Peach Cream Crumble Pie Recipes

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PEACH CRUMBLE PIE



Peach Crumble Pie image

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

1 (9 inch) pie crust pastry
9 medium (2-1/2" dia) (approx 4 per lb)s fresh peaches, peeled and halved
¾ cup white sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, cut into small pieces
1 pinch salt
1 pinch ground nutmeg, or to taste

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

SOUR CREAM PEACH CRUMBLE PIE



Sour Cream Peach Crumble Pie image

This pie is super rich with a crumb topping and lattice crust. You can use fresh or canned peaches and it comes out great!

Provided by Pat Turner

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
5 medium (blank)s fresh peaches - peeled, pitted, and sliced
1 cup sour cream
¾ cup white sugar
⅓ cup all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
6 tablespoons all-purpose flour
¼ cup brown sugar
¼ teaspoon ground cinnamon
3 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.
  • Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.
  • Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.
  • Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 392 calories, Carbohydrate 48.2 g, Cholesterol 19.3 mg, Fat 20.7 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 209 mg, Sugar 23.5 g

PEACH CRUMB PIE



Peach Crumb Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

5 large, ripe but firm peaches, peeled, pitted and sliced (3 pounds)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cornstarch
Juice of 1/2 lemon
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch salt
4 tablespoons unsalted butter, cut into small cubes
1/3 cup sliced almonds
1 roll store-bought pie dough (recommended: Pillsbury)
2 tablespoons unsalted butter, thinly sliced

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.

EASY PEACH CREAM PIE



Easy Peach Cream Pie image

I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
2 large eggs, lightly beaten
1 cup sugar
1/4 cup all-purpose flour
Dash salt
1 cup heavy whipping cream
1 teaspoon vanilla

Steps:

  • Preheat oven to 375°. 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. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH CREAM PIE



Peach Cream Pie image

From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. "The sour cream filling and cinnamon crumb topping complement the fruit flavor," she maintains.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
4 cups unsweetened sliced peaches (about 6 medium)
1 cup sugar, divided
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream
TOPPING:
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate. , For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches. , Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes. , Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 498 calories, Fat 23g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 419mg sodium, Carbohydrate 67g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.

PEACH CRUMBLE PIE



Peach Crumble Pie image

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

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon fine salt
2 teaspoons granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

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

PEACH CRUMBLE SLAB PIE



Peach Crumble Slab Pie image

Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off. Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque. When peaches and nectarines aren't in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears. It's best eaten after it cools on the day you bake it, but no one will turn it down the next day, either.

Provided by Melissa Clark

Categories     dessert

Time 3h30m

Yield 12 to 16 servings

Number Of Ingredients 18

2 1/2 cups/300 grams all-purpose flour, more as needed
3/4 teaspoon/4 grams fine sea salt
2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
4 to 6 tablespoons ice water, as needed
6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
1 1/4 cups/135 grams packed light brown sugar, more to taste
1/3 cup/50 grams instant tapioca
Zest of 3 lemons
3 tablespoons/45 milliliters fresh lemon juice
1 1/2 teaspoons/5 grams finely grated nutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
1 teaspoon/6 grams fine sea salt
1 1/2 cups/180 grams all-purpose flour
1 cup/200 grams packed dark brown sugar
2 teaspoons/10 grams ground cinnamon
1 1/2 teaspoons/3 grams ground ginger
1/2 teaspoon/3 grams fine sea salt
1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

Steps:

  • Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
  • Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan (you don't need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping.
  • Make the filling: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
  • Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
  • Make the crumble topping: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
  • Assemble the pie: Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 39 grams, TransFat 1 gram

PEACH CRUMBLE PIE



Peach Crumble Pie image

Make and share this Peach Crumble Pie recipe from Food.com.

Provided by barefootmommawv

Categories     Pie

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
4 cups peaches, quartered and peeled (8 to 10 medium)
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
2 tablespoons whipping cream
1 egg
1/2 cup Gold Medal all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, softened (or margarine)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl(1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling).
  • Heat oven to 425°F
  • On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside down 9 inch glass pie plate. Fold pastry into quarters, place in pie plate. unfold and ease into plate, pressing firmly against bottom and side. Trim over hanging edge of pastry to one inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
  • Place peaches in pastry lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
  • Cover edge of pastry with 2 to 3 inch wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.

PEACH CRUMBLE PIE



Peach Crumble Pie image

Make this peach crumble pie for your next summertime get together. The crunchy crumble topping mixed with the soft, sweet peaches makes for a heady dessert that no one can resist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon fine salt
1 tablespoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
2/3 cup packed light-brown sugar
2/3 cup all-purpose flour (spooned and leveled)
2/3 cup old-fashioned rolled oats
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

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 6 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 two disks with dough, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
  • Preheat oven to 375 degrees with rack in the bottom of the oven. Lightly flour a rolling pin and work surface and roll out one disk of dough to a 12-inch round. Reserve remaining dough for another use. Place in a 9-inch pie plate and trim with kitchen scissors. Fold overhang under, and crimp edges. Transfer to refrigerator while making filling. 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 or a pastry cutter, 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 30 minutes to 1 hour 45 minutes. Let cool on a wire rack 1 1/2 hours before serving.

