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Peach Crumble Pie

19 Ratings

9 Comments

Prep 35 min
Total 2 hr 30 min
Servings 8

A flaky crust and sweet streusel topping make this peach pie extra special. MORE + LESS -

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

Steps

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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

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 160

% Daily Value

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;