PEACH CRUMBLE PIE
My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!
Provided by Vanessa Findiesen
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
- Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
- Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
- Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g
PEACH CRUMB PIE
Peach Crumb Pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and line pie pan with pie crust.
- Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
- Pour peaches into pie crust.
- To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
- Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
- Bake for 45-50 minutes until golden brown.
Nutrition Facts : Calories 248 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
PEACH CRUMB PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees F.
- To make the filling:
- In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
- To make the topping:
- Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
- To assemble:
- Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
- Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.
PEACH CRUMBLE PIE
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h15m
Number Of Ingredients 11
Steps:
- Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.
Nutrition Facts : Calories 379 g, Fat 20 g, Fiber 2 g, Protein 4 g
MOM'S PEACH PIE
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
BAUGHERS FRESH PEACH CRUMB PIE
Steps:
- 1. Crumb the butter, sugar, flour and salt with a pastry blender until well mixed 2. Set aside 3/4 cup of the crumbs 3. Press remaining crumbs into the bottom of a 9 inch pan about 3/4 of the way up the side 4. Combine peaches, cornstarch, sugar and lemon juice and mix well 5. Arrange peach mixture in crumb shell 6. Bake in 425 degree oven for 20 minutes 7. Remove from oven and sprinkle remaining top with reserved crumbs. 8. Return to oven and continue to bake for 20-30 minutes.
PEACH CRUMB PIE
My husband loved this (he ate half of it in one serving) I got the recipe from the Weight Watchers cook book, the only thing I changed was the pie crust. It was awsome...a must try, the crust change may have changed to points but it was worth it.
Provided by Pamela Young
Categories Pie
Time 1h55m
Yield 1 Pie, 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat Oven to 375 degrees. Take the pie crust out of the freezer and let it sit.
- To Prepare filling: In medium bowl combine peaches, brown sugar, cinnamon, ginger, cornstarch and vanilla extrac; toss well. Set aside in bowl.
- To Prepare topping: In medium bowl, combine oats, flour, brown sugar, and salt. Add the butter, lemon juice and water; stir to combine.
- Transfer pie filling to the pie crust. Then press topping together to form clumps and crumble over top of filling.
- Bake 40 minutes, then loosely tent the top with aluminum foil to prevent topping from over browning. Bake 40 minutes longer.(some ovens may vary and only need 30 minutes more).
- Let cool before eating.
Nutrition Facts : Calories 216.4, Fat 5.9, SaturatedFat 1.8, Cholesterol 5.1, Sodium 126.2, Carbohydrate 40.2, Fiber 1.7, Sugar 28.4, Protein 2.1
CRUMB TOPPED PEACH PIE
I saw this scrumptious pie demonstrated on QVC. It was one of Bob Bowersox's recipes. If the whole idea of starting with a "from scratch" pie shell intimidates you, then you certainly may substitute a purchased pie shell and prebake it according to the package directions, then proceed with the rest of the instructions. Prep time does not include the 30 minutes of chilling time for the pastry crust.
Provided by HeatherFeather
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl.
- Using a pastry blender or two knives, mix until pea-sized crumbs are formed.
- Add 1 Tbsp of the ice cold water and mix, using a fork, then add another Tbsp of the water, and mix with the fork- do this until the dough forms into a mass (you may not need all of the water).
- Don't add too much water or it will get gluey.
- Wrap in plastic wrap and chill in fridge for 30 minutes.
- Roll out dough on a floured surface to 1/4" thickness.
- Line an UNGREASED 9" pie plate with the pastry, trimming excess and crimping edges.
- Line crust with a circle of wax paper, then pour raw rice or beans into the shell.
- Bake in a preheated 350 F oven until the crust turns golden brown, about 15 minutes.
- Let cool, removing the rice and paper, and set aside.
- Once pastry has cooled, preheat oven to 375 degrees F.
- For the filling,set whole peaches into a bowl of cold water to cover.
- Set this bowl near the stove.
- Remove peaches from the water using a slotted spoon, saving the bowl of water, and set the peaches onto a paper towel-lined plate.
- Fill a large saucepan with water- one big enough to hold the peaches.
- Bring water to a boil, then drop in the peaches briefly, about 30 seconds- just to blanch them.
- Immediately remove them using a slotted spoon and put them back into the bowl of cold water.
- This will help make peeling the peaches easier (you can skip the blanching step if you wish and just peel the peaches with a paring knife).
- Once the peaches are cool enough to handle, remove the skins (stubborn bits can be removed with a paring knife).
- Cut peaches into halves, discard pits, then slice peaches and put into a large mixing bowl.
- Add sugar, almond extract, and cornstarch, stirring to coat.
- Pour the filling into the cooled pie shell.
- Make the topping by first melting the butter over low heat in a small pan.
- Once the butter melts, add the sugar, flour, salt, and cinnamon and stir until crumbly.
- Immediately remove from the heat and mound the topping over the peaches.
- Place pie plate onto a rimmed cookie sheet, then pop the whole thing into the oven, preheated to 375 F, and bake until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes.
- Check often to make sure the topping isn't getting too dark- if it does, place a tent of foil over it.
- Let cool on a wire rack.
Nutrition Facts : Calories 579.2, Fat 24.6, SaturatedFat 12.7, Cholesterol 45.8, Sodium 294.4, Carbohydrate 86.5, Fiber 4.2, Sugar 47.8, Protein 6.4
PEACH CUSTARD CRUMBLE PIE
This peach crumb pie recipe evolved from a recipe I obtained from a wedding gift cookbook. Delicious as it was, I wanted to make it all mine. After several years I think I have it.
Provided by 2WolfeCatPack
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Dust the pie crust with flour.
- Combine sugar, flour, butter, eggs, and nutmeg for filling in a medium bowl. Gently fold in peaches. Pour into the prepared pie crust.
- Mix flour, oats, brown sugar, and cinnamon for topping together in another bowl. Pour in melted butter and toss with a fork until crumbs form. Sprinkle the crumb mixture over the pie filling.
- Bake in the preheated oven until lightly browned, about 45 minutes.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 65.6 g, Cholesterol 82.1 mg, Fat 22.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 10.9 g, Sodium 142.6 mg, Sugar 41.6 g
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