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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
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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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!!!
Reviewed on Oct. 20, 2010 by virginia hobbs
Not a "run of the mill" peach pie...it is outstanding. Made with CO. peaches...terrific!
Reviewed on Sep. 03, 2010 by cookiehatch
This was very yummy! I don't like frozen peaches and didn't want to take time to slice fresh peaches, so I used 3 15.25 ounce cans of peaches, drained, and a deep dish pie shell (unbaked). Thanks for a great recipe!
Reviewed on Aug. 01, 2010 by aug2295
The streusel topping was excellent and the peach filling was delicious. There was some liquid but I wouldn't call it soupy.
Reviewed on Jul. 29, 2010 by dewdrop1024
I think the taste was great...we liked it cold better than warm...Problem tho---way to soupy!! don't think its possible that the peaches were too juicy...have no idea what caused it...would love to hear from someone giving me an idea of how to correct the problem...the liquid was almost overflowing pie pan before it was put in oven..?? would appreciate any help because like I said the flavor was really good...thanks
Reviewed on Jul. 25, 2010 by kbgal14
My grandpa made this and said it was better warm, but I had it cold and I find that hard to beileve!!
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