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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
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 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
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • Whipped cream, optional

Directions

  • Preheat oven to 375°. 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. Refrigerate while preparing filling.
  • 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 prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.
Editor's Note
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 piece: 365 calories, 14g fat (7g saturated fat), 48mg cholesterol, 146mg sodium, 58g carbohydrate (36g sugars, 2g fiber), 4g protein.

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