Peach Crumble Pie

Name: Peach Crumble Pie
Prep time: 35 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 cup Gold Medal™ all-purpose flour; 1/2 teaspoon salt; 1/3 cup plus 1 tablespoon shortening; 2 to 3 tablespoons cold water; 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; 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

22 Ratings

12 Reviews

Prep 35 min
Total 2 hr 30 min
Servings 8

A flaky crust and sweet streusel topping make this peach pie extra special.

By Betty Crocker Kitchens

Updated December 3, 2009

Make With

Gold Medal Flour

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

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 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;