Peach Custard Crumble Pie Recipes

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CUSTARD PEACH PIE



Custard Peach Pie image

Provided by adapted from Good Housekeeping's Illustrated Book of Desserts

Categories     Cakes & Pies

Time 45m

Number Of Ingredients 10

1/4 cup (half stick) (2 oz) butter
1/3 cup (3 oz) flour
1/8 cup (1 oz sugar)
one single pie crust pastry (half recipe)
1 cup (8 oz) Greek Yogurt or labne
3 large egg yolks
3/4 cup (6 oz) sugar
5 medium sized peaches (about 1 1/2 lbs) OR if peaches aren't in season, 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
1/4 cup (2 oz) flour
1 tsp. vanilla

Steps:

  • After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
  • Trim the edge.
  • Crimp the edges as desired (I pinch with a thumb and forefinger.)
  • Next, peel and slice (1/2") the peaches and place them over the bottom of the pie crust until all the peaches are used.
  • With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
  • Bake pie for 30 minutes or until custard is just beginning to set.
  • Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
  • After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
  • Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
  • Cool pie on wire rack for an hour; serve warm.

Nutrition Facts : Calories 468 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 slice, Sodium 278 milligrams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PEACH CUSTARD PIE III



Peach Custard Pie III image

This is a delicious pie that I got from an aunt of mine. It may not look good but it is delicious.

Provided by OKBEE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons brown sugar
5 large fresh peaches - peeled, pitted and halved
1 ½ cups evaporated milk
1 egg, beaten
⅔ cup white sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
  • In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
  • In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
  • Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 43.5 g, Cholesterol 37 mg, Fat 9.5 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 32.1 g

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

PEACH CRUMBLE PIE



Peach Crumble Pie image

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

1 (9 inch) pie crust pastry
9 medium (2-1/2" dia) (approx 4 per lb)s fresh peaches, peeled and halved
¾ cup white sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, cut into small pieces
1 pinch salt
1 pinch ground nutmeg, or to taste

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

JUICY PEACH & STRAWBERRY CRUMB PIE



Juicy Peach & Strawberry Crumb Pie image

You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter

Steps:

  • Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Nutrition Facts : Calories 424 calories, Fat 16g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 174mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH CUSTARD CRUMBLE PIE



Peach Custard Crumble Pie image

This peach crumb pie recipe evolved from a recipe I obtained from a wedding gift cookbook. Delicious as it was, I wanted to make it all mine. After several years I think I have it.

Provided by 2WolfeCatPack

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

1 (9 inch) unbaked pie crust
1 teaspoon all-purpose flour, or as needed
1 cup white sugar
⅓ cup all-purpose flour
⅓ cup unsalted butter, melted
2 large eggs, beaten
½ teaspoon ground nutmeg
3 cups sliced fresh peaches
½ cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
1 pinch ground cinnamon
¼ cup unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Dust the pie crust with flour.
  • Combine sugar, flour, butter, eggs, and nutmeg for filling in a medium bowl. Gently fold in peaches. Pour into the prepared pie crust.
  • Mix flour, oats, brown sugar, and cinnamon for topping together in another bowl. Pour in melted butter and toss with a fork until crumbs form. Sprinkle the crumb mixture over the pie filling.
  • Bake in the preheated oven until lightly browned, about 45 minutes.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 65.6 g, Cholesterol 82.1 mg, Fat 22.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 10.9 g, Sodium 142.6 mg, Sugar 41.6 g

PEACH AND BLUEBERRY CRUMB PIE



Peach and Blueberry Crumb Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

Butter, for greasing the pie dish
1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
1/2 cup brown sugar
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Zest of 1 large lemon
One 9-inch unroll-and-bake refrigerated pie crust
1 egg white, lightly beaten
1/2 cup slivered almonds
1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
1/2 cup quick cook oats
1/2 cup almond flour
1/2 cup brown sugar

Steps:

  • Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
  • For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
  • Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
  • For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
  • Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

BRANDIED PEACH CUSTARD PIE



Brandied Peach Custard Pie image

Provided by Emeril Lagasse

Categories     dessert

Yield 1 9-inch pie

Number Of Ingredients 19

4 whole peaches, peeled and cut into 1/4-inch wedges
3 tablespoons butter
1/2 cup sugar
1/4 cup brandy
2 cup heavy cream
4 eggs
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 unbaked pie crust (recipe follows)
Shaker with powder sugar
Fresh mint
Pastry bag of whipped cream
Pie Crust:
2 cup flour
1/4 teaspoon salt
1 1/2 teaspoon sugar
1 cup solid vegetable shortening
1/2 cup ice water

Steps:

