Deep-Dish Peach Pie with Pecan Streusel Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you're using a glass or metal pie dish instead of a deep-dish ceramic pie plate, be sure to keep an eye on the pie. It may cook more quickly. Baking the pie on the bottom rack of the oven ensures a crisp bottom crust. 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 (3/4 stick) 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 (3/4 stick) chilled unsalted butter, diced |
1/3 cup non-hydrogenated vegetable shortening, frozen, diced |
3 1/2 tablespoons (or more) 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 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges |
Directions:
1. For streusel topping: 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.
2. For crust: 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.
3. 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.
4. For filling: Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
5. 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.
6. 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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