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Mom’s Peach Pie

A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. —Sally Holbrook, Pasadena, California
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1 large egg white, lightly beaten
  • 6 cups sliced peeled fresh peaches
  • 2 tablespoons plus 3/4 cup all-purpose flour, divided
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup cold butter, cubed

Directions

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling.
  • In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture.
  • Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Editor's Note
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 slice: 404 calories, 18g fat (11g saturated fat), 45mg cholesterol, 212mg sodium, 58g carbohydrate (32g sugars, 3g fiber), 5g protein.

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