Crumb Topped Peach Pie

Crumb Topped Peach Pie

Yummie simple pie to make use of this Summer's abundance of fresh peaches. Got this recipe from an issue of "Taste of Home's Home-Style Recipes".
 Thought I would pass it along

1 egg white
1 unbaked pastry shell (9 inches)
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter or margarine, cut into 6 piecs
6 cups sliced peeled fresh peaches

In a mixing bowl, beat egg white until foamy; brush over the bottom and sides of the pastry shell. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into the bottom of the pastry shell; top with peaches. Sprinkle with remaining crumb mixture. Bake at 375 degrees for 40-45 minutes or until filling is bubbly and peaches are tender.

Blackberry Buckle

Adaption of a Recipe by John Barricelli that aired on an episode of the Today Show on March 6th, 2010. I did make some changes to the given recipe.

Great served warm with whipped topping.

Blackberry Buckle
INGREDIENTS

For the streusel topping:
1 cup all-purpose flour
1 cup light brown sugar
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small cubes

For the blackberry buckle:
1 1/4 cups all-purpose flour
  2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 teaspoon coarse salt
4 large eggs
2 teaspoons pure vanilla extract
4 cups either blackberries, raspberries or blueberries
Confectioners' sugar (optional)

DIRECTIONS

To make the streusel:

In a medium bowl, use a fork to stir together the flour, brown sugar, salt and cinnamon. Add the butter and, using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.

To make the blackberry buckle:

In a medium bowl, whisk together the flour and baking powder; set aside. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish; set aside.
In a large bowl beat the butter, sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, and then the vanilla. On low speed, beat in the dry ingredients just until absorbed. Fold in the berries. Transfer to the prepared baking dish. Sprinkle the streusel over the top.
Bake until a cake tester inserted into the thickest part of the buckle comes out clean and the topping is nicely browned and crisp approximately 45 minutes. Transfer to a wire rack to cool for 10 minutes. Dust with confectioners’ sugar if you like and cut into squares.

~Enjoy~

Sour Cream Apple Walnut Pie

Sour Cream Apple Walnut Pie

This recipe is from one of my old issues of Country Decorating Ideas. I loved that magazine but I don't think they publish it anymore. It was posted by Chef Janice McGrath.

Love the topping-it is both sweet and crunchy!

~Thought I would share it~

Ingredients

~1 10" pie shell, unbaked

~5-6 peeled and sliced baking apples (Granny Smith)

~1/2 cup sugar

~1 1/4 cup sour cream

~1/2 tsp vanilla

~1/4 cup flour

~1 egg

~1/8 tsp salt

Topping

~3/4 cup sugar

~1 cup flour

~1 Tbsp cinnamon

~1 cup chopped walnuts

~1/2 cup melted butter

Preheat oven to 350 degrees. Combine and toss apples with sugar, sour cream, vanilla, flour, egg and salt. Pour into pie shell. Bake at 350 degrees for 40 minutes.

Meanwhile, mix topping ingredients in the above order. Remove pie from oven and sprinkle topping over apple mixture. Return to oven for about 20 minutes or until apples are soft.

~Yummie~