The bottom of this pie crust is rustic but the top is a nice crunchy sweet crumble that will balance it all out. I think when I make it next time I will add some blueberries just under the crumble after the first half of baking.
BASIC PIE CRUST:
3 cups flour
1 tablespoon raw sugar
1 teaspoon salt
1/2 cup unsalted butter (cold)
1/2 shortening (cold)
1/2 cup cold water
3 lbs fresh peaches
Juice from one lemon
Zest of 1 lemon
1 cup plus 9 tablespoons sugar
1 and 1/2 teaspoon vanilla extract
1 teaspoon ground nutmeg
COCONUT CRUMB TOPPNG:
2 cup all-purpose flour
1 1/2 cups sugar
3/4 teaspoon salt
1 1/2 cup almonds
1 1/2 cup sweetened flaked coconut
2 sticks cold unsalted butter, cut into 1/4-inch pieces
3 tablespoon milk
If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
Combine the flour, sugar, and salt in a processor. Add the butter and pulse to coat with flour.
Add the butter into the flour to break it up partially. Large, random-size pieces of butter will remain.
Add the cold shortening, pulse then continue to cut both fats into the flour the flour has a meal-like consistency.
Drizzle ¼ cup of the water here and there over the mixture. Continue to pulse. Sprinkle on the remaining water and continue mixing, with a few more pulses just until the dough pulls together. Gently pack the dough into a ball.
Place the dough on a long sheet of plastic wrap and dust it lightly with flour.
Flatten the dough into a disk slightly less than ¾” thick. Wrap in the plastic, place this inside a plastic bag, and refrigerate for at least 1 to 2 hours before rolling.
Invert the pastry over a 9 1/2-inch deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge. Place in the freezer for 15 minutes.
Combine the peaches, lemon juice, lemon zest, and 1 cup of the sugar in a large bowl and toss well to mix.
Set aside for 10 minutes to juice. Preheat the oven to 400 degrees F.
In a small bowl, mix the cornstarch with the remaining 9 tablespoons sugar. Sprinkle this mixture over the fruit and mix well. Stir in the vanilla and nutmeg.
Turn the filling into the chilled pie shell and smooth the filling with your hands to even it out.
Place the pie on the center oven rack and bake for 35 minutes.
Meanwhile, make the topping. Combine the flour, sugar, salt, almonds, and coconut in a food processor and pulse to your liking. Scatter the butter over the top and pulse until the mixture resembles fine crumbs. Add the milk and process again until the crumbs are to your liking.
Transfer to a large bowl and rub gently between your fingers to make the crumbs uniform in texture. Refrigerate until ready to use.
Remove the pie from the oven and reduce the temperature to 375 degrees F Carefully dump the crumbs in the center of the pie and spread them evenly with your hands. Press on the crumbs gently to compact them.
Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any spills. Bake until the juices bubble thickly around the edge, about 30 minutes.
Transfer the pie to a wire rack and let cool for at least 1 hour before serving. If you eat one too early remember, there is no wrong way to eat a pie.