More about "peach cream crumble pie recipes"

PEACH CRUMBLE PIE | SOUTHERN LIVING
2021-05-11 Step 1. Preheat oven to 400°F with oven rack in lower third of oven. Fit piecrust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Chill piecrust, …
From southernliving.com
Total Time 5 hrs 25 mins
  • Preheat oven to 400°F with oven rack in lower third of oven. Fit piecrust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Chill piecrust, uncovered, while preparing the filling. Place a rimmed baking sheet lined with aluminum foil in oven to preheat for 20 minutes.
  • Meanwhile, stir together flour, pecans, ½ cup of the brown sugar, 1 teaspoon of the cinnamon and ½ teaspoon of the salt in a medium bowl. Add butter; pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use.
  • Toss together peaches, cornstarch, ginger, lemon juice, vanilla, remaining ¾ cup brown sugar, and remaining 1 teaspoon each cinnamon and salt in a large bowl. Let stand at room temperature 5 minutes.
  • Sprinkle cornmeal evenly over bottom of chilled piecrust. Top with peach mixture and all its juices from bowl. Crumble the pecan mixture evenly over top. Place pie on preheated baking sheet, and bake at 400°F until liquid is bubbly and thickened and crumble topping is golden brown, 1 hour to 1 hour 15 minutes, shielding pie with aluminum foil after 35 minutes if needed to prevent excess browning.


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From tasteandtellblog.com


SUPER EASY PEACH CRUMBLE PIE RECIPE (NO PEELING THE PEACHES)
Preheat oven to 375 degrees. Make filling in a large bowl, toss together. Combine the peaches with the sugar, and flour Toss lightly. Make topping in a small bowl combine brown sugar, flour and oats and using hands work in butter until large clumps form. Transfer peach filling to pie shell, then sprinkle with crumb topping.
From stayingclosetohome.com


THE BEST CANNED PEACH PIE RECIPE - SUGAR AND CHARM
2022-06-10 Preheat the oven to 425 degrees F (190 degrees C). Using a sieve and a large bowl, drain peaches. You want to remove all of the excess juice from the peaches and discard the juice. In a large bowl, combine canned peaches, sugar, …
From sugarandcharm.com


PEACH CRUMBLE PIE (WITH FRESH OR FROZEN PEACHES)
2022-06-10 Remember to fully thaw frozen peaches! Add the peaches, brown sugar, flour, lemon juice, cinnamon, and salt to the bowl. Mix well and set aside. Set out a smaller mixing bowl for the crumble top. Add the oats, flour, brown sugar, cinnamon, and salt. Mix well. Then add in the cold butter cubes.
From aspicyperspective.com


PEACH CRUMBLE PIE - VEENA AZMANOV
2016-05-28 Peach Pie with Crumble Topping Step by step instructions Pie Crust. In a food processor add the flour, salt, chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork.; Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds …
From staging.veenaazmanov.com


PEACH RECIPE: A PIE TO MAKE WHEN YOU'VE BOUGHT TOO MUCH …
2022-06-09 Add the melted butter and process until well-combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Freeze the crust for about 30 minutes. Allow the vanilla ice cream to sit at room temperature until slightly softened, about 15 minutes. Coarsely crush the remaining 10 vanilla wafers.
From southernkitchen.com


PEACHES AND CREAM PIE RECIPE - THE SPRUCE EATS
2021-07-11 Preheat the oven to 450 F. Roll the dough into an 11- to 12-inch circle. Fit the dough into a 9-inch pie plate and flute the edges . Press a sheet of foil or parchment paper over the bottom and up the sides of the crust and fill with pie weights or dry beans. Bake for about 10 minutes, or until it just begins to color.
From thespruceeats.com


CRUMBL PEACHES AND CREAM COOKIES - LIFESTYLE OF A FOODIE
2021-06-23 Mix all the dry ingredients together in a large bowl. Add in the cooled-down melted butter, and beaten egg and egg yolk to the dry mixture. Mix until a dough forms. Scoop it out with a large cookies scooper. Roll it in the graham cracker crumbs then press onto the 3 …
From lifestyleofafoodie.com


THIS EASY PEACH CRUMBLE PIE RECIPE HAS A PRESS-IN CRUST - THE ...
2021-07-24 Step 5. Make the filling: While the crust is chilling, pit and cut the peaches into approximately 3/4-inch-thick slices. In a large bowl, mix together the sugar, cornstarch and salt until no lumps ...
From washingtonpost.com


PEACH-BLACKBERRY BUTTERMILK PIE RECIPE
2022-06-11 Ingredients 3 cups fresh blackberries 3 fresh peaches - peeled, pitted, and sliced 3 tablespoons cornstarch ¾ cup white sugar 1 double crust ready-to-use pie
From healthiestfoodrecipes.com


KETO PEACHES AND CREAM PIE - EASY NO-BAKE SUGAR-FREE DESSERT
2022-06-14 Prepare the Crust: Preheat the oven to 325° and grease the bottom and sides of an 8-10" springform pan with butter. Line the bottom and the sides of the pan with parchment paper. Add all the crust ingredients to the bowl of a food processor. Pulse until crumbly.
From mycrashtestlife.com


CUSTARD PEACH PIE - CINCYSHOPPER
2020-05-18 Preheat oven to 425. Pierce pie crust several times with a fork and prebake for 5-10 minutes. Beat egg yolks in a medium bowl until blended. Add yogurt, sugar, vanilla and flour. Beat until smooth. Set aside. Pat peach slices dry and place in bottom of pie crust. Pour custard mixture over peach slices.
From cincyshopper.com


PEACH CRUMBLE PIE – DELICIOUS AND EASY DESSERT RECIPE
2019-05-25 Place peaches and both sugars in a medium-sized saucepan and heat over medium-high. Stir until both sugars are melted and well-combined. Add cinnamon and nutmeg to the filling mixture and stir. Add the cornstarch to thicken up the entire mixture. Mix for another 2-3 minutes and pour into the pie shell.
From 5minutesformom.com


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