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Streusel Peach Pie Recipe

Streusel Peach Pie Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Streusel Peach Pie

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Reviewed Sep. 7, 2012

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

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:)"

Reviewed Sep. 3, 2012

"great recipe my family enjoy it a lot"

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."

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."

Reviewed Jun. 2, 2012

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

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!!"

Reviewed Aug. 13, 2011

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

Reviewed Jun. 17, 2011

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

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!!!"

Reviewed Oct. 20, 2010

"Not a "run of the mill" peach is outstanding. Made with CO. peaches...terrific!"

Reviewed Sep. 3, 2010

"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 Aug. 1, 2010

"The streusel topping was excellent and the peach filling was delicious. There was some liquid but I wouldn't call it soupy."

Reviewed Jul. 29, 2010

"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 Jul. 25, 2010

"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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