Peach streusel pie

By MLou10

Ingredients

• Topping:
• 1 store bought frozen deep-dish pie shell
• 1 cup all-purpose flour
• 1/4 cup each granulated sugar and brown sugar
• 1/2 tsp cinnamon
• 1/2 cup chopped pecans or hazelnuts
• 1/2 cup cold unsalted butter
• Filling:
• 8 ripe peaches
• 1 tsp grated orange peel (optional)
• 3 tbsp granulated sugar
• 3 tbp cornstarch
• 1/4 tsp each salt and cinnamon

Details

Servings 8
Preparation time 25mins
Cooking time 80mins

Preparation

Step 1

place rack in lowest position in oven. Preheat to 425. Place frozen pie shell on a baking sheet. Leave at room temp 10 min to thaw. Then bake for 10 min. Set aside on rack to cool

Meanwhile in a medium bowl, stir together all topping ingredients, except butter. Cut butter into small cubes and add. Using your hands, work until just crumbly.

Peel peaches, cut in half and rmove pits. Slice peaches into thick wedges. You should have about 6 cups. Place in a large bowl and sprinkle with peel. In a small bowl, use a fork to stir sugar with cornstarch, salt and cinnamon. Scatter over peaches and toss until evenly coated. turn peaches and any juices into pie shell. It will be high, so mound as best you can. Carefully sprinkle crumble over filling. Pick up any that spills onto baking sheet and gently pat back onto topping.

Bake on bottom rack at 425 for 10 mins. Then reduce heat to 350 and bake until filling is hot, about 45 to 50 more mins. check crumble after 20 mins. If browning to quickly, loosely cover with foil. Once pie is baked, cool on a rack 10 min before cutting into wedges.

Try with nectarines