Recipes

Recipe: PIE WEEK: DEEP DISH PEACH PIE WITH PECAN STREUSEL TOPPING

The bad thing about making pies in the summer is that the stove heats up the already overheated kitchen. But the good things far outweigh it: Using up the summer fruit bounty, impressing backyard barbecue guests, creating a vehicle for vanilla ice cream, etc. Today's pie recipe comes from Epicurious.com and appears in this month's Bon Appetit magazine.

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 (3/4 stick) 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 (3/4 stick) chilled unsalted butter, diced

1/3 cup non-hydrogenated vegetable shortening, frozen, diced

3 1/2 tablespoons (or more) 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 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges

Special equipment:

9- to 9 1/2-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 degrees. Spoon filling into crust. Scatter topping over, breaking up large clumps.

Bake pie 30 minutes. Reduce oven to 350 degrees; 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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