Recipe: Peach-Raspberry Streusel Pie
Coffee and pie on a summer evening... does it get any better than that?
- 1-1/4 cups unbleached flour
- 2 tablespoons sugar
- pinch of kosher salt
- 1/4 cup butter, softened
- 5 tablespoons ice water
In a large mixing bowl, combine flour, sugar and salt. Using a fork, mix in butter until crumbly. One tablespoon at a time, add water and mix in with fork until mixture adheres together when pressed. Form into a ball and press to flatten; wrap in plastic wrap and refrigerate at least 1 hour.
- 1-1/2 pounds peaches, pitted, chopped
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup white wine (Flip Flop Wines Chardonnay, a lovely marketing gift, was ideal!)
- 1/2 cup apricot jam
- 1/2 pint raspberries (reserve for assembling pie)
Bring peaches, sugar, cornstarch, wine and jam to a boil in a medium saucepan; lower heat to medium and cook for 5 minutes, stirring frequently, until mixture is thickened. Let cool to room temperature.
- 1/4 cup flour
- 1/8 cup brown sugar
- 1/8 cup instant oatmeal, plain
- 1/8 teaspoon cinnamon
- 1/8 cup walnuts, finely chopped
- 1/8 cup butter, softened
In a medium bowl, combine flour, sugar, oatmeal, cinnamon and walnuts. Using a fork, mix in butter until mixture is crumbly.
Preheat oven to 400.
Roll out crust into a generous 12-inch circle. Carefully place into a 9-inch deep-dish pie pan.
Place peach filling into the crust and sprinkle with raspberries.
Sprinkle the streusel topping over the filling.
Place the pie onto a baking sheet. Bake the pie for 45 minutes until the crust is lightly browned, the streusel is golden, and the filling is just starting to bubble. Let cool before cutting.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on July 25, 2011.