Best 2 Peaches And Cream Streusel Pie Recipes
Indulge in a delightful culinary journey with our Peaches and Cream Streusel Pie, a symphony of flavors that will tantalize your taste buds. This delectable pie features a flaky, golden crust encasing a velvety filling of sweet, juicy peaches and a creamy, custard-like center. Topped with a buttery, crumbly streusel topping, this dessert is a perfect balance of textures and flavors. With step-by-step instructions and helpful tips, our recipe guides you through the process of creating this classic treat from scratch. Whether you're a seasoned baker or a novice in the kitchen, this recipe is accessible and ensures a stunning homemade pie that will impress family and friends alike. Additionally, explore variations such as our gluten-free and vegan Peaches and Cream Streusel Pie, catering to diverse dietary preferences without compromising on taste. Embark on a delightful baking adventure and savor the ultimate comfort food experience with our Peaches and Cream Streusel Pie.
Check out the recipes below so you can choose the best recipe for yourself!
PEACHES-AND-CREAM STREUSEL PIE
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until butter is reduced to pea-size pieces. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day.
- For topping:
- Combine all ingredients in medium bowl. Stir until small clumps form. Chill up to 1 day.
- For filling:
- Combine sugar and cream in heavy large nonstick skillet. Bring medium saucepan of water to boil. Drop 3 peaches into water and blanch 1 minute. Transfer peaches to bowl of ice water. Peel peaches and slice thinly, letting slices drop into sugar-cream mixture in skillet. Repeat with remaining peaches. Cook peach filling in skillet over medium-high heat until peaches are tender and sugar-cream mixture is reduced almost to glaze, stirring often, about 10 minutes. Set aside.
- Preheat oven to 375°F. Roll out dough to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp. Pierce crust with fork; freeze 10 minutes. Line crust with foil and beans or pie weights; bake 10 minutes. Remove foil and beans and bake crust until pale golden, pressing with back of fork if crust bubbles, about 10 minutes longer.
- Spoon peach filling into warm crust. Sprinkle with topping. Bake pie until filling bubbles and topping is golden brown, placing baking sheet under pie to catch any drippings, about 50 minutes. Cool pie on rack at least 30 minutes.
PEACHES AND CREAM STREUSEL PIE
Number Of Ingredients 20
Steps:
- Arrange the sliced peaches in the bottom of baked pie shell; pour Filling over peaches. Sprinkle Streusel evenly over the cream mixture to edges of pie crust. Press Streusel down slightly. Bake pie until the Streusel is lightly browned, 30-35 minutes. Transfer pan to a wire rack to cool completely. Garnish with peach slices. Note: If using frozen peaches, you will need 1 pound of unsweetened frozen, thawed, drained peaches. Streusel: Preheat oven to 350°. In a medium bowl, mix together brown sugar, flour, oats, cinnamon, and nutmeg. Using a pastry blender or 2 butter knives, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts. Filling: Mix egg, cream, sugar, vanilla, almond extract, nutmeg, and salt.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose ripe peaches: Use ripe, juicy peaches for the best flavor. If the peaches are not ripe enough, they will be tart and not as flavorful.
- Use a variety of peaches: If you can, use a variety of peaches, such as white peaches, yellow peaches, and donut peaches. This will give the pie a more complex flavor.
- Don't overwork the dough: When making the pie crust, be careful not to overwork the dough. Overworked dough will be tough and crumbly.
- Chill the dough before rolling it out: Chilling the dough before rolling it out will make it easier to work with and less likely to stick to the rolling pin.
- Use a sharp knife to slice the peaches: Use a sharp knife to slice the peaches so that they are evenly sized and cooked evenly.
- Don't overfill the pie: When filling the pie, don't overfill it. Otherwise, the filling will bubble over the edges and make a mess.
- Bake the pie until the crust is golden brown and the filling is bubbling: Bake the pie until the crust is golden brown and the filling is bubbling. This will ensure that the pie is cooked through.
- Let the pie cool before serving: Let the pie cool slightly before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
This Peaches and Cream Streusel Pie is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and juicy peaches are complemented perfectly by the creamy filling and the crunchy streusel topping. This pie is sure to be a hit with everyone who tries it.
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