Deep-Dish Peach Pie With Pecan Streusel Topping

Name: Deep-Dish Peach Pie With Pecan Streusel Topping
Cook time: 30 min
Total time: 30 min
Yield: 8 serving(s)
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 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 chilled unsalted butter, diced; 1/3 cup vegetable shortening, frozen, diced; 3 1/2 tablespoons 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 3/4-4 lbs peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges; 1 -9 inch-diameter ceramic deep-dish pie plate

Submitted by Queen Dana

"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"

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Ready In:: 30mins
Ingredients:: 20
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

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.

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