Sunday, October 10, 2010
Deep Dish Peach Pie with Pecan Streusel Topping
Deep Dish Peach Pie with Pecan Streusel Topping:
1/2 c plus 2 Tbsp unbleached all purpose flour
1/2 c old fashioned oats
1/3 c packed, brown sugar
1/2 tsp salt
6 Tbsp (3/4 stick) chilled unsalted butter, diced
3/4 c pecans, coarsely chopped
1 1/2 c unbleached all purpose flour
1 Tbsp sugar
1/2 tsp salt
6 Tbsp (3/4 stick)chilled unsalted butter, diced
1/3 c non-hydrogenated, vegetable shortening, frozen, diced ( I totally just used normal shortening here)
3 1/2 Tbsp ( or more) ice water
3/4 c sugar
2 Tbsp quick cooking tapioca
3/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1 1/2 tsp fresh lemon juice
3 3/4- 4 lbs peaches, peeled, halved, pitted, and cut into 1 inch wedges
9-91/2 in ceramic deep dish pie plate is needed.
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 and chill.
Crust: Blend flour, sugar, and salt in processor 5 second. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 Tbsp water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap and 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 min, 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. Spoon filling into crust. Scatter topping over, breaking up large clumps.
Bake pie 30 minutes. reduce oven to 350, 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.