Streusel Peach Pie Recipe 455 Food

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.

PEACH PIE WITH COCONUT STREUSEL

Steps:

• Preheat oven 375 degrees.
• Combine 1/3 cup sugar, flour and nutmeg in a bowl.
• Sprinkle mixture over peaches, toss gently.
• Mixture will be juicy!
• Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
• Spoon into prepared crust.
• Bake 375 degrees for 30 minutes.
• Remove from the oven and add streusel.
• Streusel:.
• Combine 1/3 cup sugar, oatmeal, coconut and butter.
• Mix with a fork until crumbly and the ingredients are moistened with the butter.
• This takes 2-3 minutes.
• Sprinkle over peach mixture.
• Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
• Cool on a wire rack.
• Serve and enjoy!

IMPOSSIBLE PEACH PIE

Steps:

• Heat oven to 375°.
• Grease 10" pie plate.
• Pat peache slices dry, place in plate.
• Sprinkle with cinnamon and nutmeg, toss.
• Spread evenly in plate.
• Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 seconds in blender on high.
• Pour into plate.
• In separate bowl, prepare Streusel by cutting butter into Bisquick and sugar until crumbly, stir in almonds.
• Sprinkle the Streusel on top of peaches.
• Bake until knife inserted in center comes out clean, 40-45 minutes.
• Serve warm, topping each slice with whipped cream.

PEACH CUSTARD PIE WITH STREUSEL TOPPING

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 STREUSEL PIE

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.

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.

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.

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.