Name: Deep-Dish Peach Pie with Pecan Streusel Topping
Yield: Makse 8 servings
Ingredients: 1/2 cup plus 2 tablespoons unbleached all purpose flour; 1/2 cup old-fashioned oats; 1/3 cup (packed) golden brown sugar; 1/2 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, diced; 3/4 cup pecans, coarsely chopped; 1 1/2 cups unbleached all purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, diced; 1/3 cup non-hydrogenated vegetable shortening, frozen, diced; 3 1/2 tablespoons (or more) ice water; 3/4 cup sugar; 2 tablespoons quick-cooking tapioca; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons fresh lemon juice; 3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges; 9- to 9 1/2-inch-diameter ceramic deep-dish pie plate

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Deep-Dish Peach Pie with Pecan Streusel ToppingHans Gissinger

If you're using a glass or metal pie dish instead of a deep-dish ceramic pie plate, be sure to keep an eye on the pie. It may cook more quickly. Baking the pie on the bottom rack of the oven ensures a crisp bottom crust.

Recipe notes

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