Deep Dish Peach Pie with Streusel Topping
Sep 2, 2011 Crusts, Desserts, Food Things, Peaches, Pies and Tarts
This year has been a slow year for the blog, and I’m really sorry about that. I hope that in the months to come I can remember to take pictures of the food I make and tell everyone about it, but it’s been hard. My job got busier (but I love it), and my dog is so dang cute and playful. It’s hard to stay in my chair when I sit down to write and he comes and looks up at me with a ball in his mouth. I’ve been really happy, but I do miss sharing things on here so hopefully I can get back into it.
I knew I couldn’t let summer pass without telling you about this peach pie though. This pie was amazing. I’ve said before that I’m a big fan of streusel, and pretty much any pie with streusel on top makes me extremely happy. This was really easy to make, and if you are in the market for a peach pie during the last days of summer I highly recommend this one.
The recipe is from Bon Appetit, and you can find the original recipe here. I looked through dozens of recipes from different website and cookbooks and it was the streusel topping that made this one win. There are also several other recipes that look fantastic. One I want to try next is the Summer Peach Pie with vanilla and cardamom, or Peach and creme fraiche pie. Check those out for some other options.
Deep Dish Peach Pie with Streusel Topping- Serves 8 or more
Ingredients
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 – (or use one disk of a store bought pie crust to save time- up to you!)
- 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
Instructions
streusel topping
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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. Can be made 1 day ahead. Cover; chill.
crust- if making yourself
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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.
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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
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Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
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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.
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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. With a scoop of home made vanilla ice cream- recipe to come soon!
Tags: best peach pie, bon appetit peach pie, Peach Pie, peach pie recipe, peach pie recipes, streusel topping, summer pie
September 2nd, 2011 at 6:48 pm
It was awesome!!!!