recipe courtesy of Bake from Scratch Magazine
Makes 1 (9 inch) pie
For a printable version of this recipe, please CLICK HERE
• 5 cups (650 grams) ¼- to ½-inch-sliced fresh peaches* (about 5 medium peaches)
• ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
• 1 teaspoon (2 grams) packed lemon zest
• 1½ tablespoons (22.5 grams) fresh lemon juice
• ¼ teaspoon kosher salt
• All-Butter Piecrust (recipe follows)
• 1 tablespoon (8 grams) cornstarch
• 2 tablespoons (20 grams) low-sugar fruit pectin
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
• ¼ teaspoon ground nutmeg
• Browned Butter Pecan Streusel (recipe follows)
1. In a large bowl, toss together peaches, ¾ cup (150 grams) sugar, lemon zest and juice, and salt. Let stand for 30 minutes.
2. On a lightly floured surface, roll All-Butter Piecrust into a 13½-inch circle (about ⅛ inch thick). Transfer to a 9-inch pie plate (see Note), pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Using a decorative cutter, cut shapes out of scraps, rerolling as necessary. Place on outer edge of piecrust, using a little water to adhere, if needed. Freeze for 30 minutes.
3. Transfer 1 cup peach mixture to a small bowl, and mash with a fork. Using a colander, strain remaining peach mixture over a large bowl. Reserve ½ cup (132 grams) peach liquid; discard remaining peach liquid, or reserve for another use. Return drained peaches to large bowl and toss with cornstarch.
4. Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C).
5. In a small skillet, whisk together reserved ½ cup (132 grams) peach liquid, pectin, reserved vanilla bean seeds, nutmeg, and remaining 2 tablespoons (24 grams) sugar. Cook over medium heat until pectin dissolves and mixture is slightly thickened, 3 to 4 minutes.
6. Toss together peach mixture and reserved 1 cup mashed peaches; pour into prepared crust. Drizzle with pectin mixture. Top with Browned Butter Pecan Streusel. Place pie on a foil-lined baking sheet. (Filling may look a bit shallow but will fill crust once baked.)
7. Bake for 20 minutes, loosely covering crust with foil to prevent excess browning, if needed. Reduce oven temperature to 375°F (190°C), and loosely cover pie with foil. Bake until crust is golden brown, and filling is bubbly, 48 to 52 minutes more. Let cool completely before slicing.
Notes *Both peeled and unpeeled peach slices will work great in this recipe.
Note: Using a glass pie plate is a great way to keep an eye on how your crust is baking. It essentially provides a window to check when your crust is fully golden brown and avoid any soggy bottoms.
Browned Butter Pecan Streusel
Makes about 1 cup
• ¼ cup (57 grams) unsalted butter
• ½ cup plus 1 tablespoon (71 grams) all-purpose flour
• ½ cup (57 grams) chopped Schermer Pecans
• ¼ cup (50 grams) granulated sugar
• 2 tablespoons (28 grams) firmly packed dark brown sugar
• ½ teaspoon (1.5 grams) kosher salt
1. In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 7 to 8 minutes. Remove from heat and let cool slightly.
2. In a medium bowl, whisk together flour, pecans, sugars, and salt. Drizzle with browned butter and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
Makes 1 (9-inch) crust
• 2¼ cups (281 grams) all-purpose flour
• 4 teaspoons (16 grams) granulated sugar
• 1½ teaspoons (4.5 grams) kosher salt
• ⅔ cup (150 grams) cold unsalted butter, cubed
• 5 to 7 tablespoons (75 to 105 grams) ice water
1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add butter, and pulse until mixture is crumbly and butter pieces are peasize. Add 5 to 7 tablespoons (75 to 105 grams) ice water, 1 tablespoon (15 grams) at a time, pulsing until dough comes together.
2. Shape dough into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Refrigerate for up to 3 days or freeze for up to 2 months.