STREUSEL PEACH PIE
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
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
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
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.
SUNSET'S PEACH STREUSEL PIE
From the magazine's August 2007 edition: "A crisp streusel topping studded with walnuts and pecans perfectly accents tender, sweet peaches." Prep/cook time = 2 hrs + at least 2-1/2 hrs cooling time. Nutrition facts: 491 cals, 243 cals from fat, 5.5g protein, 27g fat (12g sat fat), 59g carb (3.4g fiber), 354mg sodium, 45mg chol.
Provided by Heather3271
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put an oven rack in the middle position and preheat oven to 350 degrees. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
- Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
- Dust your counter and rolling pin with flour. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch deep-dish glass pie plate, letting it fall into place. (If you push or stretch the dough, it will shrink back when baked.) Trim overhang to 1/2 inch, tuck edge under, and crimp edge. Pile peaches into crust, then top with streusel.
- Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. Let cool to room temperature, at least 2-1/2 hours, before serving.
- NOTES: "If your peaches are exceptionally juicy, toss with an additional tbsp of tapioca. To peel peaches, make a small X on the bottom of the fruit, then plunge into boiling water for 30 seconds. Once cool, the skin will pull free.".
Nutrition Facts : Calories 452.9, Fat 24.4, SaturatedFat 9.7, Cholesterol 30.5, Sodium 206.1, Carbohydrate 56.6, Fiber 4.4, Sugar 31, Protein 5.5
PEACH STREUSEL PIE
Make and share this Peach Streusel Pie recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 57m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg white until foamy; brush over bottom and sides of pastry.
- Mix flour and sugars; cut in butter until crumbly.
- Sprinkle 2/3rds in bottom of shell; top with peaches.
- Sprinkle with remaining crumbs.
- Bake at 375* for 45 minutes, or until bubbly.
Nutrition Facts : Calories 464, Fat 18.6, SaturatedFat 7.5, Cholesterol 20.3, Sodium 233.7, Carbohydrate 71.4, Fiber 3.5, Sugar 43.1, Protein 5.8
PEACH PIE WITH ALMOND-PECAN STREUSEL
Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."
Provided by Beth A.
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
- Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
- Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
- Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.
Nutrition Facts : Calories 453.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 22.9, Sodium 242.6, Carbohydrate 53.7, Fiber 4, Sugar 30.4, Protein 6.6
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- Put an oven rack in the middle position and preheat oven to 350°. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
- Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
- Dust your counter and rolling pin with flour. With short strokes from center outward, roll dough into a 12-in. circle (about 1/8 in. thick), turning 90° after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-in. deep-dish glass pie plate, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang to 1/2 in., tuck edge under, and crimp edge. Pile peaches into crust, then top with streusel.
- Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. Let cool to room temperature, at least 2 1/2 hours, before serving.
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