APPLE PEACH PIE CRUMBLE RECIPES
SIMPLE PEACH PIE WITH APPLE ACCENT AND CRUMBLE TOPPING ...
This recipe was the result of one too few peaches and an extra apple lying around. It calls for 3 tbs butter for the apple crumble mix,but make sure you have enough to completely coat the crumble. I used Pillsbury pie crust and T. Marzetti apple crisp mix. I hope you enjoy this!
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 10-12 pieces of pie, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400°F.
- Peel, pit and slice your peaches and do the same for the apple. Make sure your apple is sliced very thinly. Combine the fruit in a medium sized bowl and set aside.
- Roll out the pie crust and sprinkle it with a pinch of your sugar.
- Add the rest of your sugar, vanilla, cinnamon and nutmeg to your fruit mixture and fold together. Fill your pie crust with the fruit mixture.
- Cover the filling of the pie with aluminum foil and bake this for 10 minutes.
- While your pie is baking, add the butter to your apple crumble mix and combine until the mix is completely coated.
- Remove pie and aluminum foil. Add the crumble and bake for a remaining 30 minutes.
Nutrition Facts : Calories 184.7, FatContent 7.8, SaturatedFatContent 3.5, CholesterolContent 9.2, SodiumContent 106.3, CarbohydrateContent 28.9, FiberContent 1.4, SugarContent 21.9, ProteinContent 1.2
VERONICA’S SIMPLE APPLE-PEACH PIE | RECIPE - RACHAEL RAY SHOW
Veronica’s Simple Apple-Peach Pie
Provided by The Rachael Ray Staff
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- Combine all filling ingredients in a large bowl, and mix thoroughly
- Pour the filling mixture into the pie crust and spread it out evenly
- For the Crumb Topping, combine the sugar, cinnamon, flour, and salt in a bowl
- Cut the butter into small pieces, and add to the bowl
- Using your fingers, mix until the mixture forms a firm ball
- Crumble the topping mixture on top of the pie with your hands until the surface of the pie is covered
- To avoid burning the crust, lightly cover the pie with tin foil
- Bake for 15 minutes
- Reduce the temperature to 350°F and bake for an additional 30 minutes, or until golden brown
- Serve with vanilla ice cream, and enjoy!
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