Streusel Peach Pie Recipe 455

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STREUSEL PEACH PIE



Streusel Peach Pie image

I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

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.

Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH STREUSEL PIE



Peach Streusel Pie image

Dad will want to save room for dessert when this peach pie from our Test Kitchen is on the menu. Serve each warm juicy slice with a scoop of vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
5 cups sliced fresh or frozen peaches, thawed
TOPPING:
2/3 cup packed brown sugar
1/2 cup granola cereal (without raisins)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Vanilla ice cream

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.

Nutrition Facts : Calories 360 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 168mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 4g fiber), Protein 3g protein.

PEACHES-AND-CREAM STREUSEL PIE



Peaches-and-Cream Streusel Pie image

Yield Makes 8 servings

Number Of Ingredients 16

Crust
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup solid vegetable shortening, frozen, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Topping
1/2 cup sugar
1/2 cup chopped pecans
1/3 cup all purpose flour
1/4 cup old-fashioned oats
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
3 tablespoons whipping cream
3 pounds medium peaches

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.

PEACH STREUSEL PIE



Peach Streusel Pie image

This is my sister-in-laws recipe, I have made every year for 6 years without any complaints. I hope you give it a try.

Provided by Dusty Gold

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
1 9" unbaked pie shell
2 lbs ripe peaches, washed and sliced
1/2 cup sugar
1/4 teaspoon nutmeg
1 egg
2 tablespoons cream
1 teaspoon vanilla

Steps:

  • Combine brown sugar and flour.
  • Cut in butter until mixture resembles medium crumbs.
  • Sprinkle 1/2 cup crumb mixture over bottom of pie shell.
  • Add peaches.
  • Sprinkle with sugar and nutmeg.
  • Beat egg, cream and vanilla; pour over peaches.
  • Cover with remaining crumbs.
  • Bake 40 to 45 minutes at 400 degrees or until top is evenly golden brown.

DEEP DISH PEACH STREUSEL PIE



Deep Dish Peach Streusel Pie image

This is VERY loosely based on some of the pie instructions in How to Cook Everything. I've done a lot of adjusting and tweaking. A food processor is used to make the pie dough. I like the filling with all brown sugar, but you can substitute all white sugar, or use a combination. The topping is best with brown sugar. I prefer walnuts for the topping, but any kind of nut is okay. Note: after some experimentation, I've adjusted the streusel.

Provided by Chocolatl

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
10 tablespoons cold unsalted butter, cut in pieces
4 tablespoons cold water, approximately
2 2/3 lbs peaches
2/3 cup brown sugar
ground nutmeg
ground ginger (optional)
2 tablespoons cornstarch
4 tablespoons butter, at room temperature
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup all-purpose flour, approximately

Steps:

  • Make dough: Combine flour,salt, and sugar in food processor.
  • Pulse a few times to mix.
  • Add butter and process until mixture resembles cornmeal.
  • Remove and place in a bowl.
  • Gradually mix in enough cold water to form dough into a ball.
  • Wrap in plastic wrap and chill 30 minutes.
  • Make filling: While dough is chilling, peel, slice and pit the peaches.
  • Add brown sugar, spices and cornstarch.
  • Toss to mix.
  • Preheat oven to 375°F.
  • Roll dough out to fit a 9" deep dish pie pan.
  • Place dough in pan and crimp edges.
  • Prick bottom of dough with a fork in several places.
  • Pour the peach mixture into the crust.
  • Make topping: Beat the butter and brown sugar together.
  • Stir in the nuts.
  • Add just enough flour to make mixture crumbly.
  • Spread mixture over top of peaches.
  • Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.

STREUSEL CREAM PEACH PIE



Streusel Cream Peach Pie image

This is one of the Recipezaar recipes I 'adopted' a couple of years ago. After receiving a review, I decided to try the pie myself, and WOW,it's delicious! I prepared a homemade pie shell using real butter, and used a 1 lb. bag of frozen peaches. (Thawed and well-drained.) A heavenly aroma filled the whole house as the pie was baking, and the family and I could hardly wait for it to cool down to try a slice! Do try this; you won't be disappointed!

Provided by truebrit

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 pie shell, 9-inch
10 fresh peaches
1/2 cup sugar
1/2 teaspoon nutmeg
1 large egg
2 tablespoons cream
1/4 cup brown sugar
1/4 cup butter, softened
1/2 cup flour

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.

STREUSEL PEACH PIE RECIPE - (4.5/5)



Streusel Peach Pie Recipe - (4.5/5) image

Provided by ackmayhew

Number Of Ingredients 13

TOPPING:
Pastry for single-crust pie (9 inches)
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
whipped cream, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges. In a large bowl, combine the peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake at 375° for 35 minutes. For topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered. Bake for 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.

ROASTED-PEACH STREUSEL



Roasted-Peach Streusel image

Provided by Ruth Cousineau

Categories     Milk/Cream     Dessert     Roast     Kid-Friendly     Quick & Easy     Backyard BBQ     Peach     Almond     Summer     Birthday     Gourmet     Small Plates

Number Of Ingredients 7

5 tablespoons unsalted butter, melted, divided
4 medium peaches (about 1 1/4 pounds), halved and pitted
1/3 cup slivered almonds, toasted and cooled
1/3 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
1/2 cup heavy cream
3/4 teaspoon pure almond extract

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Drizzle 2 tablespoons butter over bottom of a 9-inch baking dish or pie plate and arrange peach halves cut sides up.
  • Pulse almonds, flour, 1/3 cup sugar, 1/4 teaspoon salt, and remaining 3 tablespoons butter in a food processor until clumps form.
  • Top peaches with streusel and bake until peaches are tender and streusel is browned, about 20 minutes (if browning too quickly, loosely cover with foil).
  • Meanwhile, whip cream with almond extract and remaining tablespoon sugar until it just holds soft peaks.
  • Serve peaches warm with cream.

PEACH STREUSEL SLAB PIE RECIPE - (4.5/5)



Peach Streusel Slab Pie Recipe - (4.5/5) image

Provided by bjlazyl

Number Of Ingredients 19

SPECIAL EQUIPMENT:
2 sticks (1-cup) unsalted butter, at room temperature and cut into small pieces, plus more for greasing the baking sheet
3 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
3 pounds peaches (about 6-peaches), cut into 1/2-inch wedges
1 1/2 cups light brown sugar, firmly packed
Juice of 1 lemon
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
3/4 cup all-purpose flour
1/2 cup sliced skin-on almonds
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Rimmed 10-X-15-inch baking sheet

Steps:

  • Adjust a rack to the bottom third of the oven and preheat to 375°F. Grease the bottom and sides of a rimmed 10-X-15-inch baking sheet with butter. Dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2-inch up the sides of the pan, filling any gaps. Set aside. Filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes. Streusel: While the pie bakes, make the streusel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened. Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let the pie cool. Serve warm or at room temperature.

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