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La Belle Cuisine
Ruston Peach Crumb Pie
 
Louisiana Real
and Rustic
Emeril Lagasse with Marcelle Bienvenu,
1996, William Morrow & Co.
"Sweet, ripe peaches flavored with brown sugar,
cinnamon
and nutmeg,
then topped with crunchy pecans, make for a
delectable
summertime pie."
One 9-inch pie
Crust
1 1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) butter,
cut into small pieces
1 tablespoon ice water
1. Combine the flour, sugar, and salt in a mixing bowl. Add the butter
and work it into the dry ingredients using your hands until the mix-
ture
resembles coarse
crumbs. Mix in the water. Form into a flat-
tened
ball, wrap in plastic wrap, and
refrigerate for about 1 hour.
2.
Pat out the dough on a lightly floured surface and dust it lightly
with
flour. Roll the dough into a circle, 12 inches in diameter and 1/8
inch
thick. Place
the crust in a 9-inch pie pan. Crimp the edges.
Refrigerate
until ready to use.
Filling:
1 1/2 cups water
1/4 cup (packed) light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch of black pepper
2 pounds peaches, peeled, pitted, and
cut into wedges (about 3
cups)
3. Combine the water, brown sugar, cornstarch, salt, cinnamon,
nutmeg
and pepper in a saucepan over high heat. Bring to a
boil
and whisk
until smooth. Remove
from the heat.
4.
Put the peaches in a bowl and pour the syrup over them. Toss
to
coat evenly. Let cool for about 10 minutes.
Topping:
1/2 cup (packed) light brown sugar
1/2 cup flour
1 cup pecan pieces
1/2 stick (4 tablespoons) butter,
cut into small pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
5. Preheat the oven to 350 degrees F.
6.
Combine the sugar, flour, pecans, butter, cinnamon, and nutmeg
in a
mixing bowl. Using your fingers, work the mixture together.
Form into
a ball.
7. Remove the pie crust from the refrigerator. Pour in the peach
mixture
and spread evenly. Crumble the topping evenly over
the
top of the peaches.
8.
Bake for 1 hour, or until the crust and top are nicely browned.
9.
Cool for 10 to 15 minutes before slicing to serve.
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