With the abundance of fresh peaches in the farmers markets and stores, you can enjoy this seasonal sensation for breakfast, lunch, dinner and snacks. We had friends over for dinner Monday night and I served this pie for dessert. It was a big hit; the streusel top is sweet, but the peaches aren’t too sweet, making for a really nice combination. I made the pie crust, but you can just grab a pre-made one from the store.
1/4 cup walnuts, finely ground in a food processor
1/4 cup pecans, finely ground in a food processor
1 cup flour
1/2 cup dark brown sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
3 pounds ripe peaches, peeled and sliced, about 8
About 1 tablespoon sugar
1 tablespoon quick-cooking tapioca
1 round pie crust
1. Put an oven rack in the middle position and preheat to 350 degrees. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
2. Gently mix peaches, sugar and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
3. Dust your counter and rolling pin with flour. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch deep-dish glass pie plate, letting it fall into place (if you push or stretch the dough, it will shrink back when baked.) Trim overhang to 1/2-inch, tuck edge under, and crimp edge. Pile peaches into crust, then top with streusel.
4. Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. Let cool to room temperature, at least 2 1/2 hours, before serving.
Serves 8. from Sunset, 2007