 of total))

Calories 365 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 106mg5%

Potassium 244mg7%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 40g44%

Protein 3g6%

Vitamin A 671IU13%

Vitamin C 7mg8%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!