Peach Crumble Pie Recipes

PEACH CRUMB PIE

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.

PEACH CRUMBLE PIE

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.

PEACH CRUMBLE PIE

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.

PEACH CRUMB PIE

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 SLAB PIE

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.

MOM'S PEACH PIE

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.

PEACH CRUMBLE PIE

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.

PEACH CUSTARD CRUMBLE PIE

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.

PEACH CREAM CRUMBLE PIE

Steps:

• CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges.
• FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping.
• TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.

CRUMB TOPPED PEACH PIE

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.