Streusel-Topped Peach Pie

By lindybug

Ingredients

• Streusel:
• 1 unbaked single crust pie shell, preformed or ready to roll, thawed if frozen
• 3 Tbsp finely chopped pecans
• 1 1/2 lbs peaches (about 9 medium size)
• 3 Tbsp granulated sugar
• 3 Tbsp cornstarch
• 1/4 tsp ground allspice
• 1 cup all purpose flour
• 1/2 cup firmly packed light brown sugar
• 1 tsp ground cinnamon
• 6 Tbsp (3/4 stick) butter, cut into pieces and at room temp.
• 3/4 cup pecans, chopped

Details

Servings 1

Preparation

Step 1

1. If using a ready to roll crust, fit into the bottom and up sides of a 9" glass pie plate. Flute edges decoratively. Sprinkle chopped pecans evenly over the crust.

2. Bring large pot of water to a boil. Drop in peaches and boil until the skin peels off easily, about 2 min. Using a slotted spoon, quickly transfer the peaches to a bowl of cold water; let cool slightly. Remove the peaches from the water; peel off the skins and discard. Halve peaches; remove pits. Quarter each half in wedges.

3. Place oven rack in lowest position. Heat oven to 400 degrees.

4. In a medium size bowl, toss together the peach slices, granulated sugar, cornstarch and allspice until well blended. Spoon the peach mixture into the pie shell, spreading evenly and mounding slightly.

5. In a medium size bowl, mix together the flour, light brown sugar and cinnamon until well blended. Work in the butter with your fingertips until medium size crumbs form and the dry ingredients are evenly moistened. Lightly toss in pecans until well distributed. Sprinkle and mound streusel over the top of the peach mixture.

6. Bake the pie on the lowest rack in 400 degree oven for 10 min. Reduce the oven temp to 350 degrees. Bake for another 65 min or until the filling is bubbling around edge and the pie crust and streusel are browned. Transfer pie to wire rack; let cool until you can comfortably hold bottom of pie plate, about 1 hr.

7. Slice pie and serve with whipped cream or ice cream, if desired.