From Scratch Peach Streusel Pie
I love Colorado mountain peaches in August. I buy cases of them. So—come August at the Zimmern house—the question of what to do with all of that fruit results in some serious jam and pie work. I am not a baker, not a pastry dude at all, but this “from scratch” pie is simple and easy, and the dough is very forgiving for the first-time pie maker. After you make this once it’s a foolproof experience. Last piece of salesmanship: let me add my favorite pie noun—streusel. Once again in case you were daydreaming: streusel. It just says it all.
Deep-Dish Peach Streusel Pie with Ginger
Ingredients
Crust
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 5 tablespoons cold butter, cut into cubes
- 5 tablespoons cold vegetable shortening
- 1/4 cup ice water
Streusel
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons finely chopped candied ginger (1 ounce)
- Pinch of kosher salt
- 5 tablespoons unsalted butter, melted and cooled slightly
Filling
- 3 pounds peaches—peeled, pitted and thinly sliced (6 cups)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure almond extract
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground ginger
- Pinch of kosher salt
Instructions
Make the Crust
In a food processor, combine the flour with the salt and pulse to blend. Add the butter and shortening and pulse until the mixture resembles coarse meal. Sprinkle the ice water over the mixture and pulse just until a dough starts to form. Scrape the dough out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
Meanwhile, Make the Streusel
In the food processor, combine the flour with the brown sugar, granulated sugar, candied ginger and salt. Pulse until the ginger is very finely chopped. Add the butter and pulse until moist crumbs form. Transfer the crumbs to a bowl, pressing some into clumps. Refrigerate the streusel.
Preheat the oven to 400°. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a deep 9-inch glass pie plate. Trim the overhanging dough to 1 inch. Fold it under itself and crimp decoratively. Freeze the pie shell until firm, about 10 minutes.
Make the Filling
In a large bowl, toss the sliced peaches with the lemon juice and almond extract. In a small bowl, whisk the brown sugar with the granulated sugar, flour, ginger and salt. Add the dry ingredients to the peaches and toss well. Scrape the fruit into the pie shell and scatter the streusel evenly on top.
Bake the pie in the center of the oven for 20 minutes, until the crust is pale. Reduce the oven temperature to 350° and bake the pie for about 1 hour, until the crust is golden on the bottom and the fruit bubbles around the side. Cover the rim of the pie with foil if it starts to get too dark. Transfer the pie to a rack and let cool to room temperature. Cut into wedges and serve.
MAKE AHEAD The peach streusel pie is best served the same day, but it can be refrigerated overnight. Bring to room temperature before serving.
Originally published on Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Stephanie Meyer.