  • Preheat the oven to 450 degrees.
  • For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
  • For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
  • For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
  • For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
  • For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

MOM'S PEACH PIE



Mom's Peach Pie image

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

Dough for single-crust pie
1 large egg white, lightly beaten
6 cups sliced peeled fresh peaches
2 tablespoons plus 3/4 cup all-purpose flour, divided
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed

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



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 CREAM CRUMBLE PIE



Peach Cream Crumble Pie image

A peach pie with a creamy custard flavor topped with a crunchy crumble topping.(Say that really fast 5 times!) A family tradition for generations. It will have people ask for their own pie... it's that good! Please read all directions first. Use your own crust recipe or Pillsbury ready made. Always a favorite anytime. Enjoy from our home to yours.

Provided by ruby_red83

Categories     Pie

Time 1h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter
4 cups fresh sliced peaches or 4 cups unsweetened frozen peaches, thawed
1 cup sugar, divided
4 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch
1 egg
1/2 teaspoon vanilla extract
1 cup sour cream
1/3 cup sugar
1/3 cup all-purpose flour
1/2 cup oatmeal (any kind)
1 -2 teaspoon cinnamon
1/4 cup butter

Steps:

  • CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges.
  • FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping.
  • TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.

Nutrition Facts : Calories 530, Fat 24.8, SaturatedFat 15, Cholesterol 84.8, Sodium 293, Carbohydrate 72.5, Fiber 2.8, Sugar 40.7, Protein 6.8

PEACH-CUSTARD PIE



Peach-Custard Pie image

With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.

Provided by Martha Stewart

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

Time 5h

Yield Makes one 9-inch pie

Number Of Ingredients 8

1 disk Pate Brisee for Pies
All-purpose flour, for surface
4 medium ripe but firm peaches (about 1 1/3 pounds)
2 large eggs
3/4 cup sugar
1/2 stick unsalted butter, melted
3 tablespoons all-purpose flour
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
  • Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
  • Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
  • Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
  • Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.

PEACH CUSTARD PIE WITH STREUSEL TOPPING



Peach Custard Pie With Streusel Topping image

This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!

Provided by Sarah in New York

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening or 1/2 cup butter
3 -4 tablespoons water
4 medium size peaches
1 (8 ounce) container sour cream
3 egg yolks
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
4 tablespoons butter
1/2 cup flour
1/4 cup sugar
1 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 425°F.
  • Crust:.
  • Combine flour, salt and butter with fork until crumbly.
  • Add in water one tbs at a time until soft dough forms.
  • Gather into a ball and roll out into a circle about 1/8 inch thick.
  • Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
  • Place crust into pie plate and arrange as you wish.
  • Filling:.
  • Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
  • Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
  • Bake for 30 minutes until custard in mostly set.
  • Streusel Topping:.
  • Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
  • Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
  • Note: If your crust browns too fast cover the crust with foil.
  • Let pie cool and serve cold or warm.
  • Enjoy!

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

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PEACH CUSTARD PIE - SOUTHERN LIVING
peach-custard-pie-southern-living image
Web Jun 15, 2020 Prepare the Filling: Whisk together sugar, heavy cream, butter, flour, salt, ginger, and eggs in a medium bowl until completely …
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  • Prepare the Crust: Pulse flour, granulated sugar, and salt in a food processor until combined, 3 or 4 times. Add butter and shortening, and pulse until mixture resembles coarse meal, 8 to 10 times. Drizzle in water, 1 tablespoon at a time, and pulse until dough begins to clump together. Gather dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill 30 minutes.
  • Preheat oven to 375°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured work surface. Fit dough into a 9-inch pie plate. Fold edges under, and crimp. Prick bottom and sides with a fork. Line dough with parchment paper; fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and parchment paper; bake until lightly browned, 5 to 10 minutes. Transfer to a wire rack, and cool piecrust completely, about 30 minutes.
  • Prepare the Filling: Whisk together sugar, heavy cream, butter, flour, salt, ginger, and eggs in a medium bowl until completely smooth. Place peaches in cooled piecrust, and pour sugar-cream mixture evenly over peaches.
  • Bake pie at 375°F until almost set in the middle, 40 to 45 minutes, covering edges with aluminum foil during the last 10 to 15 minutes, if needed, to prevent excessive browning. Transfer pie to a wire rack. Cool completely, about 2 hours, before serving.


