PEACH PIE -- looking for a good recipe for a crumble-top pie.?

Question

I went to a cookout many years ago where someone had brought a peach pie. It was in a pastry crust, had peach filling (not too sweet) and instead of a pastry top, it had a crumble top. I could probably experiment and come up with something similar, but if you have a tried-and-true recipe for this, I'd really appreciate having it. Thanks!

Answer 1

PEACH STREUSEL PIE:

Pastry for single-crust pie (9 inches)
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
5 cups sliced fresh or frozen peaches, thawed

TOPPING:
2/3 cup packed brown sugar
1/2 cup granola cereal (without raisins)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter or margarine

Line a 9-in. pie plate with pastry; flute edges. line the pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a bowl, combine the sugar, cornstarch, lemon juice and peaches. Spoon into pastry shell. In another bowl, combine the brown sugar, granola, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly. Cool on a wire rack.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=20865

Peach Praline Pie
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=1120

Answer 2

Paula Deen's Frozen Peach Pie Recipe

9 pounds fresh peaches
2 teaspoons Fruit Fresh, (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1 9-inch pie crust
1/2 stick (4 tablespoons) butter
1 teaspoon cinnamon or nutmeg

To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well. Freeze pie filling.
May substitute 6 cups of frozen sliced peaches, not canned peaches.
On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 a stick of butter and sprinkle with cinnamon or nutmeg. Bake for 50 to 60 minutes in a preheated 375 degree oven.
For crunch topping, combine flour, sugar, and cinnamon in a bowl. Using a fork, cut in butter until mixture is crumbly.
During last 15 mins of baking sprinkle crumb topping over top of pie.
Place pie on a cookie sheet to catch any juices that may bubble from the pies.

Crumb Topping:
2/3 cup all-purpose flour
1/3 cup old fashioned oats
1/2 cup firmly packed brown sugar
1 tsp cinnamon
1 stick of butter, at room temperature cut in cubes

Answer 3

put your pie crust in the oven for the briefest of times...just til barely looks cooked. you don't have to, but it will keep your finished pie from having a 'doughy, pale, soggy bottom' that people will leave on the plate. peel your peaches...three or four at least, slice drop into a bowl with sugar/a bit of flour, a dash of salt, and some cinnamon if you want, and coat the fruit. now put the fruit into the pie. sprinkle some of the sugar over it, mix the rest with some more flour, cut up pieces of real butter, more sugar (and cinnamon). mix in some oats if you want, mix til crumbly and lumpy and spread over fruit, them bake til golden brown and peach juice is bubbling up through the cracks. good with vanilla ice cream. make more than one...and, yes, it can be frozen, but don't plan on having any left.

Answer 4

2. are available in the previous a million & 3. meaning the pastry (pie crust) will start to style a ball interior the bowl of your nutrition processor or mixer, leaving the facets of the bowl practically clean. get rid of the pastry from the bowl and refrigerate it or roll it out, relies upon on the recipe training. 3. Comes next after 2. After rolling out the pastry (pie crust) the training probable permit you comprehend to fold it over your rolling pin and place it on top of your pie plate or tin. unfold the pie crust and simplicity it into the backside and facet of the pie tin. Trim off an excellent style of the pie crust that extends previous the properly suited edge of the pie plate, leaving some little greater advantageous crust. Fold this extra crust decrease than the portion of the crust on the rim of the tin. gently press the tines (prongs) of a fork around the folded part. This varieties a exceptionally layout. a million. final coaching propose precisely what it says. decrease off 2-3 inch strips of aluminum foil and canopy the edge of the pie crust, so it does not burn. get rid of the foil over the final 15 minutes of baking, so the part will brown. There might desire to be extra instructions for making the filling and filling the crust. those instructions might desire to are available in the previous the aluminum foil path.