Specaloos Crumble Peach Pie

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This time of year I can’t get enough fresh peaches. A ripe peach is good as is but nothing says summer like making a peach pie. And this isn’t just any peach pie; think of it as pie on the bottom and a crumble on top. Yes, that’s right you have all of the goodness of a pie–flaking crust and a juicy fruit filling but it is topped with a crumble topping. In this case I’ve combined toasted pecans with spicy specaloos cookies for a crunchy and flavorful topping that really makes the pie sing. The only thing that makes it better is a dollop of fresh whipped cream or a scoop of vanilla ice cream. The pie can be served chilled, at room temperature or slightly warm. I prefer it slightly warm but any way you slice it, it is delicious.

Here’s a tip: If the top of the pie is browning too quickly, simply cover it with a sheet of aluminum foil.

SPECALOOS CRUMBLE PEACH PIE

1 double recipe of your favorite pie crust

Filling:

8 cups fresh white peaches, pitted and sliced, peeling optional (about 16 medium sized peaches)

2 tablespoons lemon juice

1/2 cup sugar

4 tablespoons corn starch

1/2 teaspoon salt

Topping:

1 cup toasted pecans

2 cups coarsely chopped Specaloos cookies

1/4 cup cold unsalted butter, cut into a small cubes

1/3 cup pack brown sugar

1/2 teaspoon salt

  • Preheat the oven to 425 degrees.
  • Roll the pie crust to fit a 9 x 13 casserole dish. Alternatively you can fill two- 9 inch round pie dishes or halve the recipe to make a single 9 inch pie.
  • Place the crust in the baking dish, making sure to press it into the corners and up to the rim of the dish. Crimp the edges with a fork if desired.

To make the filling:

  • Place the sliced peaches in a large mixing bowl. Drizzle with the lemon juice and toss to coat.
  • Sprinkle the sugar, corn starch and salt over the top of the peaches. Using a rubber spatula, carefully fold the dry ingredients into the peaches taking care to not mash the peaches.
  • Turn the peaches into the prepared crust lined baking dish. Set aside.

To make the topping:

  • Place the pecans in the bowl of a food processor fitted with a steel blade. Pulse the nuts until coarse, about 8-10 pulses. You want them to resemble a coarse crumble but not fine crumbs. Place the nuts in a large bowl.
  • Add the cookies to the food processor and give them 5 whirls. Drop the butter onto the cookie crumbs and continue to pulse until a coarse meal forms. Add the crumbs to the nuts.
  • Using a rubber spatula, fold the nuts and cookie crumbs together.
  • Add the brown sugar and salt and fold until just combined.
  • Pour the topping over the prepared peaches, making sure to cover the entire surface of the dish.
  • Bake for 10 minutes at 425 degrees.
  • Reduce the temperature to 350 degrees and bake for additional 25 minutes until the topping is browned and the peaches are bubbling.
  • Allow to cool slightly before serving. Top with whipped cream or vanilla extract if desired.

Serves 16

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