PEACH PIE W/ PECAN STREUSEL

PEACH PIE W/ PECAN STREUSEL image

Yield 8 to 10

Number Of Ingredients 25

Ingredients

Ingredients
For the crust:
1 1/2 cups all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon fine salt
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
5 to 6 tablespoons ice water
For the streusel:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
2/3 cup finely chopped pecans (about 2 1/2 ounces)
For the filling:
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon fine salt
4 pounds ripe but firm peaches (about 10 to 12 medium peaches)
All-purpose flour, for dusting the work surface
1/4 cup cornstarch

Steps:

Using your fingers, break clumps into irregularly shaped pieces size of kidney beans. Place in the fridg. Filling: Place 1/4 c of the brown sugar, 1/4 c of the sugar, the lemon zest, juice, and salt in a large bowl and whisk. Cut peaches in half, remove pits, and cut the fruit into 1/2-inch slices. Add to the bowl with the sugar mixture and stir until coated. Set bowl aside for 15 min., toss peaches, and set aside another for 15 minutes. Meanwhile, heat the oven to 425Â°F and arrange a rack in the lower third. Line a rimmed baking sheet with aluminum foil and turn up the edges of the foil to catch the juices as the pie bakes; set aside. On a lightly floured surface, roll out the dough to about 13 inches in diameter and 1/4 inch thick. (Donât worry if the dough cracksâjust press it back together.) Line a 9-1/2-inch deep-dish pie plate with the dough and trim it flush with the top edge of the pie plate. Using your fingers or the back of a fork, crimp the dough in a decorative pattern. Place the pie plate in the refrigerator until the peaches are ready. In a small bowl, mix the remaining sugar and brown sugar with the cornstarch and set it aside. Set a colander in the sink. Pour the peach mixture into the colander, letting liquid drain, return the peaches bowl. Add the cornstarch mixture and toss. Remove the pie plate from the refrigerator, pour in the filling, and spread it into an even layer. Place the pie on the prepared baking sheet and bake for 30 minutes. Remove the baking sheet from the oven and sprinkle the streusel evenly over the top of the pie. Pat the streusel onto the peaches to adhere. Reduce the oven temperature to 375Â°F and return the pie to the oven. Bake until the crust is golden brown and the filling is thick and bubbling, about 50 minutes to 1 hour more. Check the pie after 40 minutes: If the streusel is starting to look too dark, loosely cover top of pie w/foil. When done remove and let cool for at least 3 hours on rack.