Best Peach Crunch Pie Recipe 475 Recipes

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PEACH CRUMBLE PIE



Peach Crumble Pie image

This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Number Of Ingredients 11

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon fine salt
2 teaspoons granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Steps:

  • Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
  • Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

Nutrition Facts : Calories 379 g, Fat 20 g, Fiber 2 g, Protein 4 g

PEACH CRUMB PIE



Peach Crumb Pie image

Peach Crumb Pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.

Provided by Sabrina Snyder

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 pie crust
6 cups sliced peaches ((36 ounces, frozen))
1/2 cup sugar
1/4 cup brown sugar (, packed)
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
1 lemon (, juiced)
2/3 cup rolled oats
1/4 cup flour
1/2 cup brown sugar (, packed)
1/4 teaspoon salt
1/4 cup unsalted butter

Steps:

  • Preheat oven to 375 degrees and line pie pan with pie crust.
  • Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
  • Pour peaches into pie crust.
  • 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.
  • Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
  • Bake for 45-50 minutes until golden brown.

Nutrition Facts : Calories 248 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

PEACH CRUMBLE PIE



Peach Crumble Pie image

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

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
4 cups quartered peeled peaches (8 to 10 medium)
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
2 tablespoons whipping cream
1 egg
1/2 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine, softened

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

SINGLE CRUST PEACH PIE



Single Crust Peach Pie 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 Pie Recipes     Peach Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¾ cup white sugar
2 tablespoons butter, softened
⅓ 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, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g

PEACH CRUMB PIE



Peach Crumb Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

5 large, ripe but firm peaches, peeled, pitted and sliced (3 pounds)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cornstarch
Juice of 1/2 lemon
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch salt
4 tablespoons unsalted butter, cut into small cubes
1/3 cup sliced almonds
1 roll store-bought pie dough (recommended: Pillsbury)
2 tablespoons unsalted butter, thinly sliced

Steps:

  • Heat the oven to 375 degrees F.
  • To make the filling:
  • In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
  • To make the topping:
  • Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
  • To assemble:
  • Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
  • Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.

PEACH CRUMBLE SLAB PIE



Peach Crumble Slab Pie image

Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off. Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque. When peaches and nectarines aren't in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears. It's best eaten after it cools on the day you bake it, but no one will turn it down the next day, either.

Provided by Melissa Clark

Categories     dessert

Time 3h30m

Yield 12 to 16 servings

Number Of Ingredients 18

2 1/2 cups/300 grams all-purpose flour, more as needed
3/4 teaspoon/4 grams fine sea salt
2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
4 to 6 tablespoons ice water, as needed
6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
1 1/4 cups/135 grams packed light brown sugar, more to taste
1/3 cup/50 grams instant tapioca
Zest of 3 lemons
3 tablespoons/45 milliliters fresh lemon juice
1 1/2 teaspoons/5 grams finely grated nutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
1 teaspoon/6 grams fine sea salt
1 1/2 cups/180 grams all-purpose flour
1 cup/200 grams packed dark brown sugar
2 teaspoons/10 grams ground cinnamon
1 1/2 teaspoons/3 grams ground ginger
1/2 teaspoon/3 grams fine sea salt
1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

Steps:

  • Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
  • Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan (you don't need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping.
  • Make the filling: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
  • Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
  • Make the crumble topping: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
  • Assemble the pie: Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 39 grams, TransFat 1 gram

COCONUT PEACH CRUNCH PIE



Coconut Peach Crunch Pie image

This is one of my adopted recipes and. I have now made this. I used my own shortbread crust #72584 but you can use any crust you want. I also made my own Peach Pie filling but for speed use a can of peach pie filling.

Provided by Dorel

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 shortbread pie crust
1 egg yolk, beaten
1 (21 ounce) can peach pie filling
1/2 cup flour
1/2 cup sugar
1 cup flaked coconut
1/4 cup margarine, melted

Steps:

  • Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
  • Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
  • Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.

Nutrition Facts : Calories 241.8, Fat 13.3, SaturatedFat 5.1, Cholesterol 23.6, Sodium 172.1, Carbohydrate 29.2, Fiber 0.7, Sugar 17.1, Protein 2

EASY FRENCH PEACH PIE



Easy French Peach Pie image

This very rich and easy-to-make pie is a modified family recipe. It can be made with either peaches or apples.

Provided by BugNBear

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 8

Number Of Ingredients 7

1 recipe pastry for a single 9-inch pie crust
1 (28 ounce) can sliced peaches, drained
1 cup white sugar
1 egg
1 tablespoon all-purpose flour
1 teaspoon butter
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
  • Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
  • Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 47.6 g, Cholesterol 24.6 mg, Fat 8.6 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 2.4 g, Sodium 133.2 mg, Sugar 35.3 g

PEACH PIE THE OLD FASHIONED TWO CRUST WAY



Peach Pie the Old Fashioned Two Crust Way image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  • Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g

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