Deep-Dish Peach Pie With Pecan Streusel Topping |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1/2 cup plus 2 tablespoons unbleached all-purpose flour |
1/2 cup old fashioned oats |
1/3 cup packed golden brown sugar |
1/2 teaspoon salt |
6 tablespoons chilled unsalted butter, diced |
3/4 cup pecans, coarsely chopped |
1 1/2 cups unbleached all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
6 tablespoons chilled unsalted butter, diced |
1/3 cup vegetable shortening, frozen, diced |
3 1/2 tablespoons ice water |
3/4 cup sugar |
2 tablespoons quick-cooking tapioca |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground nutmeg |
1 1/2 teaspoons fresh lemon juice |
3 3/4-4 lbs peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges |
1 -9 inch-diameter ceramic deep-dish pie plate |
Directions:
1. For streusel topping:.
2. Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
3. For crust:.
4. Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
5. Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
6. For filling:.
7. Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
8. Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F Spoon filling into crust. Scatter topping over, breaking up large clumps.
9. Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
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