Warm or cold, topped with ice cream or whipped cream, streusel topped peach pie is the perfect fall dessert for any day of the week!
So I’m posting much later than intended today. For some delusional reason I thought that registering a child for high school would go much quicker than it actually did. So here I am 3 hours later than planned, finally being able to sit down and get to work. With school starting and that cool, fall snap I can feel in the air in the mornings now, my mind totally switches over to fall foods and recipes. I am so excited about all the delicious recipes I plan to share with you as we head into fall this year! Streusel topped peach pie is a favorite fall dessert that I grew up with. I like it warm. I like it cold (possibly for breakfast). It’s good with ice cream or whipped topping. It’s fancy enough for Sunday dessert and easy enough for a weeknight. The crust is a crumb crust that is just pressed into a pie plate. So super easy. The filling is peaches in a kind of a custard. Top that with the cinnamon streusel and you’ve got yourself an amazing dessert!
I combine the all the crust ingredients in my food processor and blend them until crumbly. You can just cut the butter into the flour and salt with a fork until it is crumbly. Then press the crumbs into a pie plate as pictured above.
Dump 2 cups thinly sliced peaches into a bowl and sprinkle with 1/8 cup sugar. Let the peaches stand for 5 minutes. While the peaches are sitting, whisk together the filling ingredients.
Carefully mix the filling into the peaches and pour it into the prepared crust. You’re going to bake the pie for 15 minutes at 400 degrees, then drop the oven temperature to 350 and bake for 20 more minutes.
While the pie is baking mix the streusel ingredients together. I like to use my food processor to do this, however, mixing the ingredients with a fork will work just as well. Once your pie has finished baking, sprinkle the streusel topping over the top and put the pie back in the oven for 10 more minutes. This somewhat melts and sets the streusel. Cool the finished pie on a cooling rack. You can serve the pie warm with vanilla cream or you can chill the pie and serve it cold with whipped topping. Store the leftovers in the fridge.
- 6 Tbs . Butter cold
- 1/4 tsp Salt
- 1 1/8 Cups Flour
- 2 Cups thinly sliced Peaches
- 1/8 Cup Sugar
- 6 Tbs . Sugar
- 1 Egg
- 1 tsp Vanilla
- 1/2 Cup Sour Cream
- 1/8 tsp Salt
- 1 Tbs . Flour
- Streusel Topping:
- 1/4 Cup Sugar
- 1/4 Cup Flour
- 1/2 tsp Ground Cinnamon
- 2 Tbs . Butter cold
Preheat your oven to 400 degrees. Prepare the pie crust by placing the crust ingredients in a food processor and blending until crumbly. Or using a fork, cut the butter into the flour and salt until crumbly. Press into an 8 inch pie plate.
Dump the 2 cup of thinly sliced peaches into a bowl and sprinkle with 1/8 cup of sugar. Let stand for 5 minutes.
Whisk the filling ingredients together and carefully stir into the peaches. Pour into the pie crust.
Bake at 400 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and continue baking for another 20 minutes.
While the pie is baking, prepare the streusel topping. Combine the streusel ingredients in a food processor and blend until crumbly. Once again you can do this with a fork just as well. When pie has finished baking, sprinkle the streusel over the top and place back in the oven for and additional 10 minutes. Cool pie on a cooling rack. You may serve the pie warm with ice cream or chill it and serve it will whipping topping.
Store pie in the fridge.