STREUSEL PEACH PIE
I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. 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. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH STREUSEL PIE
This is my sister-in-laws recipe, I have made every year for 6 years without any complaints. I hope you give it a try.
Provided by Dusty Gold
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine brown sugar and flour.
- Cut in butter until mixture resembles medium crumbs.
- Sprinkle 1/2 cup crumb mixture over bottom of pie shell.
- Add peaches.
- Sprinkle with sugar and nutmeg.
- Beat egg, cream and vanilla; pour over peaches.
- Cover with remaining crumbs.
- Bake 40 to 45 minutes at 400 degrees or until top is evenly golden brown.
SUNSET'S PEACH STREUSEL PIE
From the magazine's August 2007 edition: "A crisp streusel topping studded with walnuts and pecans perfectly accents tender, sweet peaches." Prep/cook time = 2 hrs + at least 2-1/2 hrs cooling time. Nutrition facts: 491 cals, 243 cals from fat, 5.5g protein, 27g fat (12g sat fat), 59g carb (3.4g fiber), 354mg sodium, 45mg chol.
Provided by Heather3271
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put an oven rack in the middle position and preheat oven to 350 degrees. Stir together walnuts, pecans, flour, brown sugar, and salt in a small bowl. Add butter and stir with a fork until mixture forms small clumps (break apart any large clumps with your fingers). Set aside.
- Gently mix peaches, sugar, and tapioca in a large bowl. Taste and add additional sugar if you like. Set aside.
- Dust your counter and rolling pin with flour. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch deep-dish glass pie plate, letting it fall into place. (If you push or stretch the dough, it will shrink back when baked.) Trim overhang to 1/2 inch, tuck edge under, and crimp edge. Pile peaches into crust, then top with streusel.
- Put pan on a rimmed baking sheet and bake until topping and bottom crust are well browned, about 1 hour. Let cool to room temperature, at least 2-1/2 hours, before serving.
- NOTES: "If your peaches are exceptionally juicy, toss with an additional tbsp of tapioca. To peel peaches, make a small X on the bottom of the fruit, then plunge into boiling water for 30 seconds. Once cool, the skin will pull free.".
Nutrition Facts : Calories 452.9, Fat 24.4, SaturatedFat 9.7, Cholesterol 30.5, Sodium 206.1, Carbohydrate 56.6, Fiber 4.4, Sugar 31, Protein 5.5
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