PEACH CRUMBLE PIE
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379 g, Fat 20 g, Fiber 2 g, Protein 4 g
PEACH CRUMBLE PIE
My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!
Provided by Vanessa Findiesen
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g
SINGLE CRUST PEACH PIE
My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!
Provided by Lori
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g
PEACH CRUMB PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees F.
- To make the filling:
- In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
- To make the topping:
- Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
- To assemble:
- Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
- Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.
PEACH CRUMB PIE
Peach Crumb Pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and line pie pan with pie crust.
- Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
- Pour peaches into pie crust.
- To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
- Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
- Bake for 45-50 minutes until golden brown.
Nutrition Facts : Calories 248 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
PEACH CRUMBLE PIE WITH HUDSON CREAM FLOUR
A beautiful peach pie using canned peaches with a crumble streusel topping.
Provided by Lea Ann Brown
Categories Dessert
Time 2h15m
Number Of Ingredients 12
Steps:
- Mix pie crust ingredients together and form dough into a ball.
- 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, cinnamon, nutmeg, vanilla 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.
Nutrition Facts : Carbohydrate 36 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 5 mg, Fiber 3 g, Sugar 26 g, Calories 226 kcal, ServingSize 1 serving
CRUMB TOPPED PEACH PIE
I saw this scrumptious pie demonstrated on QVC. It was one of Bob Bowersox's recipes. If the whole idea of starting with a "from scratch" pie shell intimidates you, then you certainly may substitute a purchased pie shell and prebake it according to the package directions, then proceed with the rest of the instructions. Prep time does not include the 30 minutes of chilling time for the pastry crust.
Provided by HeatherFeather
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 579.2, Fat 24.6, SaturatedFat 12.7, Cholesterol 45.8, Sodium 294.4, Carbohydrate 86.5, Fiber 4.2, Sugar 47.8, Protein 6.4
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.
MOM'S PEACH PIE
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
SIMPLE PEACH PIE WITH APPLE ACCENT AND CRUMBLE TOPPING
This recipe was the result of one too few peaches and an extra apple lying around. It calls for 3 tbs butter for the apple crumble mix,but make sure you have enough to completely coat the crumble. I used Pillsbury pie crust and T. Marzetti apple crisp mix. I hope you enjoy this!
Provided by CassandraLynne11
Categories Pie
Time 55m
Yield 10-12 pieces of pie, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400°F.
- Peel, pit and slice your peaches and do the same for the apple. Make sure your apple is sliced very thinly. Combine the fruit in a medium sized bowl and set aside.
- Roll out the pie crust and sprinkle it with a pinch of your sugar.
- Add the rest of your sugar, vanilla, cinnamon and nutmeg to your fruit mixture and fold together. Fill your pie crust with the fruit mixture.
- Cover the filling of the pie with aluminum foil and bake this for 10 minutes.
- While your pie is baking, add the butter to your apple crumble mix and combine until the mix is completely coated.
- Remove pie and aluminum foil. Add the crumble and bake for a remaining 30 minutes.
Nutrition Facts : Calories 184.7, Fat 7.8, SaturatedFat 3.5, Cholesterol 9.2, Sodium 106.3, Carbohydrate 28.9, Fiber 1.4, Sugar 21.9, Protein 1.2
PEACH CUSTARD PIE WITH STREUSEL TOPPING
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
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!
PEACH COBBLER WITH CRUMBLE TOPPING
This peach cobbler recipe is made with fresh, frozen, or canned peaches, butter, and other ingredients. Try this delicious recipe.
Provided by Diana Rattray
Categories Dessert
Time 48m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Place the peaches on the bottom of a 10 x 6 x 2-inch baking pan. Sprinkle with the lemon juice.
- In a medium bowl, sift together the flour, sugar, and salt. Mix to combine.
- Add the beaten egg and toss the mixture until crumbly.
- Sprinkle the crumble over the peaches .
- Drizzle the cobbler with the melted butter.
- Place in the oven and bake for 30 to 40 minutes, or until bubbly and browned.
- Let cool slightly and serve warm with vanilla ice cream or sweetened whipped cream .
Nutrition Facts : Calories 280 kcal, Carbohydrate 48 g, Cholesterol 46 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 147 mg, Sugar 35 g, Fat 9 g, ServingSize 8 servings, UnsaturatedFat 0 g
PEACH PIE WITH CRUMBLE TOPPING
Steps:
- Preheat the oven to 375°F. Press the piecrust into an ungreased 9-inch pie pan.
- Drain the peaches and place in a large bowl. Sprinkle with the granulated sugar, cornstarch, and lemon juice and stir until fairly well combined. Pour the peaches into the pie pan and spread them out evenly.
