169: Peach Pie with Pecan Streusel
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.
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.
- 1 unfilled pie crust (see pie crust recipe below)
- 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)
- 1/2 cup + 2 tablespoons flour
- 1/2 cup old-fashioned oats
- 1/3 cup packed golden brown sugar
- 1/2 teaspoon salt
- 6 tablespoons butter (cold and diced)
- 3/4 cup pecans (coarsely chopped)
Combine peaches, sugar, flour, cinnamon, and lemon juice. Pour it into the pie crust.
Combine flour, oats, brown sugar, and salt. Cut butter into it using a pastry cutter or two knives. Stir in pecans. Sprinkle on top of the peach pie filling. Place pie pan on a baking sheet lined with foil to catch drips.
Bake at 400F for 30 minutes, then cover the edges of the crust with a ring of aluminum foil and bake at 350F for another hour. (This is different from how I baked it; I baked it at 425F for 45 minutes; peaches were cooked but the pecans were burned. Covering the whole pie after 30 minutes may work to keep pecans from burning, though.) Cool completely, or at least 90 minutes, before cutting.
Filling adapted from the Betty Crocker Cookbook; streusel adapted from Bon Appetit
This standard pie crust is adapted from the Betty Crocker Cookbook.
- 1 cup flour
- 1/2 teaspoon salt
- 6 tablespoons butter, shortening, or margarine (cold, cut into small pieces) (butter gives best flavor; use shortening or margarine for a more tender texture)
- 2-3 tablespoons water (very cold)
Combine flour and salt. Use a pastry cutter or two knives to cut in the butter, until the mixture resembles small crumbs. Stir in just enough water to make a ball of dough form. Use your hands to shape the dough into a ball. Place on plastic wrap and flatten it into a disc. Wrap and place in the refrigerator for 1 hour to let the butter in the crust chill.
Turn the crust out onto a floured surface, or roll it between two pieces of waxed paper or parchment. Roll out the dough into a circle about 2 inches larger than your pie pan. If necessary, pinch off ragged edges from the dough and patch them onto holes in the crust as you roll it out.
Carefully fold the pie crust in half, draping it over the rolling pin if necessary, then place it in the pie pan. Settle the crust into the edges without pushing it down or smashing it. Leaving a 1/2 to 1-inch circumference around the edge, trim any ragged pieces of dough off. (Sprinkle these with cinnamon sugar and bake at whatever temperature your recipe calls for, for 5-8 minutes while you preheat your oven. Yum!) Tuck the edge of the dough underneath itself (so the seam is against the rim of the pie pan). Gently pinch the edges of the crust between your fingertips to shape them into a wavy shape.
To make a pre-baked shell, prick the bottom of the crust all over with a fork and bake at 475F for 8-10 minutes.
For a filled pie, you can prick the crust as above and parbake the crust at 425F for 8-10 minutes if desired. I usually do not. If not parbaking, fill pie and bake as specified in your recipe.