STONE FRUIT-PECAN DEEP-DISH PIE

STONE FRUIT-PECAN DEEP-DISH PIE

BELOVED MASH-UP

FUSING TREASURED CLASSICS ISN’T A NEW TREND (THINK RED VELVET CHEESECAKE AND S’MORES CAKE), BUT IT’S ONE THAT’S HERE TO STAY. ENJOY OUR LATEST.

STONE FRUIT-PECAN DEEP-DISH PIE

STONE FRUIT-PECAN DEEP-DISH PIE

Sarah Arruda

Ingredients
  

  • HANDS ON 45 minutes
  • BAKE 1 hour at 375°F + 30 minutes at 350°F
  • COOL 2 hours
  • 1 recipe Pastry for Single-Crust Pie p. 609
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. cornstarch
  • 2 cups pitted and sliced fresh nectarines peaches, or plums (10 oz.)
  • 3 eggs lightly beaten
  • 1 cup dark-color corn syrup
  • cup granulated sugar
  • cup butter melted
  • 1 tsp. vanilla
  • cups pecan halves
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • cup butter cut up
  • ½ cup chopped pecans
  • Ice cream optional

Instructions
 

  • 1. Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie into a 13-inch circle. Line a 9-inch deep-dish pie plate with pastry circle and trim. Crimp edge as desired (pp. 608-609 ). Chill crust while preparing fillings.
  • 2. In a medium bowl combine the 3 Tbsp. granulated sugar and the cornstarch. Add fruit; toss to coat.
  • 3. In another medium bowl combine the next five ingredients (through vanilla). Stir in pecan halves.
  • 4. For streusel, in a small bowl combine flour and brown sugar. Use your fingers to work butter into flour mixture until it resembles coarse crumbs. Stir in chopped pecans.
  • 5. Stir fruit mixture and spoon into pastry. Carefully pour pecan mixture over fruit mixture. Sprinkle streusel over top.
  • 6. To prevent overbrowning, cover pie loosely with foil. Bake 1 hour. Remove foil and reduce oven temperature to 350°F. Bake 30 to 45 minutes more or until filling is puffed, appears set, and reaches 200°F on an instant-read thermometer. (If needed to prevent overbrowning, cover edges with foil the last 15 minutes of baking.) Cool completely on a wire rack. If desired, serve with ice cream. Store leftovers in the refrigerator. Makes 8 servings (1 slice each).
  • PER SERVING 800 cal., 43 g fat (15 g sat. fat), 118 mg chol., 383 mg sodium, 102 g carb., 4 g fiber, 71 g sugars, 9 g pro.
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THEN: PIE SKILLS “Nothing makes a good cook prouder than turning out a perfect pie,” we said in the October 1953 issue, which debuted pies and tips from the new Red Plaid.

NOW: PIE WOW If you love stone fruit and pecan pie, this two-in-one bakes into separate layers of each pie in the same crust. You’ll never have to choose again.

Yatita is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch.