Tuesday, July 24, 2012

Peach Pie with Pecan Streusel Topping

Apologies for generic-pie-picture; it would have been weird for me to cut a slice before delivering this to friends . . .

Peach Pie with Pecan Streusel Topping
Adapted from Annie's Eats and Bon Appetit

Pie shell

Streusel topping:
1/2 C. unbleached all purpose Flour
1/2 C. old-fashioned Oats
1/3 C. (packed) golden Brown Sugar
1/2 t. Salt
6 T. Unsalted Butter, diced
3/4 C. Pecans, coarsely chopped

1/2 C. Sugar
2 T. Flour
2 T. Cornstarch
3/4 t. ground Cinnamon
1/4 t. ground Cardamom
1/4 t. ground Nutmeg
1 1/2 t. fresh Lemon Juice
2¼ lbs. ripe Peaches and Nectarines, halved, pitted, cut into 1-inch wedges

Preheat oven to 400°F.

Stir sugar and next 4 ingredients in large bowl.  Mix in lemon juice, then peaches; toss.  Let stand at least 20 minutes, tossing occasionally.

Meanwhile, 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.

Place pie on foil-lined baking sheet (to catch any drips).  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, about 1 hour.  Keep an eye on it - you may need to strategically cover the pie center or the crust with foil if browning too quickly.  Serve warm or at room temperature.

This time last year:  Chicken Tikka Masala
This time two years ago:  Bacon-Wrapped Stuffed Jalapenos

UPDATE:  I'm so excited - a friend made this recipe and actually sent me proof of life, so to speak!  See for yourself:

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