Recipe: Underripe Peach Pie with Pecan Streusel

UNDERRIPE PEACH PIE WITH PECAN STREUSEL

FOR THE PECAN STREUSEL:
1 1/4 cups sugar, divided use
2 cups pecan pieces
FOR THE PIE FILLING:
1/2 cup sour cream
2 eggs, lightly beaten
1/4 cup flour
1 pinch salt
1 teaspoon vanilla extract
9 hard peaches, peeled
1 teaspoon ground cinnamon
4 tablespoons butter
1 partially baked 9-inch pie shell

Preheat oven to 375 degrees F. Oil a baking sheet.

TO PREPARE THE PECAN STREUSEL:
In heavy saucepan, over medium heat, caramelize 3/4 cup of the sugar, stirring constantly until clear and amber. Watch carefully near the end of caramelization. Sugar is apt to burn at this point.

Immediately remove from heat; stir in pecans until thoroughly coated. Turn onto oiled sheet pan and quickly spread using back of oiled spoon, into a thin a sheet as possible. Cool.

TO PREPARE THE PIE FILLING:
Mix sour cream with eggs, 1/4 cup of the flour, salt, vanilla, nutmeg, lemon juice and 1/4 cup of remaining sugar. Set aside.

Slice peaches, Toss with remaining sugar. Set aside; drain off any liquid that collects.

Bend sheet pan that holds caramelizes pecans until sheet of caramel pops off. Break into pieces; chop finely in food processor. Mix with cinnamon, remaining flour and butter into crumbly mixture.

Heap peaches into pie shell. Pour custard over top. Mound nut mixture evenly over top completely sealing in peaches. Place pie on a sheet pan.

TO BAKE:
Bake in preheated 375 degree F oven 55 minutes. Check after 30 minutes. If edges look overly brown cover them with foil for remaining baking time. Cool on rack at least an hour before slicing.

Servings: 12
Source: Philadelphia Inquirer; Irwin E. Solomon