Peach Crunch Pie Recipe 475 Recipes

PEACH CRUMB PIE

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 CRUNCH PIE RECIPE - (4.7/5)

Steps:

• 1. Pulse all of the crust ingredients, except butter, shortening and water, in food processor to combine. Add 6 tablespoons butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. With processor running, add 3 tablespoons water; pulse until moist clumps form, adding additional water 1 teaspoon at a time if necessary. Shape into flat round; cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead; cover and refrigerate.) 2. Heat oven to 375°F. On lightly floured surface, roll dough to 12-inch round. Line 9-inch pie pan with dough; trim overhang to 1/2 inch. Fold overhang under; flute edges. Refrigerate 15 minutes. 3. Meanwhile, combine all of the toppings ingredients, except melted butter, in medium bowl. With fork, stir in butter until moist crumbs form. Cover and refrigerate 10 to 15 minutes while preparing filling. 4. Combine filling ingredients in large bowl, gently stirring to coat. Spoon into crust; sprinkle with topping. 5. Bake 50 to 55 minutes or until lightly browned and filling just begins to bubble, covering edge of crust with foil if browning too quickly. Cool completely on wire rack. 8 servings PER SERVING: 455 calories, 19.5 g total fat (11 g saturated fat), 5.5 g protein, 66.5 g carbohydrate, 40 mg cholesterol, 150 mg sodium, 3.5 g fiber TIP *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until skins loosen. Cool in ice water; peel skins with knife.

PEACH CRUMBLE PIE

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.

EASY FRENCH PEACH PIE

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.

COCONUT PEACH CRUNCH PIE

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.