Spiced Peach Rhubarb Streusel Pie

Recently we’ve acquired a preference for streusel topped pies over double crusted pies.  One of the nice things about a streusel topping is that you can add spices or nuts to it that might compliment the flavours of the filling.  In this case the filling has both cinnamon and allspice so they were also added to the streusel.  Another thing about streusel toppings is that you can have your pastry rolled out and crimped and then frozen, fill your pie and then throw on the streusel and immediately bake.  It is so fast and simple.  For a double crust the bottom crust cannot be frozen, filled and then top pasty applied.  You would need to allow it to defrost so you can press the two layers together and then crimp.

I won’t post the recipe for the pastry as I’ve posted that in the past so it can be found in other posts.

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Peach Rhubarb Filling

• 500 g or 2 1/2 cups sliced rhubarb (about 1/4 in. thick)
• 500 g 2 1/2 cups peaches (peeled and sliced)
• 1/4 cup brown sugar
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 tsp cinnamon
• 1/8 tsp allspice 
• 1/4 tsp salt
• 3/4 tsp vanilla

Put frozen fruits in the dutch oven to defrost with brown and  granulated sugar to help macerate.

Once defrosted and the fruit releasing a lot of their juices add the corn starch, vanilla, all the spices and salt to the liquid from the fruit.  Stir gently but thoroughly to ensure that the cornstarch is well dissolve.  Next cook the fruit on medium heat until it reaches about 165°F, the corn starch will start to gelatinize at this point, but not fully.  Remove from heat, allow to cool and then place in fridge until ready to use. 

I prepare the pate brisée a couple of days ahead of time.  The day before baking, roll the dough out and transfer it to the chilled pie pan.  I now like to use a metal pan.  Place this in the fridge to rest 10-20 mins.  Next remove from the fridge and crimp the edges.  Wrap in plastic wrap or place in a plastic bag in the freezer until ready to use.

Prepare the Streusel Topping for Pies but add ½ tsp of cinnamon and ⅛ tsp allspice.  Place in fridge until ready to use.

Morning of baking.  Preheat the oven to 425°F and place your baking steel on the lowest rack.  Separate the yolk from egg whites into two separate bowls.  To the egg white add about 1 tsp-1 tbsp of water, mix thoroughly.  Brush this egg white onto the bottom of the pie pastry and along the walls but not the crimped edges.  This can help prevent a soggy bottom.  Place the pastry back into the freezer.  Add the egg yolk to the egg white and mix.  Save this to egg wash your saved extra bits of pastry that you might have left or your next loaf of bread.

Once the oven has reached 425°F, fill the pastry with your fruit filling.  Next top with the streusel.  Place this onto a cookie sheet and bake on the baking steel for 20 mins at 425°F.  Next add your crust shield to prevent the crimped edges from getting too browned.  Bake for another 10 mins at 425°F then reduce the temperature to 350°F, rotate the pie and bake for another 40-60 mins until the streusel is golden brown and the filling is bubbling near the center.  You can also measure the temperature of the filling at the center and if it has reached 175 -180 °F it should be gelatinized enough.

Allow to fulling cool before slicing.

Streusel

1⅔ cups streusel, to top Makes 1⅔ cups streusel, enough for one 9- or 10-inch pie topping

1 cup all-purpose flour

3 tablespoons packed light brown sugar

4 teaspoons granulated sugar

¼ teaspoon kosher salt

6 tablespoons unsalted butter, cut into ½-inch cubes, at room temperature

Stir together the flour, brown and granulated sugars, and salt in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.

Chill for at least 15 minutes before using.

The streusel will keep refrigerated for 5 days or frozen for 1 month.

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Remember, don’t throw out your extra pastry that is cut off from the bottom crust.  Chill it, then you can use cut outs and paint them or just egg wash and sprinkle with sugar to decorate your pie.

 My index of bakes