Ingredients: |
Ingredients: Topping
6 tablespoons unbleached all-purpose flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
5 Tbls unsalted butter, cut into 1/2-inch pcs and chilled
3/4 cup coarsely chopped pecans, walnuts
Filling
3 pounds peaches (6 to 8 medium), peeled, pitted, and cut into 1/2 - inch slices
1/4 cup granulated sugar
1/2 teaspoon grated zest plus 1 1/2 tablespoons juice from 1 lemon
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Directions: |
Directions:TOPPING: Pulse flour, sugars, cinnamon, nutmeg and salt in food processor until combined. Sprinkle the butter pieces over the top and pulse until the mixture resembles coarse meal, about 15 pulses. Add the nuts and pulse until the mixture clumps together and resembles wet sand, about 5 pulses; do not overmix. Transfer the mixture to a bowl and refrigerate while preparing the filling, at least 15 minutes.
FILLING: Adjust an oven rack to lower middle position and heat oven to 375 degrees. Combine peaches, sugar, zest and juice in large bowl,toss gently to combine. Transfer peach mixture to a 9-inch glass pie plate, place pie plate on a rimmed baking sheet and sprinkle the chilled topping evenly over the top. Bake for 40 minutes. Increase oven temperature to 400 and continue to bake until filling is bubbling and the topping is deep golden brown, 5 minutes longer. Serve warm. |
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