PEACH STREUSEL SLAB PIE
There are two great things about this summer slab pie: It serves a big crowd and you don't have to roll out the dough. We opted for a press-in dough (reminiscent of shortbread), which is super easy to make and saves lots of time. For something a little different, substitute pecans or skinned hazelnuts for the almonds in the streusel topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 servings
Number Of Ingredients 17
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 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 STREUSEL PIE
This is my sister-in-laws recipe, I have made every year for 6 years without any complaints. I hope you give it a try.
Provided by Dusty Gold
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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.
STREUSEL CREAM PEACH PIE
This is one of the Recipezaar recipes I 'adopted' a couple of years ago. After receiving a review, I decided to try the pie myself, and WOW,it's delicious! I prepared a homemade pie shell using real butter, and used a 1 lb. bag of frozen peaches. (Thawed and well-drained.) A heavenly aroma filled the whole house as the pie was baking, and the family and I could hardly wait for it to cool down to try a slice! Do try this; you won't be disappointed!
Provided by truebrit
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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 BLUEBERRY STREUSEL PIE
A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.
Provided by Tuffykenwell
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
- *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
- Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
- Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
Nutrition Facts : Calories 399.6, Fat 14.2, SaturatedFat 6.9, Cholesterol 20.3, Sodium 172.1, Carbohydrate 67, Fiber 3, Sugar 42.7, Protein 3.7
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.
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