A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Peachy Pecan Pie! September 2, 2010

Filed under: baking — frappqueen @ 4:40 pm
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I LOVE peach pie. It is one of the things I look forward to most during the summer. Usually my mom bakes me one, or I make it, and we both make a simple recipe with just some sugar and cinnamon and flour and plop it in a ready made pie crust. Easy, and delicious! However, I saw this recipe in my Bon Appetite  magazine and had to give it a try….it is my new favorite recipe! It doesn’t take too much longer and the streusel topping is simply amazing.

Deep-Dish Peach Pie with Pecan Streusel Topping (from Bon  Appetit)

streusel topping

1/2 cup plus 2 tablespoons unbleached all purpose flour

1/2 cup old-fashioned oats

1/3 cup 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

Method:

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.

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.

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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