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.
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 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.
CRANBERRY STREUSEL PIE
Steps:
- HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
- COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
- COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture.
- BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.
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
PEACH PIE WITH COCONUT STREUSEL
A deeeeelicious peach pie with a difference - made with brown sugar and a coconut topping! Best made with juicy, ripe peaches when in season.
Provided by Elly in Canada
Categories Dessert
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
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!
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.
More about "streusel topped peach pie recipes"
AUNT NANCY'S PEACH PIE WITH STREUSEL TOPPING - MOM …
From momlovesbaking.com
4/5 (1)Total Time 1 hrCategory DessertCalories 439 per serving
- Line a pie shell with a favorite pie crust. Aunt Nancy liked the pie crust recipe from the package of Tenderflake Lard. I, however, used the frozen pie crusts from Pillsbury. I mean, who has time to make homemade pie crusts these days? Fill crust with sliced peaches, fresh, frozen or canned so long as they’re drained. (I used frozen pie crusts but seriously, please don’t use canned or frozen peaches. It’s a sin. For real.)
- Whisk until well-blended. Add one 1 tsp vanilla extract. Pour over peaches in shell. Bake at 350 F for 30 minutes.
- Mix with fingers until crumbs form.Remove pie from oven. Sprinkle with topping. Return to oven for 15 more minutes or until streusel is golden brown and a knife inserted comes out clean. Let cool slightly. Serve and enjoy!
STREUSEL-TOPPED PEACH PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 330 per servingServings 12
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and 1/2 teaspoon salt in food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water and vinegar through food chute, processing just until blended (do not allow dough to form a ball).
- Remove two-thirds of dough and press into a 4-inch circle on plastic wrap. (Leave remaining dough in processor.) Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place rolled dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Set aside.
- Add oats, brown sugar, 1/4 teaspoon cinnamon, and a dash of cloves to the dough in processor; pulse several times or until crumbly. Set aside.
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