Text 26677, 99 rader
Skriven 2015-05-04 06:01:04 av Dave Drum (1:261/38.0)
Ärende: Gourmet 868
===================
 * Originally in: fido.HOME_COO

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" deep-dish pie plate. Cut off all but 1/2"
  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 400+.F/205+.C. Spoon filling into crust.
  Scatter topping over, breaking up large clumps.

  Bake pie 30 minutes. Reduce oven to 350+.F/175+.C; 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 App+¬tit | July 2010

  Yield: Makes 8 servings

  MM Format by Dave Drum - 16 July 2010

  Uncle Dirty Dave's Archives

MMMMM

... The way you cut your meat reflects the way you live. - Confuscius

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)