Streusel Peach Pie

By carvalhohm

Ingredients

• TOPPING:
• Pastry for single-crust pie (9 inches)
• 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
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cold butter
• Whipped cream, optional

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Line 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.

In large bowl, combine peaches, sugar, flour and nutmeg. In small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake at 375° for 35 minutes.

For topping, in small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered.

Bake for 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on wire rack. Serve with whipped cream if desired.