My recipe hasn’t been passed down for generations, I only came up with it very recently. It captures some amazing moments for our family & flavors that represent a special time of discovery for us. In Jan. 2013, I became interested in learning more about my heritage. Through research I learned that several generations of my ancestors spent many years in KY & TN. After learning about our Southern origins, 3 generations of women in my family took a road trip. We explored addresses I found in old records & met new found relatives. We soaked up the culture through classic Southern cooking, including pies.The trip brought our heritage to life. This pie is a celebration of that trip & representative of our Southern roots mixed with our current WI surroundings. With the classic Southern flavors of peaches & pecans, paired with tart Door County cherries, this pie represents who we are. I can’t think of a better way to put my heritage on a plate.
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322 per serving
- 1/3 cup all-purpose flour, Pie Crust
- 1/2 teaspoons granulated sugar, Pie Crust
- 1/2 teaspoons salt, Pie Crust
- 1/4 teaspoons pumpkin pie spice, Pie Crust
- 4 tablespoons (1/2 stick) unsalted butter, chilled and cut into small pieces, Pie Crust
- 2 ounces vegetable shortening, chilled and cut into small pieces, Pie Crust
- 1/4 cup cold water, Pie Crust
- 1/2 cup all-purpose flour, Pie Topping
- 1/4 cup oats, Pie Topping
- 1/4 cup ground ginger snap cookies, Pie Topping
- 1/4 cup granulated sugar, Pie Topping
- 1/4 cup packed brown sugar, Pie Topping
- 1 teaspoons salt, Pie Topping
- 1/2 cup chopped pecans, Pie Topping
- 1/4 cup butter, melted, Pie Topping
- 1 teaspoons vanilla extract, Pie Topping
- 2 cup peeled, sliced fresh peaches, Pie Filling
- 1 cup frozen, pitted cherries, thawed, Pie Filling
- 1 tablespoons lemon juice, Pie Filling
- 1 teaspoons vanilla extract, Pie Filling
- 1/3 cup granulated sugar, Pie Filling
- 1/3 cup brown sugar, Pie Filling
- 1-1/2 tablespoons potato starch, Pie Filling
- tablespoons salt, Pie Filling
In a large bowl, whisk together the flour, sugar, salt, and pumpkin spice until thoroughly combined. Add in the chilled butter and shortening and using a pastry cutter, cut in the fats until the mixture resembles coarse meal and the largest pieces of butter and shortening are the size of peas.
Pour in the water and combined with your hands until you have a crumbly dough. Transfer the dough out onto a floured work surface and knead lightly 5-6 times until you have a smooth ball. Flatten the ball into a disk. Wrap in plastic wrap and chill for at least 30 minutes in the refrigerator.
Once chilled, roll out the disk on a floured surface until it is 12" in diameter. Lightly fold the dough over the rolling pin and transfer to a buttered 9" pie plate. Trim away any dough to leave a 1" overhang. Fold the dough under and lightly press against the rim of the pan to seal. Crimp the edge of the crust with a fork or your fingers. Place the pie on a baking pan and chill in the refrigerator while you prepare the topping and filling. Preheat the oven to 400F.
Prepare the topping by whisking together the flour, oats, ground ginger snaps, sugars, and salt. Fold in the chopped nuts. Add the butter and vanilla and stir until you have a crumbly streusel mixture. Set aside.
For the filling, in a large bowl combine peaches, cherries, lemon juice, and vanilla. Stir until the fruit is coated in the juice and vanilla. In a separate bowl, whisk together the sugars, starch, and salt until all the lumps are gone. Pour the sugar mixture over the fruit and lightly fold to combine.
Pour the filling into the pie crust and spread into an even layer. Sprinkle the streusel topping over the filling and lightly press down.
Bake the pie for 20 minutes then reduce the oven temperature to 350F and cook for an additional 20-25 minutes until the crust and streusel topping are lightly browned and the fruit filling is bubbling. Allow the pie to cool completely before serving so the filling can set.