Peaches And Cream Streusel Pie Food

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PEACHES AND CREAM PIE

Steps:

• Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out pie crust into a 12-inch circle, about 1/8" thick. Fit crust into a 9-inch pie plate. Fold edges under and crimp. Using a fork, prick the bottom and sides of the crust.
• Line with parchment paper and fill with pie weights. Bake for 20 minutes. Remove weights and parchment, transfer to a baking rack and cool for 30 minutes.
• Peel 5 of the peaches. Slice into 1/4 inch slices. Arrange the peach slices in overlapping concentric circles in the pie crust.
• In a medium mixing bowl, whisk together sour cream (1 cup), egg yolks (3), sugar (1 cup), flour (1/4 cup), and vanilla (1 teaspoon) just until blended. Pour custard over peach slices on the pie plate.
• Bake pie for 30 minutes or just until the custard begins to set. If the crust is browning too quickly, cover the edge loosely with aluminum foil.
• Meanwhile, make the streusel topping by combining butter (4 tablespoons), flour (1/2 cup), sugar (1/4 cup), and cinnamon with your until the mixture resembles coarse crumbs.
• After the initial 30-minute baking, remove the pie from the oven and evenly sprinkle the top with the streusel topping. Return the pie to the oven and bake another 15 minutes longer or until the streusel is nicely golden and a knife tip inserted into the center comes out of the pie clean.
• Cool pie completely on a wire rack before serving. Top decoratively with remaining peach and serve.

STREUSEL CREAM PEACH PIE

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.

PEACH STREUSEL SLAB PIE

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.

PEACHES-AND-CREAM STREUSEL PIE

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.

SOUTHERN SOUR CREAM PEACH PIE

Steps:

• FOR THE PIE:.
• Preheat oven to 375 degrees F.
• Peel & slice peaches.
• Mix peaches with other filling ingredients.
• Pour into an unbaked 9"-10" deep dish pie shell.
• Bake about 30 minutes, until pie is slightly brown.
• While pie is baking, prepare the topping.
• FOR THE TOPPING:.
• Blend cold butter, sugar, flour & cinnamon with pastry cutter, until crumbs are the size of small peas.
• Sprinkle topping evenly over pie, & bake another 15 minutes.
• Cool to room temperature, then chill in refrigerator before serving.

PEACH STREUSEL PIE

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.