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!
Provided by CassandraLynne11
Categories Pie
Time 55m
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, Fat 7.8, SaturatedFat 3.5, Cholesterol 9.2, Sodium 106.3, Carbohydrate 28.9, Fiber 1.4, Sugar 21.9, Protein 1.2
MOM'S PEACH PIE
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
PEACH CRUMBLE PIE
All pies are good pies, but a warm peach pie with crumble? There's no beating that. A flaky crust and sweet streusel topping make this Peach Crumble Pie extra special. Picture-perfect and delightfully sweet, the delicate dessert will steal the spotlight wherever and whenever you serve it. You'll want to keep this Peach Crumble Pie recipe handy, because family and friends are going to be asking for it!
Categories Dessert
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling.)
- Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
- Place peaches in pastry-lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
- Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 27 g, TransFat 2 g
SIMPLE PEACH PIE
This recipe is from C.A. Lynd of lyndsgourmet.com. Every year we anxiously wait for Lynd's farm to put out their peaches. They gave us this recipe with the peaches I just bought and it is simple and wonderful.
Provided by MSZANZ
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Stir together flour, 1 cup sugar, and cinnamon and set aside.
- Wash, peel, and slice fresh peaches.
- Mix together peaches with the combined dry ingredients.
- Turn into pastry-lined pie pan and dot with butter.
- Cover with top crust, cut slits in it, seal the edges.
- Sprinkle top with 2 tablespoons of sugar.
- Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
- Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
- Pie may be frozen for future use.
Nutrition Facts : Calories 191.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 41.4, Fiber 1.6, Sugar 36.2, Protein 1.4
LATTICE PEACH-APPLE PIE
What a great combination! Get the best of two fruits, tart apples and sweet peaches, baked in one delicious pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
- Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.
Nutrition Facts : Calories 470, Carbohydrate 61 g, Cholesterol 5 mg, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
PEACH CRUMBLE PIE
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 Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
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, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g
More about "simple peach pie with apple accent and crumble topping recipes"
PEACH CRUMB PIE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (12)Total Time 55 minsCategory DessertCalories 248 per serving
- To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
BROWN SUGAR PEACH CRUMBLE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (43)Category PieCuisine AmericanTotal Time 7 hrs
- Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
VERONICA’S SIMPLE APPLE-PEACH PIE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
Estimated Reading Time 1 min
APPLE PEACH PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.4/5 (18)Total Time 1 hr 20 minsCategory Dessert, PiesCalories 513 per serving
FRESH PEACH PIE WITH CRUMB TOPPING - SAVOR WITH …
From savorwithjennifer.com
PEACH CRUMB PIE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
WHISKEY PEACH CRUMBLE PIE - THE BAKE SCHOOL
From bakeschool.com
SUPER EASY PEACH CRUMBLE PIE RECIPE (NO PEELING …
From stayingclosetohome.com
PEACH PIE CRUMBLE | PERFECT PEACH PIE WITH CRUMBLE TOPPING
From missallieskitchen.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
BEST PEACH PIE RECIPE - HOW TO MAKE PEACH PIE - THE …
From thepioneerwoman.com
PEACH CRUMBLE PIE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
PEACH CRUMBLE PIE (WITH FRESH OR FROZEN PEACHES)
From aspicyperspective.com
SIMPLE PEACH PIE WITH APPLE ACCENT AND CRUMBLE …
From tfrecipes.com
PEACH CRUMBLE PIE - AN EASY PEACH PIE RECIPE FOR DESSERT
From attainable-sustainable.net
16 HOMEMADE PEACH PIE RECIPES | TASTE OF HOME
From tasteofhome.com
BEST PEACH PIE RECIPE (DOUBLE OR CRUMBLE CRUST)
From crazyforcrust.com
PEACH PIE RECIPES
From allrecipes.com
PEACH CRUMB PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
#60-minutes-or-less #time-to-make #course #preparation #pies-and-tarts #desserts #easy #pies
You'll also love