PEACH PIE WITH OATMEAL-PECAN CRUST

PEACH PIE with OATMEAL-PECAN CRUST image

Provided by Laura Spencer-Whitacre @thebiscottigirl

Categories Pies

Number Of Ingredients 17

OATMEAL - PECAN CRUST
2 cup(s) flour
1/4 cup(s) oatmeal, uncooked
1/4 cup(s) pecans, toasted
1 cup(s) sugar
1 large egg yolk
2 teaspoon(s) pure vanilla extract
1 cup(s) butter, unsalted, diced
PEACH FILLING
6 large peaches, peeled & sliced
1 cup(s) sugar
1/4 cup(s) bourbon
2 tablespoon(s) cornstarch
2 teaspoon(s) cinnamon, ground
1 teaspoon(s) ginger powder
2 tablespoon(s) butter, unsalted
1 quart(s) high quality ice cream

Steps:

For Crust: in food processor, combine the flour, oatmeal, pecans and sugar. with the motor running, add the egg yolk, vanilla,and butter through the feed tube and process until a dough forms on top of the blades.Cut the dough in half. On a well floured board, roll the dough out into two 10 inch circles. set aside.(the dough can be prepared ahead of time. roll into ball and wrap with plastic wrap and refrigerate for up to 4 days or freeze up to 6 months.
Filling: Preheat oven to 425*, place peaches in a bowl. Add the sugar, bourbon, cornstarch, cinnamon and ginger. mix well.Place one circle of dough in a 9 in. pie plate, and top with filling. Dot with butter. lay the top crust over the filling and crimp the edges. Bake for 15 minutes. LOWER, the heat to 350* and bake 25 to 30 minutes longer or until golden brown. Let cool for about 15 minutes. Serve warm with vanilla ice cream