Deep Dish Peach Streusel Pie Food

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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.

DEEP DISH PEACH PIE



Deep Dish Peach Pie image

This pie slices beautifully and has a delicious peach filling, but the real star is the crust -- crisp, crunchy and perfectly sweet.

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 1 deep-dish pie

Number Of Ingredients 16

2 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
2 tablespoons granulated sugar, plus extra for sprinkling
1 teaspoon fine salt
1/4 cup chilled vegetable shortening
12 tablespoons cold unsalted butter, cut into cubes, plus extra for the pan
4 to 5 tablespoons ice water
2 1/2 pounds peach wedges (from 8 to 10 medium peaches), thawed and drained if frozen
3/4 cup light brown sugar
1/3 cup quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Juice of 1 lemon
Oil, for oiling the foil
1 tablespoon heavy cream

Steps:

  • For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
  • For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
  • Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
  • Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
  • Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
  • Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
  • Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

DEEP DISH PEACH PIE



Deep Dish Peach Pie image

Make and share this Deep Dish Peach Pie recipe from Food.com.

Provided by Zaney1

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 tablespoons lemon juice
1/4 teaspoon cinnamon
1 1/2 lbs fresh peaches (6 c sliced)
1/4 teaspoon nutmeg
1 1/4 cups sugar
3 tablespoons flour
2 tablespoons sugar
4 tablespoons butter
1/8 teaspoon salt
1 cup heavy cream, Whipped

Steps:

  • juice over peach slices in large bowl.
  • Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
  • Add to peaches.
  • Toss until evenly coated.
  • Spread in 1 1/2 quart baking dish.
  • Dot with butter.
  • Roll out pastry to to cover dish with 1 1/2 inch overhang.
  • Press pastry to edge of dish and flute edge.
  • Cut 3 vents in top.
  • Sprinkle with remaining sugar.
  • Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
  • Serve with whipped cream.
  • Preheat oven to 450 degrees

PEACH STREUSEL SLAB PIE



Peach Streusel Slab Pie image

There are two great things about this summer slab pie: It serves a big crowd and you don't have to roll out the dough. We opted for a press-in dough (reminiscent of shortbread), which is super easy to make and saves lots of time. For something a little different, substitute pecans or skinned hazelnuts for the almonds in the streusel topping.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 15 servings

Number Of Ingredients 17

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 firmly packed light brown sugar
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

Steps:

  • Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
  • For the 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.
  • For the 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.
  • For the streusel: While the pie bakes, make the strussel 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.

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.

DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING



Deep-Dish Peach Pie With Pecan Streusel Topping image

Bon Appétit | July 2010 By Rochelle Palermo Read More http://www.epicurious.com/recipes/food/views/Deep-Dish-Peach-Pie-with-Pecan-Streusel-Topping-359813#ixzz1cD4yROQE

Provided by Queen Dana

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 cup plus 2 tablespoons unbleached all-purpose flour
1/2 cup old fashioned oats
1/3 cup packed golden brown sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, diced
3/4 cup pecans, coarsely chopped
1 1/2 cups unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, diced
1/3 cup vegetable shortening, frozen, diced
3 1/2 tablespoons ice water
3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 1/2 teaspoons fresh lemon juice
3 3/4-4 lbs peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
1 -9 inch-diameter ceramic deep-dish pie plate

Steps:

  • For streusel topping:.
  • Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • For crust:.
  • Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
  • Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
  • For filling:.
  • Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  • Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F Spoon filling into crust. Scatter topping over, breaking up large clumps.
  • Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

Nutrition Facts : Calories 634.2, Fat 34.4, SaturatedFat 14.2, Cholesterol 45.8, Sodium 317.6, Carbohydrate 79.8, Fiber 5.7, Sugar 47.5, Protein 7

PEACH CUSTARD PIE WITH STREUSEL TOPPING



Peach Custard Pie With Streusel Topping image

This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!

Provided by Sarah in New York

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening or 1/2 cup butter
3 -4 tablespoons water
4 medium size peaches
1 (8 ounce) container sour cream
3 egg yolks
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
4 tablespoons butter
1/2 cup flour
1/4 cup sugar
1 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 425°F.
  • Crust:.
  • Combine flour, salt and butter with fork until crumbly.
  • Add in water one tbs at a time until soft dough forms.
  • Gather into a ball and roll out into a circle about 1/8 inch thick.
  • Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
  • Place crust into pie plate and arrange as you wish.
  • Filling:.
  • Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
  • Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
  • Bake for 30 minutes until custard in mostly set.
  • Streusel Topping:.
  • Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
  • Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
  • Note: If your crust browns too fast cover the crust with foil.
  • Let pie cool and serve cold or warm.
  • Enjoy!

DEEP DISH PEACH CUSTARD PIE



Deep Dish Peach Custard Pie image

Make and share this Deep Dish Peach Custard Pie recipe from Food.com.

Provided by jovigirl

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch deep dish pie pastry (4-cup volume)
3 1/2 cups about 7 medium peeled pitted and sliced peaches
1 (14 ounce) can sweetened condensed milk
2 large eggs
1/4 cup butter or 1/4 cup margarine, melted
1 -3 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup chopped walnuts
2 tablespoons butter or 2 tablespoons margarine, chilled

Steps:

  • PREHEAT oven to 425°F.
  • ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
  • BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
  • FOR STREUSEL TOPPING.
  • COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

Nutrition Facts : Calories 482.6, Fat 25.1, SaturatedFat 10.8, Cholesterol 92.6, Sodium 262.5, Carbohydrate 58.2, Fiber 2.5, Sugar 42.4, Protein 8.9

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.

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