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
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.
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.
