Sunset's Peach Streusel Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From the magazine's August 2007 edition: A crisp streusel topping studded with walnuts and pecans perfectly accents tender, sweet peaches. Prep/cook time = 2 hrs + at least 2-1/2 hrs cooling time. Nutrition facts: 491 cals, 243 cals from fat, 5.5g protein, 27g fat (12g sat fat), 59g carb (3.4g fiber), 354mg sodium, 45mg chol. Ingredients:
1/4 cup pecans, finely ground in a food processor |
1/4 cup walnuts, finely ground in a food processor |
1 cup flour |
1/2 cup dark brown sugar |
1/4 teaspoon salt |
8 tablespoons unsalted butter, melted |
3 lbs peaches, ripe, peeled and sliced (about 8) |
1 tablespoon sugar (approx.) |
1 tablespoon quick-cooking tapioca (see notes) |
1 pie crust (1/2 of our recipe sunset's best basic pie crust dough posted separately) |
Directions:
1. Put an oven rack in the middle position and preheat oven to 350 degrees. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
2. Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
3. Dust your counter and rolling pin with flour. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch deep-dish glass pie plate, letting it fall into place. (If you push or stretch the dough, it will shrink back when baked.) Trim overhang to 1/2 inch, tuck edge under, and crimp edge. Pile peaches into crust, then top with streusel.
4. Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. Let cool to room temperature, at least 2-1/2 hours, before serving.
5. NOTES: If your peaches are exceptionally juicy, toss with an additional tbsp of tapioca. To peel peaches, make a small X on the bottom of the fruit, then plunge into boiling water for 30 seconds. Once cool, the skin will pull free. .
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