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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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(11-15) of 15 reviews

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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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