Peaches And Cream Streusel Pie Recipes

STOVETOP PEACHES WITH STREUSEL TOPPING AND ZESTY SOUR CREAM

Steps:

• In a medium bowl, whisk the sour cream and a few gratings of zest from the orange and the lemon until smooth. Add the juice from half of the orange and half of the lemon. Taste to see if it has a fresh taste from the citrus. If not, add the juice from the remaining fruit halves. Whisk to blend and set aside.
• With a small paring knife, cut around the center of each peach to halve it and remove the pit. Place the peach halves on a flat surface and cut them into 1/2-inch thick slices.
• Heat a small saute pan and add the honey. It should start to foam and bubble. Keep the heat low and allow the honey to simmer gently. Note: the honey becomes extremely hot - be careful to keep the heat low.
• In a large skillet over medium heat, melt the butter. When it begins to froth and turn light brown on the edges, add the peach slices and stir to coat with the butter. Cook, stirring from time to time, until the peaches become tender, 3 to 5 minutes. Add the lime zest and juice. Stir to blend. Meanwhile, check the honey. It should be a golden brown. If the foam prevents you from seeing the color, remove the pot from the heat and blow on the center of the foam to see the color beneath. Pour the honey over the peaches and stir to blend.
• Remove the skillet from the heat and spoon the peaches into individual serving plates or a platter. Top with the Streusel Topping and a dollop of the sour cream.
• Preheat oven to 350 degrees F.
• Mix together until incorporated and in clumps. Place onto a baking sheet and bake for 8 to 10 minutes, or until golden brown. Use as needed.

PEACHES-AND-CREAM STREUSEL PIE

Steps:

• For crust:
• Blend flour and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until butter is reduced to pea-size pieces. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day.
• For topping:
• Combine all ingredients in medium bowl. Stir until small clumps form. Chill up to 1 day.
• For filling:
• Combine sugar and cream in heavy large nonstick skillet. Bring medium saucepan of water to boil. Drop 3 peaches into water and blanch 1 minute. Transfer peaches to bowl of ice water. Peel peaches and slice thinly, letting slices drop into sugar-cream mixture in skillet. Repeat with remaining peaches. Cook peach filling in skillet over medium-high heat until peaches are tender and sugar-cream mixture is reduced almost to glaze, stirring often, about 10 minutes. Set aside.
• Preheat oven to 375°F. Roll out dough to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp. Pierce crust with fork; freeze 10 minutes. Line crust with foil and beans or pie weights; bake 10 minutes. Remove foil and beans and bake crust until pale golden, pressing with back of fork if crust bubbles, about 10 minutes longer.
• Spoon peach filling into warm crust. Sprinkle with topping. Bake pie until filling bubbles and topping is golden brown, placing baking sheet under pie to catch any drippings, about 50 minutes. Cool pie on rack at least 30 minutes.

FRESH PEACHES AND CREAM RUSTIC PIE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

STREUSEL PEACH PIE

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. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PEACHES AND CREAM PIE

Steps:

• Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out pie crust into a 12-inch circle, about 1/8" thick. Fit crust into a 9-inch pie plate. Fold edges under and crimp. Using a fork, prick the bottom and sides of the crust.
• Line with parchment paper and fill with pie weights. Bake for 20 minutes. Remove weights and parchment, transfer to a baking rack and cool for 30 minutes.
• Peel 5 of the peaches. Slice into 1/4 inch slices. Arrange the peach slices in overlapping concentric circles in the pie crust.
• In a medium mixing bowl, whisk together sour cream (1 cup), egg yolks (3), sugar (1 cup), flour (1/4 cup), and vanilla (1 teaspoon) just until blended. Pour custard over peach slices on the pie plate.
• Bake pie for 30 minutes or just until the custard begins to set. If the crust is browning too quickly, cover the edge loosely with aluminum foil.
• Meanwhile, make the streusel topping by combining butter (4 tablespoons), flour (1/2 cup), sugar (1/4 cup), and cinnamon with your until the mixture resembles coarse crumbs.
• After the initial 30-minute baking, remove the pie from the oven and evenly sprinkle the top with the streusel topping. Return the pie to the oven and bake another 15 minutes longer or until the streusel is nicely golden and a knife tip inserted into the center comes out of the pie clean.
• Cool pie completely on a wire rack before serving. Top decoratively with remaining peach and serve.

STREUSEL CREAM PEACH PIE

Steps:

• Slice peaches and place in the pie shell.
• Sprinkle with 1/2 cup sugar and nutmeg.
• Beat egg and cream together and pour over peaches.
• Mix together brown sugar, butter and flour until crumbly (don't overmix).
• Sprinkle crumb mixture over peaches.
• Bake at 425 degrees for about 30 to 35 minutes, or until lightly browned.
• Serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream.

PEACH STREUSEL PIE

Steps:

• Line a 9-in. pie plate with pastry; flute edges. line the pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, combine the sugar, cornstarch, lemon juice and peaches. Spoon into pastry shell. In another bowl, combine the brown sugar, granola, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 35-40 minutes or until filling is bubbly. Cool on a wire rack. Serve warm with ice cream.

PEACH AND CREME FRAICHE PIE

Steps:

• Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
• Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
• On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.
• Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.
• Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
• Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

IMPOSSIBLE PEACHES AND CREAM PIE

Steps:

• Heat oven to 375 degrees F.
• Grease 10 inch pie plate.
• Pat peach slices dry; place in plate.
• Beat remaining ingredients except streusel and cream until smooth, 15 seconds in blender on high. Pour into plate.
• Sprinkle with streusel.
• Bake until knife inserted in center comes out clean, 40-45 minutes.
• Top each serving with whipped cream.

PEACHES & CREAM CRUSTLESS PIE (OR CRUST, IF YOU WISH!) RECIPE - (4.4/5)

Steps:

• 1. Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights. 2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack until softened and juice is released, about 30 minutes, flipping halfway through baking. 3. Place crust on lower-middle rack and bake until edges are lightly browned, about 15 minutes. Remove crust from oven and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are caramelized, about 5 minutes. Cool crust and peaches for 15 minutes. 4. Reduce oven temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. Pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie on wire rack for at least 3 hours. Serve.

PEACHES AND CREAM PIE

Steps:

• Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
• In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
• Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
• Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.