Peach Crunch Pie Recipe 475

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 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 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 CRUNCH PIE RECIPE - (4.7/5)

Steps:

• 1. Pulse all of the crust ingredients, except butter, shortening and water, in food processor to combine. Add 6 tablespoons butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. With processor running, add 3 tablespoons water; pulse until moist clumps form, adding additional water 1 teaspoon at a time if necessary. Shape into flat round; cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead; cover and refrigerate.) 2. Heat oven to 375°F. On lightly floured surface, roll dough to 12-inch round. Line 9-inch pie pan with dough; trim overhang to 1/2 inch. Fold overhang under; flute edges. Refrigerate 15 minutes. 3. Meanwhile, combine all of the toppings ingredients, except melted butter, in medium bowl. With fork, stir in butter until moist crumbs form. Cover and refrigerate 10 to 15 minutes while preparing filling. 4. Combine filling ingredients in large bowl, gently stirring to coat. Spoon into crust; sprinkle with topping. 5. Bake 50 to 55 minutes or until lightly browned and filling just begins to bubble, covering edge of crust with foil if browning too quickly. Cool completely on wire rack. 8 servings PER SERVING: 455 calories, 19.5 g total fat (11 g saturated fat), 5.5 g protein, 66.5 g carbohydrate, 40 mg cholesterol, 150 mg sodium, 3.5 g fiber TIP *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until skins loosen. Cool in ice water; peel skins with knife.

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.

FRENCH CRUNCH PEACH PIE RECIPE

Steps:

• Prepare pastry and bake at 450 degrees for 5 minutes. Beat eggs and lemon juice. Stir in sugar and add peaches. Turn into shell. Combine cracker crumbs, nuts, and butter and sprinkle over peaches. Cover edge of pie with foil and bake at 375 degrees for 20 minutes. Remove foil and bake until set for an additional 20 to 25 minutes. Cool on wire rack. Cover and chill before serving.

PEACH CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 pan all over
• Drain pineapple thoroughly. Pressing as much juice out as you can.
• Melt the sticks of butter.
• Cut peach slices into thirds to better fit in pan.
• Press pineapple in pan giving a thin layer on bottom.
• Add peaches on top.
• Sprinkle the 3/4 cup sugar over peaches.
• Add yellow cake mix unprepared.
• Pour melted butter on top.
• Sprinkle 1/4 cup sugar.
• Bake for 30-60 mins depending on oven. Checking every ten minutes starting at 30.

CAPTAIN JACK'S PEACH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.
• Press one pie crust into the prepared pie dish.
• Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.
• Toss peaches and rum together in a separate bowl; add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust; seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.
• Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C); bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.

CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST

Steps:

• In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
• Set aside.
• In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
• Heat the peach mixture until hot, medium heat. Do not burn. Stir.
• Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
• Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
• Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
• Cook 2 minutes.
• Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
• Place in a hot water bath for 15 minutes.
• Preparation for Oatmeal Crunch Crust:.
• In medium bowl, add the first six ingredients. Mix well.
• Sprinkle on the top of the filled pie shell.
• 10 minutes before end of baking pie, sprinkle milk over the crust.
• You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.