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Streusel Peach Pie Recipe

Streusel Peach Pie Recipe photo by Taste of Home

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I love making this pie as a great way to enjoy summer's fresh peaches…with cream, of course! —Marie Rizzio, Interlochen, Michigan

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Streusel Peach Pie Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 8 Servings

20 50 70

Ingredients

Pastry for single-crust pie (9 inches)
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Directions

Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.
In a large bowl, combine the peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake at 375° for 35 minutes.
For topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered.
Bake for 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without whipped cream) equals 365 calories, 14 g fat (7 g saturated fat), 48 mg cholesterol, 146 mg sodium, 58 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Streusel Peach Pie in Taste of Home August/September 2010, p66

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Reviews for Streusel Peach Pie

Streusel Peach Pie

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Reviewed on Sep. 07, 2012 by vbsteffer

Everyone at work loved this and asked for the recipe.

Reviewed on Sep. 04, 2012 by recipegirl25

Pie was good. As others said, the center of my crust did not completely bake. Think I will try a graham cracker or pecan crust next time:)

Reviewed on Sep. 03, 2012 by janlooks

great recipe my family enjoy it a lot

Reviewed on Jun. 24, 2012 by StickyToffee

I prebaked the pie crust for fifteen minutes and it was still a bit raw in the center. Next time I'll bake it until it's light brown, then add the filling and topping, covering the edges to prevent them from burning. The reason being that the filling is very watery and makes the crust soggy and doughy. I will also add a teaspoon of cornstarch to the flour mixture, hoping it thickens the filling a bit. Delicious otherwise. My mother used to make a similar pie recipe.

Reviewed on Jun. 02, 2012 by Motorhomegal

I've never made a peach pie before....it is CUSTOMARY to put an egg in the filling ? I certainly never do with cherry or apple pies. Just wondering.

Reviewed on Jun. 02, 2012 by micheleclow

This was so delicious. I had a hard time not eating all by myself.

Reviewed on Aug. 24, 2011 by athenathecookielady

This was great! We are lucky enough to have fresh milk, eggs and peaches from the tree. It was creamy and smooth, not too much sweet. I did add a tsp of Almond Extract - perfect!! Thanks from a fellow Michigander!!

Reviewed on Aug. 13, 2011 by JuJuBee123

I was short on time and used a graham cracker crumb crust and it was excellent.

Reviewed on Jun. 17, 2011 by cherylyoung

Liked the taste & texture. Next time I think I would cut down on the cinnamon alittle bit.

Reviewed on Nov. 28, 2010 by emabey

This is an outstanding peach pie! Super good either warm or cold. It has turned out perfect everytime. I have never had a problem with it setting up or anything! Best peach pie recipe ever!!!

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