Best 7 Pats Peach Pie Crumble Recipes

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Indulge in the delectable flavors of perfectly balanced sweetness and a hint of tanginess with our comprehensive guide to creating the ultimate Pats Peach Pie Crumble. Whether you're an experienced baker or just starting your culinary adventure, this article will provide you with everything you need to know to master this classic dessert. From selecting the ripest peaches to achieving the perfect golden-brown crumble topping, we'll take you through each step with detailed instructions and helpful tips. So, gather your ingredients, preheat your oven, and get ready to embark on a delightful baking journey as we explore the secrets behind the irresistible Pats Peach Pie Crumble.

Check out the recipes below so you can choose the best recipe for yourself!

PEACH CRUMB PIE



Peach Crumb Pie image

Peach Crumb Pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.

Provided by Sabrina Snyder

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 pie crust
6 cups sliced peaches ((36 ounces, frozen))
1/2 cup sugar
1/4 cup brown sugar (, packed)
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
1 lemon (, juiced)
2/3 cup rolled oats
1/4 cup flour
1/2 cup brown sugar (, packed)
1/4 teaspoon salt
1/4 cup unsalted butter

Steps:

  • Preheat oven to 375 degrees and line pie pan with pie crust.
  • Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
  • Pour peaches into pie crust.
  • To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
  • Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
  • Bake for 45-50 minutes until golden brown.

Nutrition Facts : Calories 248 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

PEACH CRUMBLE PIE



Peach Crumble Pie image

My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!

Provided by Vanessa Findiesen

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust pastry
9 medium (2-1/2" dia) (approx 4 per lb)s fresh peaches, peeled and halved
¾ cup white sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, cut into small pieces
1 pinch salt
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
  • Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
  • Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
  • Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g

PEACH CRUMB PIE



Peach Crumb Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

5 large, ripe but firm peaches, peeled, pitted and sliced (3 pounds)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cornstarch
Juice of 1/2 lemon
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch salt
4 tablespoons unsalted butter, cut into small cubes
1/3 cup sliced almonds
1 roll store-bought pie dough (recommended: Pillsbury)
2 tablespoons unsalted butter, thinly sliced

Steps:

  • Heat the oven to 375 degrees F.
  • To make the filling:
  • In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
  • To make the topping:
  • Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
  • To assemble:
  • Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
  • Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.

PEACH CRUMBLE PIE



Peach Crumble Pie image

Make and share this Peach Crumble Pie recipe from Food.com.

Provided by barefootmommawv

Categories     Pie

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
4 cups peaches, quartered and peeled (8 to 10 medium)
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
2 tablespoons whipping cream
1 egg
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, softened (or margarine)

Steps:

  • 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).
  • 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).
  • 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 over hanging edge of pastry to one inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
  • 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.
  • 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.

PEACH CUSTARD CRUMBLE PIE



Peach Custard Crumble Pie image

This peach crumb pie recipe evolved from a recipe I obtained from a wedding gift cookbook. Delicious as it was, I wanted to make it all mine. After several years I think I have it.

Provided by 2WolfeCatPack

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

1 (9 inch) unbaked pie crust
1 teaspoon all-purpose flour, or as needed
1 cup white sugar
⅓ cup all-purpose flour
⅓ cup unsalted butter, melted
2 large eggs, beaten
½ teaspoon ground nutmeg
3 cups sliced fresh peaches
½ cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
1 pinch ground cinnamon
¼ cup unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Dust the pie crust with flour.
  • Combine sugar, flour, butter, eggs, and nutmeg for filling in a medium bowl. Gently fold in peaches. Pour into the prepared pie crust.
  • Mix flour, oats, brown sugar, and cinnamon for topping together in another bowl. Pour in melted butter and toss with a fork until crumbs form. Sprinkle the crumb mixture over the pie filling.
  • Bake in the preheated oven until lightly browned, about 45 minutes.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 65.6 g, Cholesterol 82.1 mg, Fat 22.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 10.9 g, Sodium 142.6 mg, Sugar 41.6 g

PEACH CRUMBLE PIE



Peach Crumble Pie image

This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 3h15m

Number Of Ingredients 11

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon fine salt
2 teaspoons granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Steps:

  • Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
  • Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

Nutrition Facts : Calories 379 g, Fat 20 g, Fiber 2 g, Protein 4 g

PEACH CREAM CRUMBLE PIE



Peach Cream Crumble Pie image

A peach pie with a creamy custard flavor topped with a crunchy crumble topping.(Say that really fast 5 times!) A family tradition for generations. It will have people ask for their own pie... it's that good! Please read all directions first. Use your own crust recipe or Pillsbury ready made. Always a favorite anytime. Enjoy from our home to yours.

Provided by ruby_red83

Categories     Pie

Time 1h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter
4 cups fresh sliced peaches or 4 cups unsweetened frozen peaches, thawed
1 cup sugar, divided
4 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch
1 egg
1/2 teaspoon vanilla extract
1 cup sour cream
1/3 cup sugar
1/3 cup all-purpose flour
1/2 cup oatmeal (any kind)
1 -2 teaspoon cinnamon
1/4 cup butter

Steps:

  • CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges.
  • FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping.
  • TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.

Nutrition Facts : Calories 530, Fat 24.8, SaturatedFat 15, Cholesterol 84.8, Sodium 293, Carbohydrate 72.5, Fiber 2.8, Sugar 40.7, Protein 6.8

Tips:

  • For the best flavor, use ripe, juicy peaches. If your peaches are not ripe, you can ripen them by placing them in a paper bag at room temperature for a few days.
  • If you don't have time to make your own pie crust, you can use a store-bought one. Just be sure to thaw it according to the package directions before using it.
  • Be careful not to overfill the pie crust. Otherwise, the filling will bubble over and make a mess in your oven.
  • Bake the pie until the crust is golden brown and the filling is bubbling. This usually takes about 45 minutes to an hour.
  • Let the pie cool for at least 15 minutes before serving. This will help the filling to set and prevent it from being runny.

Conclusion:

Pat's Peach Pie Crumble is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet and juicy filling, and crunchy crumble topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Pat's Peach Pie Crumble a try. You won't be disappointed!

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