Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 8 servings

Ingredients
Crust
1 cup flour

1/4 cup unsalted butter, chilled cut into small pieces

1/4 cup vegetable shortening, chilled, cut into small pieces

1/4 teaspoon salt

2 tablespoons ice water

Streusel


1/3 cup firmly packed brown sugar

1/3 cup flour

1/3 cup unsalted butter, chilled, cut in small pieces

1/3 cup finely chopped pecan pieces

Filling


3 pounds ripe peaches

3/4 cup sugar

1/3 cup flour

1 tablespoon lemon juice

RATE THIS RECIPE

Based on 1 ratings

Preparation Method

To Make Crust:

  1. In a 1 1/2-quart bowl, combine 1 cup flour, butter, shortening and salt with the back of a fork.*
  2. Gently fold in ice water and form dough into a ball, flatten slightly and wrap in plastic wrap.
  3. Place in Sub-Zero refrigerator for at least an hour.

To Make Streusel:

  1. Combine brown sugar, flour, butter and chopped pecans in a small bowl and using fingers, “rub” the butter into the dry ingredients.*
  2. Set aside.

To Make Filling:

  1. In 6-quart saucepot on Wolf cooktop over high heat, bring 4 quarts water to a rapid boil.
  2. With the tip of a paring knife, score the skin of each peach in half.
  3. Plunge peaches, 3 at a time, in boiling water for 1 minute. Remove them to a bowl of ice water.
  4. When cool, peel peaches, remove pits and slice into eighths.
  5. In 2-quart bowl, mix peaches, sugar, flour and lemon juice. Toss to combine.

To Make Pie:

  1. Preheat Wolf oven on CONVECTION BAKE at 350°F.
  2. Roll crust dough out on a lightly floured surface with rolling pin.
  3. Place 9” deep dish pie dish, upside down, in center of rolled dough.
  4. Roll crust so it is 2 inches larger than pie dish. Arrange dough in dish and crimp edges.
  5. Add filling in crust and sprinkle with streusel.
  6. Place pie in middle of preheated oven on Rack 4.
  7. Bake for 50 to 60 minutes until streusel is light brown and peach juices are bubbling around the sides of the pie.
  8. Remove from oven and allow to cool 1 hour. Serve with Peche De Vigne Custard Sauce.

* These ingredients can be combined in the food processor.  Pulse the ingredients repeatedly until barely combined. Continue with recipe as stated above.


; ; ;