Thursday, May 25, 2006

Almond-Coconut Crumb Topped Peach Pie

If you have never had a peach crumb pie, or have never LIKED peach pie, get ready for the dessert treat of a life time. We made this for the first time today, and will be making it again, and again.

1 recipe Pie Pastry, Single Crust, refrigerated


6 Cups frozen sliced peaches, partially thawed

1 1/2 tablespoons fresh lemon juice

Finely grated zest of 1/2 lemon

1/3 cup plus 3 tablespoons sugar

3 tablespoons tapioca flour

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg


1 cup all-purpose flour

2/3 cup sugar

1/4 teaspoon salt

1/2 cup sliced almonds

1/2 cup sweetened flaked coconut

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch pieces

1 tablespoon milk

If you haven’t already, prepare the pie pastry and refrigerate until firm enough to roll, about 1 hour.

On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2-inch deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge. Place in the freezer for 15 minutes.

Combine the peaches, lemon juice, lemon zest, and 1/3 cup of the sugar in a large bowl and toss well to mix. Set aside for 10 minutes to juice. Preheat the oven to 400 degrees F.

In a small bowl, mix the tapioca flour with the remaining 3 tablespoons sugar. Sprinkle this mixture over the fruit and mix well. Stir in the vanilla and nutmeg. Turn the filling into the chilled pie shell and smooth the filling to even it out. Place the pie on the center oven rack and bake for 35 minutes.

Meanwhile, make the topping. Combine the flour, sugar, salt, almonds, and coconut in a food processor and pulse several times to mix. Scatter the butter over the top and pulse until the mixture resembles fine crumbs. Add the milk and process again until the crumbs are like medium fine gravel. Transfer to a large bowl and rub gently between your fingers to make the crumbs uniform in texture. Refrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 375 degrees F. Carefully dump the crumbs in the center of the pie and spread them evenly. Press on the crumbs gently to compact them. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Slide a large aluminum foil-lined baking sheet onto the rack below to catch any spills. Bake until the juices bubble thickly around the edge, about 30 minutes. Use a very thick layer of crumb topping.

Transfer the pie to a wire rack and let cool for at least 1 hour before serving.

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