Deep-dish Peach Pie With Pecan Streusel Topping

Image of Deep-dish Peach Pie With Pecan Streusel Topping, Bon Appetit Magazine
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Ingredients

streusel topping
  • 1/2 cup plus 2 tablespoons unbleached all purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup cup (packed) golden brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 3/4 cup pecans, coarsely chopped
crust
  • 1 1/2 cups unbleached all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 1/3 cup non-hydrogenated vegetable shortening, frozen, diced
  • 3 1/2 tablespoons (or more) ice water
filling
  • 3/4 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons fresh lemon juice
  • 3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges

Description

If You're Using A Glass Or Metal Pie Dish Instead Of A Deep-dish Ceramic Pie Plate, Be Sure To Keep An Eye On The Pie. It May Cook More Quickly. Baking The Pie On The Bottom Rack Of The Oven Ensures A Crisp Bottom Crust.

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