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Peach Streusel Pie

 Peach Streusel Pie
Dad will want to save room for dessert when this peach pie from our Test Kitchen is on the menu. Serve each warm juicy slice with a scoop of vanilla ice cream.
6-8 ServingsPrep: 20 min. Bake: 35 min.


  • 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
  • 2/3 cup packed brown sugar
  • 1/2 cup granola cereal (without raisins)
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • Vanilla ice cream


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

2 of 2

Peach Streusel Pie (continued)

Directions (continued)

  • on a wire rack. Serve warm with ice cream. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 360 calories, 14 g fat (7 g saturated fat), 20 mg cholesterol, 168 mg sodium, 59 g carbohydrate, 4 g fiber, 3 g protein.