- Place the margarine, brown sugar, flour, and cinnamon in a bowl and mix with a fork, mashing together until crumbly. Spoon the mixture evenly over the peaches and bake for 55 to 60 minutes, or until the top is golden brown. Serve warm or at room temperature.
- food trivia
- One of the first recipes for pie dough appears in a cookbook from 1545 called A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe day. The recipe reads, "To make short paest for tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye."
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FRESH PEACH PIE WITH CRUMB TOPPING - SAVOR WITH JENNIFER
From savorwithjennifer.com
5/5 (4)Category DessertCuisine AmericanCalories 356 per serving
- Gently stir together sliced peaches, brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg.
PEACH CRUMB PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
3.5/5 (18)Total Time 2 hrs 30 minsCategory DessertCalories 403 per serving
- Make the Crust: In a food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed, about 5 to 10 pulses. If necessary, add up to 2 tablespoons additional ice water, 1 tablespoon at a time; do no overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.
- Make the Crumble: In a small bowl, combine the flour, brown sugar and oats; using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
- Make the Filling: In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
STREUSEL-TOPPED PEACH-BLUEBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (45)Category DessertServings 8Total Time 1 hr 20 mins
- In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
- Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
BLACKBERRY PEACH CRUMB PIE - JOY IN EVERY SEASON - RECIPES
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- Cut cold butter into cubes, and using pasty blender or fork, cut butter into flour mixture. Mix until crumbly.
PEACH CRUMBLE PIE - AN EASY PEACH PIE RECIPE FOR DESSERT
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4.5/5 (10)Total Time 1 hr 15 minsCategory DessertCalories 257 per serving
BEST PEACH PIE RECIPE (DOUBLE OR CRUMBLE CRUST) - CRAZY ...
From crazyforcrust.com
Ratings 16Calories 230 per servingCategory Dessert
- Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.
BOURBON PEACH PIE WITH CRUMBLE TOPPING | TASTY KITCHEN: A ...
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PEACH STREUSEL PIE - KING ARTHUR BAKING
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4.4/5 (21)Total Time 5 hrs 10 minsServings 1
- Spoon into the crust., Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly.
PEACH PIE WITH CRUMB TOPPING {USING FRESH PEACHES!}
From savorynothings.com
Reviews 5Category DessertCuisine AmericanTotal Time 1 hr 40 mins
- Add all ingredients to a large frying pan and gently caramelize over a medium-high heat until peaches are softened, approximately 5 minutes. Set aside to cool down.
PEACH PIE WITH CRUMB TOPPING - RECIPEMAGIK
From recipemagik.com
Category DessertCalories 164 per serving
- Prepare my Homemade Buttery Pie crust. Or if using store bought pie crust then let it stand at room temperature for 15-minutes. Preheat oven to 400 degrees F.
- Unroll the Pie crust onto a greased pie dish. Prick it with a fork. Flute the edges with fore-finger and thumb. Bake in a preheated oven at 400 degrees F for 10-minutes. Once done, cool it down completely. In the meantime Preheat your oven to 375 degrees F or 190 degree C.
- In a separate bowl combine the ingredients for crumb topping and spoon it over your peach pie filling.
BROWN SUGAR PEACH CRUMBLE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (28)Total Time 7 hrsCategory Pie
- Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
PEACH PIE WITH HEATH BAR CRUMB TOPPING - PINCH OF YUM
From pinchofyum.com
5/5 (1)Total Time 2 hrsCategory DessertCalories 426 per serving
- Mix the flour and salt in large bowl. Scatter the butter and shortening over the dry ingredients; toss lightly to mix. Using a pastry blender, cut the fat into the flour until the mixture resembles a coarse meal. Some pea-size pieces of fat should remain.
- Sprinkle all of the water over the mixture, drizzling it here and there. Using a large fork, mix the pastry just until it pulls together, then pack the pastry into a ball. Place the dough on a large sheet of plastic wrap and flatten into a disk about 3/4” thick. Wrap in the plastic and refrigerate for 1 to 2 hours before rolling.
- When the pastry has chilled, roll it into a 13” circle on a sheet of lightly-floured wax paper. Invert it over a 9” deep-dish pie pan and peel off the paper. Tuck the pastry into the pan, without stretching, then sculpt the overhang into an upstanding ridge. Add a decorative ruffle, if desired (see photos). Place the pie shell in the freezer while you make the filling. Preheat the oven to 400°.
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From anaffairfromtheheart.com
5/5 (6)Total Time 50 minsCategory Dessert/PieCalories 260 per serving
- While pie is baking make crumb topping, in a bowl combine sugar, flour and spices. Cut pads of cold butter into mixture. Using your fingers crumble together, it will be the consistency of brown sugar.
PEACH CRUMBLE PIE | SOUTHERN LIVING
From southernliving.com
Total Time 5 hrs 25 mins
- Preheat oven to 400°F with oven rack in lower third of oven. Fit piecrust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Chill piecrust, uncovered, while preparing the filling. Place a rimmed baking sheet lined with aluminum foil in oven to preheat for 20 minutes.
