Peach Crumb Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 295.9
- Total Fat: 9.6 g
- Cholesterol: 16.4 mg
- Sodium: 9.8 mg
- Total Carbs: 59.3 g
- Dietary Fiber: 2.8 g
- Protein: 3.1 g
View full nutritional breakdown of Peach Crumb Pie calories by ingredient
Introduction
Taken from https://sallysbakingaddiction.com/brown-sugar-peach-crumble-pie/ Taken from https://sallysbakingaddiction.com/brown-su
gar-peach-crumble-pie/
Number of Servings: 10
Ingredients
-
Filling
6 cups cut into chunks Peaches, fresh
Pillsbury Regular Pie Crust
1/4 tsp Cinnamon, ground
0.5 cup, packed Brown Sugar
0.5 cup Flour - Gold medal all purpose flour
2 tsp lemon Juice
Topping
.5 cup, packed Brown Sugar
0.75 cup Flour - Gold medal all purpose flour
1 tsp Cinnamon, ground
5 TB Butter, unsalted (melted and cooled slightly)
.5 cup chopped walnuts (optional) not included in calories
Directions
1- Make the filling: Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
2- Preheat oven to 400°F (204°C).
3- Spoon the peach filling into the crust, leaving any liquid behind in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
4- Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.
5- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
6- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; I actually place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Serving Size: 8 slices
2- Preheat oven to 400°F (204°C).
3- Spoon the peach filling into the crust, leaving any liquid behind in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
4- Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.
5- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
6- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up; I actually place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Serving Size: 8 slices