Peach Pie W Pecan Streusel Recipes

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.

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.

Steps:

• Using your fingers, break clumps into irregularly shaped pieces size of kidney beans. Place in the fridg. Filling: Place 1/4 c of the brown sugar, 1/4 c of the sugar, the lemon zest, juice, and salt in a large bowl and whisk. Cut peaches in half, remove pits, and cut the fruit into 1/2-inch slices. Add to the bowl with the sugar mixture and stir until coated. Set bowl aside for 15 min., toss peaches, and set aside another for 15 minutes. Meanwhile, heat the oven to 425°F and arrange a rack in the lower third. Line a rimmed baking sheet with aluminum foil and turn up the edges of the foil to catch the juices as the pie bakes; set aside. On a lightly floured surface, roll out the dough to about 13 inches in diameter and 1/4 inch thick. (Don’t worry if the dough cracks—just press it back together.) Line a 9-1/2-inch deep-dish pie plate with the dough and trim it flush with the top edge of the pie plate. Using your fingers or the back of a fork, crimp the dough in a decorative pattern. Place the pie plate in the refrigerator until the peaches are ready. In a small bowl, mix the remaining sugar and brown sugar with the cornstarch and set it aside. Set a colander in the sink. Pour the peach mixture into the colander, letting liquid drain, return the peaches bowl. Add the cornstarch mixture and toss. Remove the pie plate from the refrigerator, pour in the filling, and spread it into an even layer. Place the pie on the prepared baking sheet and bake for 30 minutes. Remove the baking sheet from the oven and sprinkle the streusel evenly over the top of the pie. Pat the streusel onto the peaches to adhere. Reduce the oven temperature to 375°F and return the pie to the oven. Bake until the crust is golden brown and the filling is thick and bubbling, about 50 minutes to 1 hour more. Check the pie after 40 minutes: If the streusel is starting to look too dark, loosely cover top of pie w/foil. When done remove and let cool for at least 3 hours on rack.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Steps:

• Preheat oven to 425 degrees.
• Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
• Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
• Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
• Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.