Local peaches are just marvelous right now. My grandmother brought another 15 by and I couldn’t help but make a couple more pies. One went to my mother for her office and the other to a beguiling mister. I talked the latter into sharing after we went to see Henry Rollins last Tuesday. The show was incredible and I am ever more impressed with Mr. Rollins. The pie was the best way to wrap the night and what a treat it was!
This recipe is adapted from the Bon Appétit July 2010 issue. I don’t like their recipe for the crust (AP flour and veg shortening – ick) or the filling (peel the peaches with a veg peeler??), but that’s ok. Ignore those parts. Make my low sugar, fresh peach pie with whole wheat, all butter crust, and use only half the dough or double the filling and make two pies, like I did. Instead of making a top crust for the pie, make this streusel topping instead.
It’s good to have variations if you’re going to keep making the same thing over and over. I seem incapable of getting tired of peach pie and love getting more proficient at being a pie maker and baker.
Pecan Streusel Topping for Peach Pie
1/2 cup plus 2 tablespoons whole flour
1/2 cup old-fashioned oats
1/3 cup (packed) brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup pecans, coarsely chopped
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. Sprinkle on top of classic Peach Pie recipe, made with a single bottom crust and peach filling. Bake per instructions, cool, and enjoy!
This is especially wonderful with homemade whipped cream. Yummm.