Streusel Peach Pie Recipe
Streusel Peach Pie Recipe photo by Taste of Home
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Streusel Peach Pie Recipe

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4.5 15 14
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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
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 8 servings


  • 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
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • Whipped cream, optional

Nutritional Facts

1 piece: 365 calories, 14g fat (7g saturated fat), 48mg cholesterol, 146mg sodium, 58g carbohydrate (36g sugars, 2g fiber), 4g protein.


  1. Preheat oven to 375° Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.
  2. In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes.
  3. For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered.
  4. Bake 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.
Originally published as Streusel Peach Pie in Taste of Home August/September 2010, p66

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vbsteffer User ID: 3608900 174687
Reviewed Sep. 7, 2012

"Everyone at work loved this and asked for the recipe."

recipegirl25 User ID: 5555405 147892
Reviewed Sep. 4, 2012

"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:)"

janlooks User ID: 5079369 190208
Reviewed Sep. 3, 2012

"great recipe my family enjoy it a lot"

StickyToffee User ID: 6750546 110718
Reviewed Jun. 24, 2012

"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."

Motorhomegal User ID: 2005041 113142
Reviewed Jun. 2, 2012

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

micheleclow User ID: 6777152 175033
Reviewed Jun. 2, 2012

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

athenathecookielady User ID: 4483232 110715
Reviewed Aug. 24, 2011

"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!!"

JuJuBee123 User ID: 3555231 120702
Reviewed Aug. 13, 2011

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

cherylyoung User ID: 5912806 175029
Reviewed Jun. 17, 2011

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

emabey User ID: 5117401 110699
Reviewed Nov. 28, 2010

"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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