Peach Pie With Almond Crumble Topping Food

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.

PEACH SLAB PIE WITH ALMOND CRUMBLE

Steps:

• For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour with your fingertips until the shortening is nearly incorporated.
• Grate the frozen butter on the large holes of a box grater into the flour. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Stir the cold water and vinegar together in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate dry bits of flour.
• Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
• dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
• Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
• the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
• overnight.
• Allow the chilled dough to rest at room temperature for 5 minutes. Spray a rimmed 9-by-13-inch sheet pan with cooking spray and sprinkle with 1 tablespoon of vanilla wafer crumbs if using; set aside. On a floured surface, roll the dough into a rectangle about 12 inches by 16 inches. Transfer to the prepared pan, pressing the dough into the bottom and corners of the pan. Fold the extra dough under itself so the crust is even with the top edge of the pan. Sprinkle the remaining 1 tablespoon wafer crumbs if using over the bottom crust. Chill while you prepare the crumble.
• For the crumble: Stir the melted butter, brown sugar, cinnamon and salt together in a medium bowl. Stir in the flour and almonds. Set aside.
• For the filling: Place the peaches in a large bowl, sprinkle with the sugar, flour, salt and lemon zest and toss well. Add the lemon juice and honey and toss again. Pour the filling into the chilled crust and scatter the almond crumble over the top. Freeze the pie for 30 minutes.
• When ready to bake, place another sheet pan on the center rack of the oven and preheat the oven to 400 degrees F. Place the chilled pie onto the preheated sheet pan and bake for 25 minutes. Lower the temperature to 375 degrees F and bake until the top is golden and the filling is puffed and bubbling in the center, 60 to 70 minutes longer. If the pie browns too quickly, place a piece of aluminum foil that has a few holes poked in it over the top of the pie for the remainder of the baking time. Serve warm or room temperature.

BLUEBERRY-PEACH PIE WITH PECAN CRUMB TOPPING

Steps:

• Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
• In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
• In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
• Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
• Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
• Sprinkle the milk over the mixture and pulse again briefly.
• Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
• Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch any drips.
• Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
• If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
• Transfer pie to a wire rack; let cook for at least 2 hours before serving.

PEACH CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the peach filling: Bring a large pot of water to a boil over high heat and fill a large bowl with lots of ice and cold water. Cut a small "X" into the base of each peach with a paring knife. Gently lower the peaches into the boiling water with a slotted spoon or tongs, then cook until the skin starts to peel away from the flesh, 30 to 60 seconds. Transfer immediately to the ice-water bath. Once cool enough to handle, peel the peaches and discard the skin. Remove the pit and cut flesh into 1/2-inch-thick wedges. Transfer to another large bowl, then toss in the brown sugar, cornstarch, lemon juice and salt. Transfer to a 2-quart oval baking dish (see Cook's Note).
• For the crumble topping: Whisk the flour, pecans, brown sugar, ginger and salt together in a medium bowl. Add the butter, then stir until the flour mixture is completely moistened and forms lots of clumps.
• Sprinkle the crumble evenly over the filling. Bake until the filling is bubbling at the edges and the topping is golden brown, about 40 minutes. Let sit 15 minutes before serving each portion with a scoop of vanilla ice cream.

PEACH ALMOND PIE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9" pie pan with the dough and bake for 12 minutes.
• Let the pie shell cool.
• To make the filling, blanch, peel and slice the peaches.
• Place them in a bowl.
• Combine 1/4 cup flour, 1/2 cup sugar and 1 tsp cinnamon and sprinkle over the peaches.
• Stir in the sour cream and half-and-half.
• Fill the cooled crust with the mixture.
• To make the topping, preheat the oven to 350 degrees F.
• Crumble together the brown sugar, butter, 1/4 cup flour and 1 tsp cinnamon.
• Mix in the almonds and sprinkle the crumbs over the peach filling.
• Bake for 55 minutes.

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.

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

CRUMB TOPPED PEACH PIE

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl.
• Using a pastry blender or two knives, mix until pea-sized crumbs are formed.
• Add 1 Tbsp of the ice cold water and mix, using a fork, then add another Tbsp of the water, and mix with the fork- do this until the dough forms into a mass (you may not need all of the water).
• Don't add too much water or it will get gluey.
• Wrap in plastic wrap and chill in fridge for 30 minutes.
• Roll out dough on a floured surface to 1/4" thickness.
• Line an UNGREASED 9" pie plate with the pastry, trimming excess and crimping edges.
• Line crust with a circle of wax paper, then pour raw rice or beans into the shell.
• Bake in a preheated 350 F oven until the crust turns golden brown, about 15 minutes.
• Let cool, removing the rice and paper, and set aside.
• Once pastry has cooled, preheat oven to 375 degrees F.
• For the filling,set whole peaches into a bowl of cold water to cover.
• Set this bowl near the stove.
• Remove peaches from the water using a slotted spoon, saving the bowl of water, and set the peaches onto a paper towel-lined plate.
• Fill a large saucepan with water- one big enough to hold the peaches.
• Bring water to a boil, then drop in the peaches briefly, about 30 seconds- just to blanch them.
• Immediately remove them using a slotted spoon and put them back into the bowl of cold water.
• This will help make peeling the peaches easier (you can skip the blanching step if you wish and just peel the peaches with a paring knife).
• Once the peaches are cool enough to handle, remove the skins (stubborn bits can be removed with a paring knife).
• Cut peaches into halves, discard pits, then slice peaches and put into a large mixing bowl.
• Add sugar, almond extract, and cornstarch, stirring to coat.
• Pour the filling into the cooled pie shell.
• Make the topping by first melting the butter over low heat in a small pan.
• Once the butter melts, add the sugar, flour, salt, and cinnamon and stir until crumbly.
• Immediately remove from the heat and mound the topping over the peaches.
• Place pie plate onto a rimmed cookie sheet, then pop the whole thing into the oven, preheated to 375 F, and bake until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes.
• Check often to make sure the topping isn't getting too dark- if it does, place a tent of foil over it.
• Let cool on a wire rack.

PEACH ALMOND CRUMBLE

Steps:

• For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
• For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.

PEACH PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
• Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
• To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
• Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.