PEACH CRUMBLE PIE | ALLRECIPES
My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!
Provided by Vanessa Findiesen
Categories Desserts Pies Fruit Pies Peach Pie Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
- Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
- Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
- Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.
Nutrition Facts : Calories 284.6 calories, CarbohydrateContent 39.8 g, CholesterolContent 15.3 mg, FatContent 13.3 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 5.5 g, SodiumContent 141.6 mg, SugarContent 25.5 g
PEACH CRUMBLE PIE - BIGOVEN.COM
"Two wonderful desserts combined into one, even better... Take your simple peach crumble, throw it on top your basic peach pie, and you get this rich and scrumptious dessert. Sweet peaches flavored with brown sugar, cinnamon, and nutmeg are covered with a crunchy almond and oat topping. The combination makes for a delectable summertime pie. This dessert does require a bit of time and effort. So, if you're gonna do it...make two, you won't be disappointed!"
Total Time 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 24
Steps:
- "For Crust: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour. Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, about 12- to 13-inches in diameter and 1/8 inch thick. Place the crust in a 9- to 10-inch pan. Crimp the edges. Refrigerate until ready to use. To Partially Blind Bake Pie Shell: You will bake shell for about 20 minutes total, until golden brown. Baking times are approximate. Watch your crust carefully as it will burn easily. Position the oven rack in the lower third of the oven, place a baking sheet in the oven and preheat it to 425 degrees F for 20 minutes before baking. Take well-chilled crust from the refrigerator or freezer. If the dough is not well-chilled, freeze it for 5-10 minutes. Cut a piece of parchment or waxed paper so it can reach up the sides of the pan. Place it in the chilled shell. Fill it 1/3 full with pie weights, beans or rice. BAKE FOR FOR 8-10 MINUTES with the pie weights. Remove from oven, carefully grab both sides of the parchment or waxed paper, and lift out the weights. Reduce the oven heat to 350 degrees F. Return crust to oven and BAKE FOR ANOTHR 5-10 MINUTES, or until the pie crust is starting to turn golden brown. --OR-- For additional (optional) moisture-proofing: Remove crust from oven when it has about 5 minutes left to bake. Apply moisture proofing (1 large beaten egg or egg white) with a pastry brush on the bottom of the crust and about an inch up the sides. Place pie shell in oven back into the oven. BAKE FOR ANOTHER 4-5 MINUTES, or until the pie crust is starting to turn golden brown. Cool crust completely on a wire cake rack. For Filling: Toss peaches with sugars. Allow to stand one hour. Drain and reserve juices. Preheat oven to 400 degrees F. Combine peach juice, cornstarch, spices, and salt in a small saucepan. Cook over low heat until thick and clear, stirring constantly. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell. For Crumble Topping: Using fingertips, mix all the ingredients together. Sprinkle over prepared pie shell. Put into preheated oven 10 minutes. Reduce heat to 350 degrees F. and continue baking for another 45 minutes. Serve with vanilla ice cream. *Tip: To peel peaches, immerse in boiling water for 30 seconds. Plunge into cold water and peel. Makes one 9- to 10-inch pie, 6 to 8 servings."
Nutrition Facts : Calories 882 calories, FatContent 34.268055625 g, CarbohydrateContent 142.54331749829 g, CholesterolContent 75.895 mg, FiberContent 4.60846878140354 g, ProteinContent 7.54425250003477 g, SaturatedFatContent 18.671430875 g, ServingSize 1 1 Serving (292g), SodiumContent 399.561875000091 mg, SugarContent 137.934848716887 g, TransFatContent 2.5118479375 g
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SINGLE CRUST PEACH PIE RECIPE | ALLRECIPES
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Reviews 4.4
Total Time 1 hours 20 minutes
Category Desserts, Pies, Fruit Pies, Peach Pie Recipes
Calories 249.7 calories per serving
- 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.
PEACH CRUMBLE PIE - BIGOVEN.COM
From bigoven.com
Reviews 4.6
Total Time 30 minutes
Cuisine American
Calories 882 calories per serving
- "For Crust: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour. Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, about 12- to 13-inches in diameter and 1/8 inch thick. Place the crust in a 9- to 10-inch pan. Crimp the edges. Refrigerate until ready to use. To Partially Blind Bake Pie Shell: You will bake shell for about 20 minutes total, until golden brown. Baking times are approximate. Watch your crust carefully as it will burn easily. Position the oven rack in the lower third of the oven, place a baking sheet in the oven and preheat it to 425 degrees F for 20 minutes before baking. Take well-chilled crust from the refrigerator or freezer. If the dough is not well-chilled, freeze it for 5-10 minutes. Cut a piece of parchment or waxed paper so it can reach up the sides of the pan. Place it in the chilled shell. Fill it 1/3 full with pie weights, beans or rice. BAKE FOR FOR 8-10 MINUTES with the pie weights. Remove from oven, carefully grab both sides of the parchment or waxed paper, and lift out the weights. Reduce the oven heat to 350 degrees F. Return crust to oven and BAKE FOR ANOTHR 5-10 MINUTES, or until the pie crust is starting to turn golden brown. --OR-- For additional (optional) moisture-proofing: Remove crust from oven when it has about 5 minutes left to bake. Apply moisture proofing (1 large beaten egg or egg white) with a pastry brush on the bottom of the crust and about an inch up the sides. Place pie shell in oven back into the oven. BAKE FOR ANOTHER 4-5 MINUTES, or until the pie crust is starting to turn golden brown. Cool crust completely on a wire cake rack. For Filling: Toss peaches with sugars. Allow to stand one hour. Drain and reserve juices. Preheat oven to 400 degrees F. Combine peach juice, cornstarch, spices, and salt in a small saucepan. Cook over low heat until thick and clear, stirring constantly. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell. For Crumble Topping: Using fingertips, mix all the ingredients together. Sprinkle over prepared pie shell. Put into preheated oven 10 minutes. Reduce heat to 350 degrees F. and continue baking for another 45 minutes. Serve with vanilla ice cream. *Tip: To peel peaches, immerse in boiling water for 30 seconds. Plunge into cold water and peel. Makes one 9- to 10-inch pie, 6 to 8 servings."
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Total Time 3 hours
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