Text 7319, 95 rader
Skriven 2011-02-17 04:30:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 880
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Dish Peach Pie w/Pecan Streusel Topping
 Categories: Pies, Pastry, Fruits, Nuts
      Yield: 6 servings
 
MMMMM----------------------STREUSEL TOPPING---------------------------
    1/2 c  + 2 tb unbleached all
           - purpose flour
    1/2 c  Old-fashioned oats
    1/3 c  (packed) golden brown sugar
    1/2 ts Salt
      6 tb Chilled unsalted butter;
           - diced
    3/4 c  Pecans; coarse chopped

MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Unbleached all purpose
           - flour
      1 tb Sugar
    1/2 ts Salt
      6 tb Chilled unsalted butter;
           - diced
    1/3 c  Non-hydrogenated vegetable
           - shortening; frozen, diced
  3 1/2 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Sugar
      2 tb Quick-cooking tapioca
    3/4 ts Ground cinnamon
    1/4 ts Ground cardamom
    1/4 ts Ground nutmeg
  1 1/2 ts Fresh lemon juice
      4 lb Peaches; peeled, halved,
           - pitted, in 1" wedges
 
  Special equipment: 9" to 9 1/2" diameter ceramic deep-dish
  pie plate
  
  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.
  
  For streusel topping: 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.

  DO AHEAD: Can be made 1 day ahead. Cover; chill.
  
  For crust: Blend flour, sugar, and salt in processor 5
  seconds. Add butter and shortening. Using on/off turns,
  blend until mixture resembles very coarse meal. Drizzle 3
  1/2 tablespoons water over. Blend until moist clumps form,
  adding more water by teaspoonfuls if dry. Gather dough into
  ball; flatten into disk. Wrap; chill at least 1 hour.

  DO AHEAD: Can be made 1 day ahead. Keep chilled. If
  necessary, soften dough slightly at room temperature
  before rolling out.
  
  Roll out dough on floured work surface to 14-inch round;
  transfer to 9-inch deep-dish pie plate. Cut off all but 1/2
  inch overhang. Fold overhang in; crimp edge. Chill crust.
  
  For filling: Stir sugar and next 4 ingredients in large
  bowl. Mix in lemon juice, then peaches; toss. Let stand at
  least 20 minutes, tossing occasionally.
  
  Set rack at lowest position in oven. Slide foil-lined baking
  sheet under rack onto oven floor (to catch any drips).
  Preheat oven to 400øF. Spoon filling into crust. Scatter
  topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350øF; bake until juices
  bubble thickly and topping is golden, covering edges with
  foil if browning too quickly, about 1 hour. Cool on rack at
  least 1 1/2 hours. Serve warm or at room temperature.
  
  by Rochelle Palermo
  
  Bon Appétit | July 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Big surprise ... even your blood type is negtive.
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