Best 2 Peach Cream Crumble Pie Recipes
Indulge in a delightful culinary journey with our Peach Cream Crumble Pie, a harmonious blend of sweet peaches, creamy filling, and a crunchy oat crumble topping. This delectable dessert combines the best of both worlds – the refreshing tartness of peaches and the richness of a creamy custard filling, all enveloped in a golden-brown, buttery oat crumble. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe guide will lead you through every step, ensuring a perfect pie every time.
In addition to the classic Peach Cream Crumble Pie, discover variations that cater to different tastes and dietary preferences. For a tangy twist, try the Lemon Cream Crumble Pie, where zesty lemon curd replaces the peach filling, creating a burst of citrusy flavor. If you prefer a tropical twist, the Pineapple Cream Crumble Pie awaits, tantalizing your taste buds with the vibrant flavors of pineapple and a hint of coconut.
For those with a sweet tooth, the Chocolate Cream Crumble Pie is an absolute must-try. This decadent dessert features a rich chocolate filling, complemented by a luscious chocolate ganache and a layer of crunchy chocolate crumble. And for those seeking a gluten-free option, the Gluten-Free Peach Cream Crumble Pie offers a delightful alternative, ensuring everyone can savor the goodness of this classic dessert.
SOUR CREAM PEACH CRUMBLE PIE
This pie is super rich with a crumb topping and lattice crust. You can use fresh or canned peaches and it comes out great!
Provided by Pat Turner
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.
- Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.
- Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.
- Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 392 calories, Carbohydrate 48.2 g, Cholesterol 19.3 mg, Fat 20.7 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 209 mg, Sugar 23.5 g
PEACH CREAM CRUMBLE PIE
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
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
Tips:
- For the best flavor, use ripe peaches. If your peaches are not ripe, you can ripen them by placing them in a paper bag with a banana for a few days.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour.
- Be sure to press the crumble topping firmly into the pie crust. This will help to prevent the topping from falling off the pie when you cut it.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving. This will allow the filling to set.
Conclusion:
This peach cream crumble pie is the perfect summer dessert. It's easy to make and packed with flavor. The sweet peaches, creamy filling, and crunchy crumble topping are a match made in heaven. Whether you're serving it at a backyard barbecue or a family gathering, this pie is sure to be a hit.
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