Tuesday, May 6, 2014

PEACH PIE WITH STREUSEL TOPPING

1 unbaked 9-inch pie shell
3 tbsp finely chopped pecans
1 1/2 lb peaches
3 tbsp granulated sugar
3 tbsp cornstarch
1/4 tsp ground allspice

Sprinkle the chopped pecans over the bottom of the pie shell.

Bring a large pot of water to a boil and drop in the peaches; boil about 2 minutes (until skins will peel off easily). Using a slotted spoon, quickly transfer peaches to a bowl of ice water and let cool enough to handle. Peel off the skins and discard. Halve peaches and remove pits. Cut each half in half.

Place oven rack in lowest position and heat oven to 400 degrees.

In a bowl, toss together the peaches, sugar, cornstarch, and allspice until blended.

Spoon peaches into the pecan covered shell, spreading out evenly to cover bottom and rounding slightly in the center.

Make the following Streusel:

1 cup flour
1/2 cup firmly packed brown sugar
1 tsp ground cinnamon
6 tbsp butter, cut up, room temperature
3/4 cup chopped pecans

In a medium bowl, combine the flour, brown sugar, and cinnamon until well blended. Using your fingers, work in the butter until dry ingredients are moistened and crumbs form. Lightly toss in the pecans and blend in.

Sprinkle streusel over peaches.

Bake at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for another 65 minutes or until filling is bubbly and streusel is browned.

Remove to a wire rack and allow to cool for about an hour before slicing to serve. Serve with whipped cream or ice cream, if desired.




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