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Rhubarb Peach Pie with a Crunchy Macaroon Topping

Recipe courtesy Megan McDiarmid
Show:	The Best Of
Episode:	Out of the Way Places

1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking)

For the filling:
5 tablespoons all-purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 egg
1 orange, zested and juiced
14 ounces chopped rhubarb
12 ounces peeled, sliced peaches
Topping, recipe follows

Preheat the oven to 375 degrees F.

Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.

Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.

Topping:
2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about
25 degrees lower than the recipe calls for, so that they will dry out with no browning)
3/4 cup whole pecans
1/4 cup light brown sugar
6 tablespoons cold sweet butter, cut into 1/4-inch cubes

Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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