Best 2 Peach Cream Crumble Pie Recipes

Peach cream crumble pie is a classic dessert that combines the sweet and juicy flavors of peaches with a creamy, custard-like filling and a crunchy, buttery crumble topping. This delightful pie is perfect for any occasion, whether it's a summer picnic or a cozy winter gathering. With its simple ingredients and easy-to-follow instructions, this recipe is sure to be a hit with bakers of all skill levels. So gather your ingredients and preheat your oven, because it's time to indulge in the irresistible goodness of peach cream crumble pie!

Let's cook with our recipes!

SOUR CREAM PEACH CRUMBLE PIE

Sour Cream Peach Crumble Pie image

This pie is super rich with a crumb topping and lattice crust. You can use fresh or canned peaches and it comes out great!

Provided by Pat Turner

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

Ingredients

1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
5 medium (blank)s fresh peaches - peeled, pitted, and sliced
1 cup sour cream
¾ cup white sugar
⅓ cup all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
6 tablespoons all-purpose flour
¼ cup brown sugar
¼ teaspoon ground cinnamon
3 tablespoons unsalted butter, cut into pieces

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.
Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.
Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.
Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 392 calories, Carbohydrate 48.2 g, Cholesterol 19.3 mg, Fat 20.7 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 209 mg, Sugar 23.5 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

Ingredients

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 a crispier topping, use cold butter and flour.
If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour.
Be sure to chill the dough before rolling it out. This will help prevent it from shrinking in the oven.
If you don't have a pie plate, you can use a 9-inch springform pan.
To prevent the filling from bubbling over, place a baking sheet under the pie plate before baking.
Let the pie cool completely before serving. This will help the filling to set.

Conclusion:

Peach cream crumble pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, peachy filling and crumbly 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 peach cream crumble pie a try. You won't be disappointed!