Fresh Peach Pie Recipe

 Make a Streusel Top Peach Pie

This Fresh Peach Pie Recipe with a streusel topping was given to me by my daughter-in-law.

She brought this pie for us on a recent visit, and it is simply scrumptious!

Try it ... you will be glad you did!

You can use a homemade or a store-purchased deep dish pie shell for this recipe.

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Ingredients

FOR THE FILLING

1 deep dish pie shell, home-made or purchased
6 cups sliced peaches (about 8 - 10 ripe peaches)
3 tbsp. granulated sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. cinnamon

FOR THE TOPPING

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp. cinnamon
1/2 cup cold butter
1/2 cup chopped pecans (or your choice of nuts)

Directions

FOR THE FILLING

If pie shell is frozen, allow to thaw for 10 minutes, then bake on cookie baking sheet at 425° F for 10 minutes. (To avoid the pie crust from lifting while baking, pierce the crust in several places with a fork).

Set aside on rack to cool.

Peel, pit, and cut peaches in half.

Slice the peach halves into thick wedges into a large bowl.

In a cup, combine the sugar, cornstarch, salt and cinnamon.

Sprinkle over the peach wedges and toss until coated.

Transfer the peach mixture to the pie shell.

FOR THE TOPPING

In a medium bowl, combine the flour, sugars, and cinnamon.

Cut butter into small cubes and, using a fork or a pastry blender, (or your hands), mix until mixture resembles coarse crumbs.

Sprinkle the streusel topping mixture over the filling in the pie shell.

Bake on bottom rack of oven at 425° F for 10 minutes.

Reduce heat to 350° F and bake for an additional 45 - 50 minutes.

Check pie after 20 minutes, if browning too quickly at edges, cover with foil or pie crust shield.

GO to The Pie Crust Shield

GO to Make your own Pie Crust Shield

Serve pie warm or cooled plain, or with a dollop of ice cream or whipped cream!

ENJOY!

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