Peach Streusel Pie

Ingredients

• 0.5 cup t brown sugar dark
• 1 cup flour 
• 3 pounds peaches ripe peeled sliced ( 8) (see Notes)
• 0.3 cup pecans finely
• 1  pie crust dough 
• 1 tablespoon cooking tapioca (see Notes)
• 0.3 teaspoon salt 
• 1 tbsp sugar 
• 8 tablespoons butter unsalted melted
• 0.3 cup walnuts finely

Equipment

• bowl
• frying pan
• baking sheet
• oven
• rolling pin

Directions

1. Put an oven rack in the middle position and preheat oven to 35
2. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl.
3. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
4. Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
5. Dust your counter and rolling pin with flour. With short strokes from center outward, roll dough into a 12-in. circle (about 1/8 in. thick), turning 90 after every 3 or 4 passes of the rolling pin to keep it from sticking.
6. Transfer dough to a 9-in. deep-dish glass pie plate, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang to 1/2 in., tuck edge under, and crimp edge. Pile peaches into crust, then top with streusel.
7. Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour.
8. Let cool to room temperature, at least 2 1/2 hours, before serving.