This delectable pie, with its crunchy topping, is a great way to enjoy summer’s fresh peaches — with cream, of course!
- prep 20 min cook 50 min
- serves 8
- 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
How to make it 1 hour, 10 minutes
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