Taste of Home This delectable pie, with its crunchy topping, is a great way to enjoy summer’s fresh peaches — with cream, of course!
Quick look
- prep 20 min cook 50 min
- serves 8
Ingredients
- Pastry for single-crust pie (9 in.)
- 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 Tbsp. heavy whipping cream
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tsp. ground cinnamon
- 3 Tbsp. cold butter
- Whipped cream, optional
- 1
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 the peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake at 375° for 35 minutes.
- 3
For topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered.
- 4
Bake for 15-20 minutes or until golden brown, covering edges with foil to prevent over browning if necessary. Cool on a wire rack. Serve with whipped cream if desired.
