Peach Streusel Pie

• 1/4 cup walnuts, finely ground in a food processor
• 1/4 cup pecans, finely ground in a food processor
• 1 cup flour
• 1/2 cup dark brown sugar
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 3 pounds ripe peaches (about 8), peeled and sliced (see Notes)
• About 1 tbsp. sugar
• 1 tablespoon quick-cooking tapioca (see Notes)

1. Put an oven rack in the middle position and preheat oven to 350u0b0. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
2. Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
3. 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 90u0b0 after every 3 or 4 passes of the rolling pin to keep it from sticking. 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.
4. Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. Let cool to room temperature, at least 2 1/2 hours, before serving.
5. Note: Nutritional analysis is per serving.
6. If your peaches are exceptionally juicy, toss with an additional tbsp. of tapioca. To peel peaches, make a small x on the bottom of the fruit, then plunge into boiling water for 30 seconds. Once cool, the skin will pull free.

walnuts, pecans, flour, brown sugar, salt, unsalted butter, peaches, sugar, tapioca

Taken from www.myrecipes.com/recipe/peach-streusel-pie (may not work)