Deep Dish Peach Pie

BRIGHTEN YOUR SATURDAY WITH 

 Deep Dish Peach Pie

Summer in a dish. Deep-dish peach pie is the best of both worlds. You get all the goodness of a "crumble," the flavor of juicy ripe peaches, and the taste of a flaky, buttery pie crust. For this dish, you can make your own pie crust or use a prepared refrigerated crust.   

If you use a glass or metal pie dish instead of a deep-dish ceramic pie plate, be sure to watch the pie. It may cook more quickly. 

To easily remove the skins from peaches, add them to boiling water for 30 seconds, place them in a colander with ice cubes, and remove the skins with your fingers. 

The recipe was adapted from epicurious.com

Preheat the oven to 400. Important: place the rack at the second-to-lowest position in the oven to ensure a crisp bottom crust.  

Ingredients:

Streusel topping:

• 1/2 cup plus 2 tablespoons flour
• 1/2 cup old-fashioned oats
• 1/3 cup packed brown sugar
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, diced into small pieces
• 1 cup pecans or almonds coarsely chopped (almonds were used in this recipe) 
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon

Filling:

• 3/4 cup sugar
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/4 teaspoon nutmeg
• 1-1/2 teaspoons fresh lemon juice
• 5-6 cups diced peaches (about 8 peaches) 

Directions:

For Streusel Topping:

• Mix flour, oats, sugar, and salt in a bowl. Add butter and rub with fingertips until the mixture holds together in moist clumps. You can also use a food processor and pulse a few times. Mix in pecans or almonds. Refrigerate while rolling the crust and making the filling. 

Filling:
Crust:

• Roll out dough on a floured surface and transfer to a 9 inch deep dish pie plate. Crimp edges. 
• Place strips of foil around the outside edges of the pie plate and press into the plate edges. This prevents the crust from overbrowning. Chill the crust while making the filling. 

Peach Filling:

• Stir sugar with tapioca, cinnamon, and nutmeg. 
• Mix in lemon juice, then diced peaches.
• Let stand 20 minutes, stirring occasionally. 
• Using a slotted spoon, place the filling in the pie crust and sprinkle topping over the filling.
• Slide a foil-lined baking sheet under the rack to catch any drips. 
• Bake for 30 minutes, then reduce the oven temperature to 350. Bake for about 15 minutes more. The juices should bubble thickly, and the topping should be golden.   
  
  and another photo with pie and Chicken Bacon Peach Pasta Salad

https://sockfairies.blogspot.com/2024/08/chicken-bacon-and-peach-pasta-salad.html