Peach Pie with Pecan Streusel

By pattynorman1947

Ingredients

• for the crust:
• 1 1/2 cups all purp flour
• 1 tsp granulated sugar
• 1/4 tsp fine salt
• 8 TBSP cold unsalted butter cut into small pieces (1 stick)
• 5-6 TBSP ice water
• for the streusel:
• 3/4 cup all purp flour
• 3/4 packed light brown sugar
• 3/4 granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/4 tsp freshly grated nutmeg
• 8 TBSP cold unsalted butter (1 stick) cut into small pieces
• 2/3 cup finely chopped pecans (about 2 1/2 oz)
• for the filling:
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tsp finely grated lemon zest
• 1 tsp freshly squeezed lemon juice
• 1/8 tsp fine salt
• 4 pounds ripe but firm peaches (about 10-12 med)
• All purpose flour, for dusting the work surface

Preparation

Step 1

for the crust:
1. In a large bowl, whisk together the flour, sugar, and salt. Toss the butter in the flour mixture until well coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until its reduced to pea-size pieces, about 3 to 4 minutes.
2. Drizzle in 5 TBSP of the ice water and mix with your hands just until the dough comes together.
Add the last TBSp of ice water if necessary, but don't overwork the dough or it will become tough.
3. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
Meanwhile make the streusel.

For the streusel:
1. Whisk the flour, sugars, cinnamon, salt and nutmeg in a medium bowl until combined. Add the butter and pecans and, using your fingers, squeeze the flour mixture and the butter together until they form large clumps and all of the flour is totally incorporated into the butter, about 5 minutes. (Make sure there are no dusty bits at the bottom of the bowl.)
2. Using yuour fingers, break the large clumps into ire
3gularly shaped pieces about the size of kidney beans. Cover and place in the refrigerator. Meanwhile make the pie filling.

For the filling and to assemble the pie:
Place 1/4 cup of the brown sugar, 1/4 cup of the granulated sugar, the lemon zest, juice, and salt in a large bowl and whisk until combined.
Cut the peaches in half, remove and discard the pits, and cut the fruit into 1/2 inch slices. Add to the bowl with the sugar mixture and stir until well coated. Set the bowl aside for 15 minutes, toss the peaches, and set aside another for 15 minutes.
Meanwhile, heat the oven to 425 and arrange a rack in the lower third. Line a rimmed baking sheet with aluminum foil and turn up the edges of the foil to catch the juices as the pie bakes, set aside