DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING
Provided by Rochelle Palermo
Categories Dessert Bake Kid-Friendly High Fiber Backyard BBQ Peach Pecan Oat Summer Cinnamon Nutmeg Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makse 8 servings
Number Of Ingredients 24
Steps:
- For streusel topping:
- 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. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- For filling:
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
- Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. 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, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
DEEP DISH PEACH PIE
This pie slices beautifully and has a delicious peach filling, but the real star is the crust -- crisp, crunchy and perfectly sweet.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 1 deep-dish pie
Number Of Ingredients 16
Steps:
- For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
- For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
- Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
- Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
- Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
- Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.
DEEP DISH PEACH STREUSEL PIE
This is VERY loosely based on some of the pie instructions in How to Cook Everything. I've done a lot of adjusting and tweaking. A food processor is used to make the pie dough. I like the filling with all brown sugar, but you can substitute all white sugar, or use a combination. The topping is best with brown sugar. I prefer walnuts for the topping, but any kind of nut is okay. Note: after some experimentation, I've adjusted the streusel.
Provided by Chocolatl
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make dough: Combine flour,salt, and sugar in food processor.
- Pulse a few times to mix.
- Add butter and process until mixture resembles cornmeal.
- Remove and place in a bowl.
- Gradually mix in enough cold water to form dough into a ball.
- Wrap in plastic wrap and chill 30 minutes.
- Make filling: While dough is chilling, peel, slice and pit the peaches.
- Add brown sugar, spices and cornstarch.
- Toss to mix.
- Preheat oven to 375°F.
- Roll dough out to fit a 9" deep dish pie pan.
- Place dough in pan and crimp edges.
- Prick bottom of dough with a fork in several places.
- Pour the peach mixture into the crust.
- Make topping: Beat the butter and brown sugar together.
- Stir in the nuts.
- Add just enough flour to make mixture crumbly.
- Spread mixture over top of peaches.
- Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.
DEEP DISH PEACH PIE
Make and share this Deep Dish Peach Pie recipe from Food.com.
Provided by Zaney1
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- juice over peach slices in large bowl.
- Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
- Add to peaches.
- Toss until evenly coated.
- Spread in 1 1/2 quart baking dish.
- Dot with butter.
- Roll out pastry to to cover dish with 1 1/2 inch overhang.
- Press pastry to edge of dish and flute edge.
- Cut 3 vents in top.
- Sprinkle with remaining sugar.
- Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
- Serve with whipped cream.
- Preheat oven to 450 degrees
STREUSEL PEACH PIE
I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
DEEP DISH PEACH PIE
Number Of Ingredients 9
Steps:
- 1. Drain peaches, reservinga 3/4 cup of the syrup. Arrange peaches in 8-inch pie pan or shallow baking pan coated with cooking spray. Set aside.2. In 2-quart saucepan, combine sugar, salt and flour. Stir in peach syrup, mixing until smooth. Cook over medium heat, until thickened, stirring constantly. Remove from heat. Stir in lemon juice and margarine.3. Mix KELLOGG'S CORN FLAKES® cereal with melted margarine. Set aside for topping.4. Sprinkle walnuts over peaches. Pour warm syrup over peaches and sprinkle with cereal topping.5. Bake at 350°F about 30 minutes or until hot. Serve warm with cream, if desired.
Nutrition Facts : Nutritional Facts Serves
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DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING RECIPE
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- 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. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
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