Streusel Peach Pie Recipe

Taste of Home

This delectable pie, with its crunchy topping, is a great way to enjoy summer’s fresh peaches — with cream, of course!

[quicklook-recipe prep_time=”20 min” cook_time=”50 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]
[/step-list-wrapper]

Originally Published in Reader's Digest