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
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: