All pies are good pies, but a warm peach pie with crumble? There's no beating that. A flaky crust and sweet streusel topping make this Peach Crumble Pie extra special. Picture-perfect and delightfully sweet, the delicate dessert will steal the spotlight wherever and whenever you serve it. You'll want to keep this Peach Crumble Pie recipe handy, because family and friends are going to be asking for it!
Peach Crumble Pie
- Prep Time 35 min
- Total 2 hr 30 min
- Servings 8
- Ingredients 14
Ingredients
Crust
- 1 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
Filling
- 4 cups quartered peeled peaches (8 to 10 medium)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 2 tablespoons whipping cream
- 1 egg
Topping
- 1/2 cup Gold Medal™ all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter or margarine, softened
Make With
Gold Medal Flour
Instructions
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Step1In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
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Step2Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling.)
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Step3Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
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Step4Place peaches in pastry-lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
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Step5Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.
Nutrition
360
Calories
18g
Total Fat
4g
Protein
46g
Total Carbohydrate
27g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 2g
- Cholesterol
- 45mg
- 15%
- Sodium
- 200mg
- 8%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 27g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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