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A peach of a pie from Sweet Melissa • Brooklyn Paper

A peach of a pie from Sweet Melissa

This cookie does crumble: Melissa Murphy, owner of Sweet Melissa Pattiserie, holds her Jersey peach pie with pecan cinnamon crumble.
The Brooklyn Paper / Tyler Waugh

As much as I hate to leave my beloved Brooklyn, I do enjoy going to my parent’s Jersey shore summer rental at the end of each July.

It’s in a very simple seaside town, but for all it has to offer, there aren’t very many restaurants.

This is fine by us, as we love going to the local farm stand — and peaches are always in season during this blessed time of year.

The good news is that these same Jersey peaches are available in Brooklyn farmers markets and fruit stands this weekend.

So be a hero to your family and bake a peach pie (heroism is transferable if you stop by Sweet Melissa’s and pick one up!).

Jersey Peach Pie with Cinnamon Pecan Crumble

Makes one nine-inch pie

For the cinnamon pecan crumble topping

3/4 cup pecan pieces

3/4 cup plus two tablespoons all-purpose flour

3/4 cup firmly packed light brown sugar

3/4 teaspoon salt

1/2 teaspoon cinnamon

1 stick unsalted butter, melted and cooled slightly

For the pie

1 nine-inch unbaked pie crust, chilled

3/4 cup sugar

1 tablespoon cornstarch

2 tablespoons all purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

6 cups peeled, pitted and sliced ripe peaches (about 3-1/4 pounds), cut into slices

Juice of 1 lemon

Position a rack in the bottom third of your oven. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil (to catch the drips).

To make the crumble topping, start by stirring together the pecans, flour, brown sugar, salt, and cinnamon in a large bowl. Stir in the melted butter. Set aside at room temperature.

Then, in a small bowl, whisk together the sugar, cornstarch, flour, cinnamon and salt. Set aside.

In a large bowl, stir together the peaches and lemon juice. Sprinkle the sugar mixture over the peaches, and stir to combine.

Pour the peaches into the unbaked pie crust.

Using your hands, crumble the pecan mixture over the fruit to cover.

Place the baking dish on the prepared cookie sheet. Bake for 1 hour and 15 minutes, or until the juices are bubbling and thick.

Remove to a wire rack to cool before serving.

Serve warm with whipped cream or vanilla ice cream.

Melissa Murphy is the chef/owner of Sweet Melissa Patisserie [175 Seventh Ave., between First and Second streets in Park Slope, (718) 788-2700; 276 Court St., between Butler and Douglass streets in Cobble Hill, (718) 855-3410]. Full menu at www.sweetmelissapatisserie.com.

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