Peach Pie With Oatmeal Pecan Crust Recipes

PEACH CRUMB PIE

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.

OATMEAL PIE CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
• Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST

Steps:

• In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
• Set aside.
• In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
• Heat the peach mixture until hot, medium heat. Do not burn. Stir.
• Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
• Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
• Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
• Cook 2 minutes.
• Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
• Place in a hot water bath for 15 minutes.
• Preparation for Oatmeal Crunch Crust:.
• In medium bowl, add the first six ingredients. Mix well.
• Sprinkle on the top of the filled pie shell.
• 10 minutes before end of baking pie, sprinkle milk over the crust.
• You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.

PEACH PIE WITH OATMEAL-PECAN CRUST

Steps:

• For Crust: in food processor, combine the flour, oatmeal, pecans and sugar. with the motor running, add the egg yolk, vanilla,and butter through the feed tube and process until a dough forms on top of the blades.Cut the dough in half. On a well floured board, roll the dough out into two 10 inch circles. set aside.(the dough can be prepared ahead of time. roll into ball and wrap with plastic wrap and refrigerate for up to 4 days or freeze up to 6 months.
• Filling: Preheat oven to 425*, place peaches in a bowl. Add the sugar, bourbon, cornstarch, cinnamon and ginger. mix well.Place one circle of dough in a 9 in. pie plate, and top with filling. Dot with butter. lay the top crust over the filling and crimp the edges. Bake for 15 minutes. LOWER, the heat to 350* and bake 25 to 30 minutes longer or until golden brown. Let cool for about 15 minutes. Serve warm with vanilla ice cream

DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING

Steps:

• For streusel topping:
• Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
• Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
• For filling:
• Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
• Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
• Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

PEACH-PECAN PIE

Steps:

• Refrigerate pie shell until ready to use.
• Preheat the oven to 350°.
• Scatter the peaches over the bottom of the piecrust.
• In a bowl, combine the sugar, sour cream, egg yolks, and flour.
• Using a whisk, stir to mix everything into a thick, rich sauce.
• Pour this evenly over the peaches.
• Place the pin on the center shelf of the oven.
• Bake until the custard is set and the crust is handsomely browned, about 30 minutes.
• Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
• Pulse the machine on and off, until the mixture resembles small peas.
• Stir in the chopped pecans; set aside.
• Remove the pie from the oven, and scatter the topping all over the pie.
• Return to the oven and bake until the pie is golden brown, 10-15 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
• Serve warm, or refrigerate and serve cold.

OATMEAL PECAN PIE

Steps:

• preheat oven to 325.
• in a medium pan melt butter.
• remove from heat, stir in sugar, corn syrup, and oats.
• stir in eggs and vanilla.
• pour into unbaked pie crust.
• top with pecans.
• cover edges of pie with tin foil to prevent overbrowning.
• bake for 25 minutes.
• remove foil, bake for an additional 20-25 minutes until set.
• cool on a wire rack.
• top with whipped cream if desired, and serve.