DEEP DISH PEACH STREUSEL PIE
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
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 PEACH PIE
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
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 WITH PECAN STREUSEL TOPPING
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
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
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!
PEACHES-AND-CREAM STREUSEL PIE
Yield Makes 8 servings
Number Of Ingredients 16
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.
DEEP DISH PEACH PIE
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
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
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