Kitty said: Yes.PEACH PIE -- looking for a good recipe for a crumble-top pie.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(PEACH PIE -- looking for a good recipe for a crumble-top pie.?),it will help you,my kids.
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!
Answers:
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
Other Answers:
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.
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
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