Cherry Peach Pie with Salted Pecan Streusel
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.
preparation
preparation time
0 mins
cook time
0
servings
12
calories
322
ingredients
0.33 cup all-purpose flour Pie Crust
0.5 teaspoons granulated sugar Pie Crust
0.5 teaspoons salt Pie Crust
0.25 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
0.25 cup cold water Pie Crust
0.5 cup all-purpose flour Pie Topping
0.25 cup oats Pie Topping
0.25 cup ground ginger snap cookies Pie Topping
0.25 cup granulated sugar Pie Topping
0.25 cup packed brown sugar Pie Topping
1 teaspoons salt Pie Topping
0.5 cup chopped pecans Pie Topping
0.25 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
0.33 cup granulated sugar Pie Filling
0.33 cup brown sugar Pie Filling
1.5 tablespoons potato starch Pie Filling
directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour the filling into the pie crust and spread into an even layer. Sprinkle the streusel topping over the filling and lightly press down.
Step 7
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.
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