Sunset's Peach Streusel Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/4 cup pecans, finely ground in a food processor
• 1/4 cup walnuts, finely ground in a food processor
• 1 cup flour
• 1/2 cup dark brown sugar
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 3 lbs peaches, ripe, peeled and sliced (about 8)
• 1 tablespoon sugar (approx.)
• 1 tablespoon quick-cooking tapioca (see notes)
• 1 pie crust (1/2 of our recipe "sunset's best basic pie crust dough" posted separately)

Recipe

• 1 put an oven rack in the middle position and preheat oven to 350 degrees. stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). set aside.
• 2 gently mix peaches, sugar, and tapioca in a large bowl. taste and add additional sugar if you like. set aside.
• 3 dust your counter and rolling pin with flour. with short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. transfer dough to a 9-inch deep-dish glass pie plate, letting it fall into place. (if you push or stretch the dough, it will shrink back when baked.) trim overhang to 1/2 inch, tuck edge under, and crimp edge. pile peaches into crust, then top with streusel.
• 4 put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. let cool to room temperature, at least 2-1/2 hours, before serving.
• 5 notes: "if your peaches are exceptionally juicy, toss with an additional tbsp of tapioca. to peel peaches, make a small x on the bottom of the fruit, then plunge into boiling water for 30 seconds. once cool, the skin will pull free.".