Streusel-Topped Peach Pie

By bloomysgirl

Ingredients

• Crust
• 1 box Pillsbury® refrigerated pie crust, softened as directed on box
• Filling
• 1/2 cup powdered sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups sliced peeled peaches (6 medium)*
• Streusel
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter or margarine

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

DIRECTIONS
1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 2 In large bowl, mix powdered sugar, 1/3 cup flour and the cinnamon. Gently stir in peaches until coated. Spoon into crust-lined pie plate. 3 In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Sprinkle evenly over filling. 4 Bake 40 to 45 minutes or until topping is golden brown. Cover edge of crust with foil after 15 or 20 minutes of baking to prevent excessive browning.
Substitute 1 cup fresh or frozen blueberries (do not thaw) for 1 cup of the peaches.
*Two cans (29 oz each) peach slices, well drained, can be substituted for the fresh sliced peaches.