Saturday, September 28, 2013

Honey-Peach Pie With Streusel Topping

Prep time: Easy-medium (typical for a pie)
Source: My own brain, with crust inspiration from the Southern Living cookbook

You guys, there is a reason that this post doesn't have a picture (yet). THIS PIE IS SO DELICIOUS that Mahon and I just single-handedly consumed it in about 28 hours. Not only that, but I'm seriously tempted to march out this afternoon and buy another bag of peaches so that we can make it again, stat. It's the perfect blend of flavors with just enough sweetness to make it killer good, but not so much sweetness that it makes you want to keel over—and because it only uses 1/4 cup sugar and a bit of honey to sweeten the whole pie, it's relatively "healthy" as far as pies go. It. Is. So. Good. Go take that bag of overripe peaches that is breeding fruit flies and make it now!

For crust:
(A quick note on the crust—you CAN do a white-flour crust with shortening instead of butter for this recipe. You can. But using mostly whole-wheat flour and butter last night I seriously got one of the flakiest, crispiest, most deliciously flavorful pie crusts I have ever created. So really, I recommend doing it just as it's written.)

1 1/2 cups flour (I did 1 cup whole wheat, 1/2 cup white)
3/4 t salt
1/2 cup cold butter, sliced (unsalted if you have it)
4-5 T ice water
(If you really need an extra tablespoon or two of water, go ahead. I don't know if it's because I live in a desert or what, but I always seem to end up on the high end of pie crust water ratios, or exceed them a little.)

Mix together flour and salt and cut in butter until the mixture is crumbly and the pieces of butter are small. Sprinkle water over mixture one teaspoon at a time, stirring gently with a fork in between, until dry ingredients are moistened and there is just enough moisture in the dough for it to loosely hold together. Shape into a ball (it won't hold together very well, and that's OK) and cover with plastic wrap; refrigerate until ready to use, or for at least 20-30 minutes.

For Filling:
4-5 cups of fresh ripe (or overripe) peaches, peeled and sliced
Honey (I didn't measure, but probably used about 1/8-1/4 cup)

For Streusel Topping:
3 T flour
1/4 cup sugar
1 T cinnamon
1/4 cup oats
1/8 t salt
4 T cold or room-temperature butter

Slice peaches into a medium-sized bowl and drizzle with honey. Cover and refrigerate. Assemble streusel in a small bowl by mixing dry ingredients together and then cutting in butter until mixture is crumbly; set aside.

Preheat oven to 425. Lightly dust a countertop or table with flour and use a floured rolling pin to gently roll out the pie crust. When it's evenly thin and large enough to fit your pie plate, fold (gently) into quarters and place in your pie plate, then unfold. Trim excess pastry along edges and shape them as desired.

Pour or spoon peaches into pastry shell. Sprinkle streusel topping evenly over top of filling. Bake pie at 425 for 10 minutes and then reduce heat to 375; bake for 20-30 minutes, or until crust and streusel are browned, and pie is bubbling a bit around the edges. Allow pie to cool before serving.