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Peach Crumble Pie

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  • Prep 35 min
  • Total 2 hr 30 min
  • Ingredients 14
  • Servings 8
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A flaky crust and sweet streusel topping make this peach pie extra special.
By Pillsbury Kitchens
Updated Feb 11, 2010
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Ingredients

Crust

  • 1 cup 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 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

Steps

  • 1
    In 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).
  • 2
    Gather 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.)
  • 3
    Heat 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.
  • 4
    Place 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.
  • 5
    Cover 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 Information

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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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