While I was looking at recipes, I found one for Deep Dish Peach Pie with Pecan Streusel. I realized that I didn’t have a deep dish pie pan, but I thought it sounded good, and I didn’t want to let that stop me. I decided to make an open-faced peach pie (the recipe from my 2000 Betty Crocker Cookbook) and top it with the streusel recipe listed above.
I made my regular, standard pie crust, like I usually do. The filling was:
6 cups sliced peaches
2/3 cup sugar
1/3 cup flour
1/4 teaspoon cinnamon
1 teaspoon lemon juice, sprinkled on top of the filling (I may have used 1 tablespoon on accident)
I mixed together the filling and piled it into the crust. Next I made the streusel. The streusel was flour, oats, brown sugar, salt, margarine, and pecans (see the recipe link above), and it came together easily. I sprinkled it on top of the filling in the crust, and carefully arranged it so that it didn’t topple off (there was a lot of streusel).
I baked this at 425F for 45 minutes, covering the pie crust edges for the first 30 minutes of baking time. I’m wondering if I should have adjusted the baking time and mimicked the times given in the deep dish recipe (which involved baking at a lower temperature for longer), to make the streusel a little more golden and a few of the pecans on the topping a little less burnt.
Unfortunately, I didn’t have any of this fresh. I ended up taking some to work and eating it all week. This was pretty good overall. The streusel on top reminded me a lot of a cobbler. I wish that I eaten this on the day I made it, as the bottom crust didn’t really hold up. The topping was still good, though.
I wish I had written my tasting review of this over the 4th of July weekend when I had made it, because my memory of the specifics of the pie have faded. I do recommend the streusel topping for a pie, because it was pretty tasty. I would probably scale back the amount for a regular (not deep dish pie), and probably bake it a little less at a lower temperature (or cover it) to keep it from browning too much.