Peach Pie with Heath Bar Crumb Topping
Recipe GLPRe1a0939abaad19
A delicious dessert featuring fresh peaches in a buttery homemade pie crust, topped with a crunchy, chocolate-toffee crumb topping made from Heath bars, pecans, and brown sugar. Bake until the filling bubbles thickly and the topping turns golden brown, then cool before serving for best flavor.
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Ingredients
5 tablespoons cold unsalted butter, cut into ¼" pieces
5 tablespoons cold vegetable shortening (such as Crisco), cut into about 10 pieces
1½ cups all-purpose flour
½ teaspoon salt
5 cups peeled and sliced fresh peaches
¼ cup sugar
2½ tablespoons cornstarch
2 teaspoons fresh lemon juice
1 cup coarsely chopped Heath bars (about three 1.4 ounce bars)
½ cup pecan halves or pieces
Directions
Place the cold butter and vegetable shortening on a plate and freeze for 10 minutes to keep them firm.
In a large bowl, whisk together the flour and salt. Scatter the chilled butter and shortening pieces over the flour mixture and toss lightly to coat. Using a pastry blender or your fingertips, work the fat into the flour until the mixture resembles coarse meal with some pea-sized pieces of fat remaining.
Sprinkle 6 to 8 tablespoons of ice water over the mixture, drizzling it gradually and mixing with a large fork until the dough just begins to come together. Press the dough into a ball.
Place the dough on plastic wrap and flatten it into a disk about ¾ inch thick. Wrap tightly and refrigerate for 1 to 2 hours until firm.
On a lightly floured sheet of wax paper, roll the chilled dough into a 13-inch circle. Invert the circle over a 9-inch deep-dish pie pan and carefully peel away the wax paper. Tuck the dough gently into the pan without stretching, and fold the overhang to create an upstanding ridge around the edge. Crimp or flute the edge decoratively if desired.
Place the sliced peaches in a large mixing bowl.
In a small bowl, whisk together the sugar and cornstarch until well combined.
Add the sugar-cornstarch mixture to the peaches and stir gently until the peaches are evenly coated.
Stir the lemon juice into the peach filling. Pour the filling into the prepared pie shell and smooth the surface with a spoon, distributing the fruit evenly.
In the bowl of a food processor, combine the coarsely chopped Heath bars, the remaining 1½ cups flour, pecans, ¼ cup sugar, and ½ teaspoon salt. Pulse repeatedly until the Heath bars are well chopped, then scatter the cold butter pieces over the mixture.
Pulse the food processor again until the Heath bars are finely chopped and evenly distributed throughout.
Transfer the topping mixture to a large bowl and rub it between your fingers to create uniform, gravel-like crumbs. Refrigerate until ready to use.
Preheat your oven to 400°F. Bake the assembled pie for 20 minutes, then carefully remove it from the oven.
Spread the chilled crumb topping evenly over the pie, using a fork to rake and distribute it uniformly across the surface.
Return the pie to the oven and reduce the temperature to 375°F. Bake for an additional 35 to 40 minutes, until the topping is rich golden brown and the fruit filling bubbles thickly at the edges.
Transfer the pie to a cooling rack and allow it to cool for at least 1 to 2 hours before slicing. This resting time allows the filling to set properly for clean slices.