SUPER EASY PEACH CRUMBLE PIE RECIPE (NO PEELING …
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Web Preheat oven to 375 degrees. Make filling in a large bowl, toss together. Combine the peaches with the sugar, and flour Toss lightly. Make topping in a small bowl combine brown sugar, flour and oats and using hands work …
From stayingclosetohome.com


PEACH CRUMBLE PIE USING CANNED PEACHES - COOKING ON …
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Web Mar 26, 2010 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 …
From highlandsranchfoodie.com


PEACH CRUMB PIE - DINNER, THEN DESSERT
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Web Jul 22, 2019 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 …
From dinnerthendessert.com


PEACH CRUMBLE PIE - BAKING BITES
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Web Jul 1, 2011 Set aside. In a medium bowl, whisk together sour cream, sugar and cornstarch until well combined. Whisk in eggs, one at a time, followed by vanilla extract and salt. Fold in peach slices. Pour into prepared, …
From bakingbites.com


BROWN SUGAR PEACH CRUMBLE PIE - SALLY'S BAKING ADDICTION
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Web Jul 15, 2016 Make the filling. Peel and cut the peaches into chunks. Combine the peach chunks, brown sugar, flour, lemon juice, and cinnamon together. Roll out the pie dough. Roll out one disc of chilled pie dough …
From sallysbakingaddiction.com


PEACH PIE WITH CRUMBLE TOPPING - WEEKEND AT THE …
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Web Add lemon juice and toss again. Preheat oven to 425°F. Transfer the peaches into the pie shell. Dot the top with reserve liquid that remains in bowl. Cut the butter into small bits and dot the top of the fruit. Add the …
From weekendatthecottage.com


EASY BLUEBERRY PEACH CRUMBLE PIE • THE VIEW FROM GREAT ISLAND
Web Jun 14, 2017 Set oven to 350F. Toss the fruit in a large bowl with the cornstarch, lemon juice, and sugar. Let sit for 15 minutes to allow the juices to start to develop. Put the …
From theviewfromgreatisland.com


PEACH CRUMBLE PIE - BAKES BY BROWN SUGAR
Web Sep 6, 2021 Preheat the oven to 400°F. Place a half baking sheet in the oven while the oven is preheating. The baking sheet is used to catch any of the peach juices that …
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PEACH PIE RECIPE PIONEER WOMAN - TABLE FOR SEVEN - CHEFS
Web Dec 16, 2022 Whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt in a bowl. Add your peaches to a large bowl, and the dry ingredients on top, and …
From ourtableforseven.com


PEACH BLUEBERRY CUSTARD PIE RECIPE | CHEF DENNIS
Web Jul 20, 2020 Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times. Add butter and shortening pieces to flour and pulse 2-3 seconds until it …
From askchefdennis.com


THIS PEACH CRUMBLE PIE RECIPE IS TO DIE FOR - TASTE OF COUNTRY
Web Aug 24, 2019 1 9” Premade pie crust 8 large peaches, peeled, stone removed and cut into large chunks 1/3 cup of all-purpose flour 2/3 cup of vanilla sugar or granulated sugar with …
From tasteofcountry.com


PEACH PIE CRUMBLE | PERFECT PEACH PIE WITH CRUMBLE TOPPING
Web When the dough has chilled again, pour in the peach pie filling. Place the pie plate in the oven (without the crumble topping) and bake for 25 minutes before turning the oven …
From missallieskitchen.com


CUSTARD PEACH PIE - CINCYSHOPPER
Web May 18, 2020 Instructions. Preheat oven to 425. Pierce pie crust several times with a fork and prebake for 5-10 minutes. Beat egg yolks in a medium bowl until blended. Add …
From cincyshopper.com


HEAVENLY COCONUT CRUMBLE CUSTARD PEACH PIE - DISH 'N' THE KITCHEN
Web Sep 25, 2019 Pre-heat oven to 425 F. Roll out pastry and arrange in a pie plate. Peel the peaches: Boil a large pot of water, teen immerse the peaches for a minute. Remove with …
From dishnthekitchen.com


OLD-FASHIONED PEACH CUSTARD PIE - THE BAKE SCHOOL
Web Sep 11, 2010 Instructions. Preheat the oven to 400°F. Arrange the peaches at the bottom of the pie shell. Whisk all the ingredients together. Pour into a blind-baked 9-inch pie …
From bakeschool.com


THE AMISH COOK: PEACH CUSTARD PIE » AMISH 365
Web Aug 17, 2020 Instructions. Mix sugar, salt, and flour in a bowl, add cream, mix well. Next add peaches, mix and pour in unbaked pie shell. Bake at 350 for 60 minutes or until set. …
From amish365.com


CANNED PEACH CUSTARD PIE RECIPES
Web Halve 7 of the 8 halves to form wedges. Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with …
From tfrecipes.com


