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

Sarah Arruda

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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
• ⅔ cup granulated sugar
• ⅓ cup butter melted
• 1 tsp. vanilla
• 1¼ cups pecan halves
• 1 cup all-purpose flour
• ½ cup packed brown sugar
• ⅓ 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.