PEACH CRUMB PIE WITH FRESH PEACHES RECIPES

PEACH CRUMBLE PIE | SOUTHERN LIVING

Peach Crumble Pie | Southern Living image

A fresh peach pie deserves a tasty crumble topping.

Provided by Paige Grandjean

Total Time 5 hours 25 minutes

Number Of Ingredients 14

Ingredients

½ (14.1-oz. pkg.) refrigerated piecrusts (such as Pillsbury), at room temperature
½ cup all-purpose flour
½ cup chopped pecans
1?¼ cups packed light brown sugar, divided
2 teaspoons ground cinnamon, divided
1?½ teaspoons kosher salt, divided
¼ cup cold unsalted butter, cut into ½-in. pieces
3 pounds ripe but firm fresh peaches, peeled and cut into ¾-in. slices, or 2 ¾-lb. frozen, thawed, and drained peach slices (about 8 cups)
¼ cup cornstarch
2 tablespoons finely chopped candied ginger (about 1 oz.)
1?½ tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon vanilla extract
1 tablespoon fine yellow cornmeal
Vanilla ice cream, for serving

Steps:

Preheat oven to 400°F with oven rack in lower third of oven. Fit piecrust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Chill piecrust, uncovered, while preparing the filling. Place a rimmed baking sheet lined with aluminum foil in oven to preheat for 20 minutes.
Meanwhile, stir together flour, pecans, ½ cup of the brown sugar, 1 teaspoon of the cinnamon and ½ teaspoon of the salt in a medium bowl. Add butter; pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use.
Toss together peaches, cornstarch, ginger, lemon juice, vanilla, remaining ¾ cup brown sugar, and remaining 1 teaspoon each cinnamon and salt in a large bowl. Let stand at room temperature 5 minutes.
Sprinkle cornmeal evenly over bottom of chilled piecrust. Top with peach mixture and all its juices from bowl. Crumble the pecan mixture evenly over top. Place pie on preheated baking sheet, and bake at 400°F until liquid is bubbly and thickened and crumble topping is golden brown, 1 hour to 1 hour 15 minutes, shielding pie with aluminum foil after 35 minutes if needed to prevent excess browning.
Transfer pie to a wire rack to cool completely at room temperature, at least 4 hours. Serve with vanilla ice cream. Cover and store at room temperature for 1 day, or in refrigerator up to 1 week.

SINGLE CRUST PEACH PIE RECIPE | ALLRECIPES

Single Crust Peach Pie Recipe | Allrecipes image

My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!

Provided by Lori

Categories Desserts Pies Fruit Pies Peach Pie Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Yield 1 pie

Number Of Ingredients 6

Ingredients

¾ cup white sugar
2 tablespoons butter, softened
? cup all-purpose flour
¼ teaspoon ground nutmeg
6 fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie

Steps:

Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

Nutrition Facts : Calories 249.7 calories, CarbohydrateContent 37.5 g, CholesterolContent 7.6 mg, FatContent 10.4 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3.7 g, SodiumContent 140.4 mg, SugarContent 23.3 g

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