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Streusel Peach Pie

 Streusel Peach Pie
I love making this pie as a great way to enjoy summer's fresh peaches…with cream, of course! —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.
  • Bake 15-20 minutes or until golden brown, covering edges with foil to

2 of 2

Streusel Peach Pie (continued)

Directions (continued)

  • 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.