- Meanwhile, stir together flour, pecans, ½ cup of the brown sugar, 1 teaspoon of the cinnamon and ½ teaspoon of the salt in a medium bowl. Add butter; pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use.
- Toss together peaches, cornstarch, ginger, lemon juice, vanilla, remaining ¾ cup brown sugar, and remaining 1 teaspoon each cinnamon and salt in a large bowl. Let stand at room temperature 5 minutes.
- Sprinkle cornmeal evenly over bottom of chilled piecrust. Top with peach mixture and all its juices from bowl. Crumble the pecan mixture evenly over top. Place pie on preheated baking sheet, and bake at 400°F until liquid is bubbly and thickened and crumble topping is golden brown, 1 hour to 1 hour 15 minutes, shielding pie with aluminum foil after 35 minutes if needed to prevent excess browning.
EASY PEACH CRUMB PIE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (2)Total Time 1 hr 5 minsCategory PiesCalories 272 per serving
- In a small bowl, combine flour, sugars and cinnamon. Cut in the 1/4 cup of buuter butter using two knives, a pastry blender or your fingers until mixture resembles fine crumbs.
- Place two-thirds of the crumb topping evenly across the bottom of the pastry. Fill the shell with sliced peaches.
- Mix in the remaining 1 tablespoon of butter into the rest of the crumb mixture. Sprinkle evenly with remaining crumbs.
PEACH CRUMBLE PIE - VEENA AZMANOV
From veenaazmanov.com
Ratings 11Category DessertCuisine ItalianTotal Time 1 hr 40 mins
- In a food processor add the flour, salt, chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork.
- Combine all the crumble ingredients in a bowl. Using your fingers, pastry blender or food processor cut the butter cubes into the flour mixture unit resembles coarse breadcrumbs.
- Blanch peaches - Score the peach skins and place them in boiling water for 2 to 3 minutes. Then drop them in cold water for another minute or two. The skins should now peel off easily. Drain completely to prevent excess moisture in the tart. Chop the peaches into slices.
- Pour the mixture evenly into the partially baked crusts. Sprinkle the crumble mixture evenly over the peaches.
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From neighborfoodblog.com
4.5/5 (87)Total Time 1 hr 10 minsCategory Pies & TartsCalories 424 per serving
- In a medium sized bowl, whisk together sugars, flour, cinnamon, ginger and salt. Drizzle melted butter over the top and use your fingers to work the butter into the flour mixture until coarse crumbles form. The mixture will probably seem wetter than typical crumb topping mixtures.
- In another bowl, toss the peach slices with the cornstarch, lemon juice, and about 3/4 cup of the butter mixture. Place in the pie crust.
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SPICED PEACH PIE WITH CRUMB TOPPING - KENDELLKREATIONS
From kendellkreations.com
5/5 (1)Total Time 1 hr 45 minsCategory Dessert
- In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour, salt, and butter and mix on speed 1 until a fine meal had formed. Add in the water when you no longer see large pieces of butter and the dough holds together when pressed in your hand. Mix on low speed just until it comes together. Turn the dough out onto a well-floured surface if you are ready to roll it immediately, or onto a piece of plastic wrap if you are making for future use. Press together a few times to warm the dough slightly and bring it together fully. Roll out the dough and place it in the bottom of a 1/4 sheet pan. This can be done ahead of time, covered, and held in the fridge or freezer until you are ready to use it.
- In a bowl, mix together the granulated sugar, brown sugar, quick oats, salt, and flour to combine. Add the diced butter and press the butter into the flour mixture by pressing it between your fingers until a shaggy crumble forms. Hold the topping in the refrigerator until you are ready to bake.
- In a large 12-inch skillet, melt the butter over medium heat. Add the peaches to the butter and toss to coat. Add the brown sugar, lemon juice, and vanilla bean paste, and stir to combine. The mixture should be slightly wet at this point. Bring the mixture to a boil, then add the flour, cinnamon, and ginger. Stir to mix in the dry ingredients and return the mixture to a boil for 1 minute, stirring constantly. Turn off the heat, place the peach pie filling into the prepared crust, and top with the crumb topping. Baking in the preheated oven for 30-40 minutes until the filling begins to bubble through the top and the crumb has browned. Serve with a scoop of vanilla or your favorite ice cream on top!
PEACH RASPBERRY PIE WITH CRUMBLE TOPPING - BIRD'S EYE MEEPLE
From birdseyemeeple.com
- Preheat the oven to 375F. Combine all the ingredients except for the pie crust in a medium pot. Bring to a boil.
- Combine all of the ingredients except for the butter in a medium mixing bowl and mix thoroughly.
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