Best Peach Pie With Almond Crumble Topping Recipes

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PEACH ALMOND CRUMBLE



Peach Almond Crumble image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1/2 cup rolled oats
1/3 cup packed brown sugar
1/4 cup sliced almonds
3 tablespoons butter, softened
1 teaspoon cinnamon
1/4 teaspoon salt
6 cups sliced peaches (about 4 to 6 peaches)
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon almond extract
1/8 teaspoon nutmeg
Vanilla ice cream, for serving, optional

Steps:

  • For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
  • For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.

PEACH SLAB PIE WITH ALMOND CRUMBLE



Peach Slab Pie with Almond Crumble image

Peach pie is my dad's favorite and the first pie I ever made, so it holds a special place in my heart. I add a twist to this version with an almond crumble and a touch of honey to highlight the natural sweetness of the peaches.

Provided by Dan Langan

Categories     dessert

Time 4h10m

Yield 12 servings

Number Of Ingredients 21

2 cups all-purpose flour
2 tablespoons packed light-brown sugar or white sugar
3/4 teaspoon fine salt
4 tablespoons vegetable shortening
1 stick (8 tablespoons) frozen unsalted butter
5 tablespoons cold water
2 teaspoons apple cider vinegar or white vinegar
Cooking spray
2 tablespoons vanilla wafer crumbs, optional
5 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup all-purpose flour
1/2 cup slivered raw almonds
3 pounds ripe yet firm yellow peaches, peeled, pitted and cut into 3/4-inch chunks
1/2 cup granulated sugar
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch fine salt
Zest and juice of 1/2 lemon
1/4 cup honey

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour with your fingertips until the shortening is nearly incorporated.
  • Grate the frozen butter on the large holes of a box grater into the flour. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Stir the cold water and vinegar together in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate dry bits of flour.
  • Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
  • dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
  • Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
  • the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
  • overnight.
  • Allow the chilled dough to rest at room temperature for 5 minutes. Spray a rimmed 9-by-13-inch sheet pan with cooking spray and sprinkle with 1 tablespoon of vanilla wafer crumbs if using; set aside. On a floured surface, roll the dough into a rectangle about 12 inches by 16 inches. Transfer to the prepared pan, pressing the dough into the bottom and corners of the pan. Fold the extra dough under itself so the crust is even with the top edge of the pan. Sprinkle the remaining 1 tablespoon wafer crumbs if using over the bottom crust. Chill while you prepare the crumble.
  • For the crumble: Stir the melted butter, brown sugar, cinnamon and salt together in a medium bowl. Stir in the flour and almonds. Set aside.
  • For the filling: Place the peaches in a large bowl, sprinkle with the sugar, flour, salt and lemon zest and toss well. Add the lemon juice and honey and toss again. Pour the filling into the chilled crust and scatter the almond crumble over the top. Freeze the pie for 30 minutes.
  • When ready to bake, place another sheet pan on the center rack of the oven and preheat the oven to 400 degrees F. Place the chilled pie onto the preheated sheet pan and bake for 25 minutes. Lower the temperature to 375 degrees F and bake until the top is golden and the filling is puffed and bubbling in the center, 60 to 70 minutes longer. If the pie browns too quickly, place a piece of aluminum foil that has a few holes poked in it over the top of the pie for the remainder of the baking time. Serve warm or room temperature.

MOM'S PEACH PIE



Mom's Peach Pie image

A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
1 large egg white, lightly beaten
6 cups sliced peeled fresh peaches
2 tablespoons plus 3/4 cup all-purpose flour, divided
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

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