Best 5 Streusel Cream Pie Recipes

SPICED STREUSEL SOUR CREAM APPLE PIE

Steps:

• For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
• For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).

PEACHES-AND-CREAM STREUSEL PIE

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.

STREUSEL CREAM PEACH PIE

Steps:

• Slice peaches and place in the pie shell.
• Sprinkle with 1/2 cup sugar and nutmeg.
• Beat egg and cream together and pour over peaches.
• Mix together brown sugar, butter and flour until crumbly (don't overmix).
• Sprinkle crumb mixture over peaches.
• Bake at 425 degrees for about 30 to 35 minutes, or until lightly browned.
• Serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream.

PEACHES AND CREAM STREUSEL PIE

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.

STREUSEL CREAM PIE

Steps:

• 1. Mix your peanut butter with your powdered sugar together until crumbly. Set a side a small amount for top of pie. Sprinkle the rest of the mixture in the bottom of the baked and cooled 9 inch pie crust.
• 2. Scald 1 1/2 cups of milk in the top of a double boiler. Make a thickening agent by combining the sugar, cornstarch, flour and salt, then stir in the remaining 1/2 cup of milk with the egg yolks.
• 3. Stir this flour mixture into the hot milk and cook it until it thickens.
• 4. Remove it from the heat and add the butter and vanilla. Let it cool a little before pouring it over the crumb mixture in the crust. sprinkle the reserved crumbs over the top of the custard and add some whipped cream if desired or you could make a meringue for the top.