PEACH PIE WITH FROZEN PEACHES AND CRUMB TOPPING RECIPES

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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

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.

SPICED PEACH PIE RECIPE WITH CRUMBLE TOPPING



Spiced Peach Pie Recipe with Crumble Topping image

This Spice Peach Pie with Crumb Topping and spices of nutmeg, ginger, cloves and cinnamon is so full of flavor it will truly become one of your favorites.

Provided by Michaela Kenkel

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 1

Number Of Ingredients 17

For the Pie:
4 cups fresh sliced peaches
1/2 cup sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup flour
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 pie shell - 9 inch, unbaked
For the Topping:
1/3 cup sugar
1/3 cup flour
1/4 cup cold butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Steps:

  • Line a shallow pie plate with pie crust and form edge.
  • In a bowl combine filling ingredients and pour into pie crust.
  • Bake 400* for 12 minutes, then 350* for 30 minutes.
  • While pie is baking make crumb topping, in a bowl combine sugar, flour and spices. Cut pads of cold butter into mixture. Using your fingers crumble together, it will be the consistency of brown sugar.
  • Add crumb topping to top of pie and bake 400* for 10 minutes to desired color topping.
  • Serve warm with vanilla ice cream.

Nutrition Facts : Calories 260 calories, CarbohydrateContent 46 grams carbohydrates, CholesterolContent 15 milligrams cholesterol, FatContent 8 grams fat, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1, SodiumContent 78 grams sodium, SugarContent 30 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

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