Best Peach Crunch Pie Recipes

COCONUT PEACH CRUNCH PIE

Steps:

• Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
• Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
• Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.

COCONUT PEACH CRUNCH PIE

Steps:

• 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. Spread pie filling in crust. In small bowl combine coconut, flour and sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 350°F about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.

CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST

Steps:

• In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
• Set aside.
• In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
• Heat the peach mixture until hot, medium heat. Do not burn. Stir.
• Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
• Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
• Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
• Cook 2 minutes.
• Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
• Place in a hot water bath for 15 minutes.
• Preparation for Oatmeal Crunch Crust:.
• In medium bowl, add the first six ingredients. Mix well.
• Sprinkle on the top of the filled pie shell.
• 10 minutes before end of baking pie, sprinkle milk over the crust.
• You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.

FRENCH CRUNCH PEACH PIE RECIPE

Steps:

• Prepare pastry and bake at 450 degrees for 5 minutes. Beat eggs and lemon juice. Stir in sugar and add peaches. Turn into shell. Combine cracker crumbs, nuts, and butter and sprinkle over peaches. Cover edge of pie with foil and bake at 375 degrees for 20 minutes. Remove foil and bake until set for an additional 20 to 25 minutes. Cool on wire rack. Cover and chill before serving.

PEACH CRUNCH PIE RECIPE - (4.7/5)

Steps:

• 1. Pulse all of the crust ingredients, except butter, shortening and water, in food processor to combine. Add 6 tablespoons butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. With processor running, add 3 tablespoons water; pulse until moist clumps form, adding additional water 1 teaspoon at a time if necessary. Shape into flat round; cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead; cover and refrigerate.) 2. Heat oven to 375°F. On lightly floured surface, roll dough to 12-inch round. Line 9-inch pie pan with dough; trim overhang to 1/2 inch. Fold overhang under; flute edges. Refrigerate 15 minutes. 3. Meanwhile, combine all of the toppings ingredients, except melted butter, in medium bowl. With fork, stir in butter until moist crumbs form. Cover and refrigerate 10 to 15 minutes while preparing filling. 4. Combine filling ingredients in large bowl, gently stirring to coat. Spoon into crust; sprinkle with topping. 5. Bake 50 to 55 minutes or until lightly browned and filling just begins to bubble, covering edge of crust with foil if browning too quickly. Cool completely on wire rack. 8 servings PER SERVING: 455 calories, 19.5 g total fat (11 g saturated fat), 5.5 g protein, 66.5 g carbohydrate, 40 mg cholesterol, 150 mg sodium, 3.5 g fiber TIP *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until skins loosen. Cool in ice water; peel skins with knife.