Deep-Dish Peach Pie With Pecan Streusel Topping
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
Streusel topping
- 118.29 ml plus 2 tablespoons unbleached all-purpose flour
- 118.29 ml old fashioned oats
- 78.78 ml packed golden brown sugar
- 2.46 ml salt
- 88.74 ml chilled unsalted butter, diced
- 177.44 ml pecans, coarsely chopped
-
Crust
- 354.88 ml unbleached all-purpose flour
- 14.79 ml sugar
- 2.46 ml salt
- 88.74 ml chilled unsalted butter, diced
- 78.78 ml vegetable shortening, frozen, diced
- 51.76 ml ice water
-
Filling
- 177.44 ml sugar
- 29.58 ml quick-cooking tapioca
- 3.69 ml ground cinnamon
- 1.23 ml ground cardamom
- 1.23 ml ground nutmeg
- 7.39 ml fresh lemon juice
- 1700.97-1814.36 g peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
-
Special equipment
- 1-9 inch-diameter ceramic deep-dish pie plate
directions
-
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.
-
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.
- 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.
-
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.
- 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.
- 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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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.