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Peach Streusel Pie

Pastry for single-crust pie (9 inches)
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
5 cups sliced fresh or frozen peaches, thawed
TOPPING:
2/3 cup packed brown sugar
1/2 cup granola cereal (without raisins)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream

Line a 9-in. pie plate with pastry; flute edges. line the pastry shell

Printed from tasteofhome.com Oct 15, 2008

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Peach Streusel Pie cont.

with a double thickness of heavy-duty foil. Bake at 450° for 5
minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a bowl, combine the sugar, cornstarch, lemon juice and peaches.
Spoon into pastry shell. In another bowl, combine the brown sugar,
granola, flour and cinnamon; cut in butter until crumbly. Sprinkle
over filling. Bake at 375° for 35-40 minutes or until filling
is bubbly. Cool on a wire rack. Serve warm with ice cream.

Yield: 6-8 servings.