Deep-Dish Peach Pie With Pecan Streusel Topping

Bon Appétit | July 2010 By Rochelle Palermo Read More http://www.epicurious.com/recipes/food/views/Deep-Dish-Peach-Pie-with-Pecan-Streusel-Topping-359813#ixzz1cD4yROQE

• Ready In: 30 mins
• Serves: 8

Ingredients

• Streusel topping

• 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

• Crust

• 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

• Filling

• 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

• Special equipment

• 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.