OK, so in the current issue of the magazine we have a piece I wrote about Colorado peaches, one of my fave fruits, and right now there are cases and cases of them piled high in the produce section of most supermarkets. Buying them by the case is my style, simply because I like to make quarts of the compote (see magazine) and pies by the score (see below). This recipe came about six or so years ago when I was making a video for a cooking how-to series that never went anywhere—one of them was on pie-making. I love this pie, and as pies go, it’s pretty foolproof. I serve it with vanilla ice cream or crème fraiche, seasoned with a few teaspoons of brown sugar.
Peach Streusel Pie
2/3 c. all-purpose flour
1/3 c. brown sugar
1/4 c. sugar
1/4 c. sliced almonds
5 T. butter, melted and cooled
6 c. peeled and sliced peaches (about 3 lbs.)
1 T. lemon juice
1 t. almond extract . . . use the natural stuff!
1/2 c. packed brown sugar
1/4 c. sugar
1/4 c. instant tapioca
2 t. grated fresh ginger
1 disc of the classic pastry (see below) . . . for this pie, use the half
lard/half butter option
Make streusel. Place flour, 1/3 c. brown sugar, 1/4 c. sugar, and almonds in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add butter and pulse to combine. Set aside.
Heat oven to 400. Toss peaches with lemon juice and almond extract in a large bowl. In a medium bowl, combine 1/2 c. brown sugar, 1/4 c. sugar, tapioca, and ginger. Stir into peaches. Let rest while preparing crust.
Roll out crust into 11-inch circle on lightly floured surface. Line 9-inch glass pie pan with dough; crimp edges. Add peaches, top with streusel, and place on foil-lined baking sheet. Bake for 20 minutes. Reduce heat to 350 and bake an additional 45–60 minutes or until bubbly and thickened. Let cool on wire rack. Makes 8 servings.
2-1/2 c. all-purpose flour
1 T. salt
14 T. chilled lard, vegetable shortening, or butter
1/2 c. lard or vegetable shortening and 6 T. butter
6–8 T. ice water
Combine flour and salt in medium mixing bowl. Cut lard, shortening, or butter into 1/2-inch cubes and work into flour with fingertips or pastry cutter until mixture resembles coarse meal with pea-sized pieces of fat remaining. Toss with 6 T. of water and, with fingertips, draw together in a ball, sprinkling with enough remaining water, if necessary, to gather together. Divide in two; flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour to firm. Makes two 9-inch crusts.