HOW TO MAKEFRESH PEACH CUSTARD PIE - THROUGH HER LOOKING GLASS
Web Aug 26, 2015 Separately, combine dry ingredients. Whisk eggs, milk and cream into the dry ingredients, mixing well. Carefully pour custard mixture over peaches. Sprinkle with …
From throughherlookingglass.com


PEACH CRUMBLE PIE - SOUTHERN LIVING
Web May 11, 2021 Directions. Preheat oven to 400°F with oven rack in lower third of oven. Fit piecrust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Chill …
From southernliving.com


THIS EASY PEACH CRUMBLE PIE RECIPE HAS A PRESS-IN CRUST - THE ...
Web Jul 24, 2021 Step 5. Make the filling: While the crust is chilling, pit and cut the peaches into approximately 3/4-inch-thick slices. In a large bowl, mix together the sugar, …
From washingtonpost.com


PEACH STREUSEL PIE RECIPE | KING ARTHUR BAKING
Web Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling. Place the pie on a …
From kingarthurbaking.com


FRESH PEACH PIE WITH CRUMB TOPPING - SAVOR WITH JENNIFER
Web Instructions. Preheat oven to 375 degrees Fahrenheit. Gently stir together sliced peaches, brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg. Pour filling into a crust lined …
From savorwithjennifer.com


PECAN PEACH CRUMBLE PIE - 2 SOUTHERN FAVOURITES IN ONE PIE!
Web Aug 2, 2020 To prepare the peach filling. Peel and pit the peaches and cut them into thick slices. Toss the peach slices in the lemon juice. Mix together the corn starch and sugar …
From rockrecipes.com


BEST PEACH PIE RECIPE (DOUBLE OR CRUMBLE CRUST) - CRAZY FOR CRUST
Web Jan 21, 2023 Preheat oven to 425°F. Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired. Carefully stir together peaches, sugar, lemon juice, cinnamon …
From crazyforcrust.com


BROWN SUGAR PEACH CRUMBLE PIE - MY COUNTRY TABLE
Web Jul 21, 2018 Preheat oven to 375 degrees. Add the sliced peaches to a large bowl and set aside. In a small bowl, mix together the brown sugar, cornstarch, and cinnamon. Sprinkle …
From mycountrytable.com


PEACH CRUMBLE PIE - THE VANILLA BEAN BLOG
Web Aug 22, 2014 This pie is a recipe from the Martha Stewart webpage, and since I only made a few small tweaks, I will send you there for the recipe. I only made three small …
From thevanillabeanblog.com


CRUMB-TOPPED SOUR CREAM PEACH PIE RECIPE - THE SPRUCE EATS
Web Jul 13, 2021 Beat in sour cream, the beaten egg, and vanilla. Add the sliced peaches. Pour the filling mixture into the unbaked pie pastry. Bake at 400 F for 12 minutes. Reduce the …
From thespruceeats.com


EASY CUSTARD PEACH PIE - RECIPES.NET
Web Oct 23, 2020 Add flour and sugar to well-beaten eggs. Slice enough pared fresh peaches to fill the unbaked shell. Pour the egg mixture over the peaches. It should cover the …
From recipes.net


CARAMEL CRUMBLE PEACH PIE | BEST PEACH PIE RECIPE - OMG …
Web Jun 4, 2016 Preheat the oven to 425 F. Peel the peaches, remove the stones, slice into ½ inch slices and place in a large bowl. Add cornstarch mixed with cinnamon, then add …
From omgchocolatedesserts.com


STREUSEL-TOPPED PEACH-BLUEBERRY PIE RECIPE - PILLSBURY.COM
Web Apr 20, 2022 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. 2. Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust …
From pillsbury.com


PEACH BLUEBERRY CRUMB PIE RECIPE - SIMPLY RECIPES
Web Feb 16, 2021 Bake the pie. Bake for 45 to 50 minutes at 350°F and then turn the oven up to 450°F for an additional 5 to 10 minutes until the top is brown and the pie is bubbling. …
From simplyrecipes.com


DUTCH CRUMB PEACH PIE / THE GRATEFUL GIRL COOKS!
Web Prepare The Peach Pie Filling. Making the filling for this Dutch Crumb Peach Pie is really quite easy! First, peel the peaches, and then carefully slice them in half, and remove the …
From thegratefulgirlcooks.com


CUSTARD PEACH PIE RECIPE - 100KRECIPES
Web Make holes in the pie crust using a fork. Bake for 5-10 minutes. Step 2. Add 3 egg yolks to a bowl. Beat using an electric mixer. Step 3. Add 2 containers of peach yogurt, ¾ cup …
From 100krecipes.com


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