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Streusel Crumb Topped Peach Pie
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5 from 7 votes

Streusel Crumb Topped Peach Pie

This fresh peach pie with a crumb topping is just as good warm topped with ice cream as it is cold!  This easy recipe also has a shortbread crust!  Simple everyday ingredients!  Phenomenal flavor! 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Pie
Cuisine: American
Keyword: crumb topped peach pie, fresh peach pie, peach crumble pie
Servings: 6 serving
Calories: 341kcal
Author: Mindee
Cost: 15

Ingredients

Crust:

  • 6 Tbs Butter cold
  • ¼ teaspoon Salt
  • 1 ⅛ Cups Flour

Peaches:

  • 2 Cups thinly sliced Peaches approximately 2 large peaches
  • ⅛ Cup Sugar

Filling:

  • 6 Tbs Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • ½ Cup Sour Cream
  • ⅛ teaspoon Salt
  • 1 Tbs Flour

Streusel Topping:

  • ¼ Cup Sugar
  • ¼ Cup Flour
  • ½ teaspoon Ground Cinnamon
  • 2 Tbs Butter cold

Instructions

  • Preheat your oven to 400 degrees.
  • Prepare the pie crust by placing the crust ingredients in a food processor or using a fork or pastry blender to cut the butter into the flour and salt until crumbly.
  • Press into a 9-inch pie plate.
  • Peel and thinly slice the peaches.
  • Dump the sliced peaches into a bowl and sprinkle with ⅛ cup of sugar. Let stand for 5 minutes.
  • Whisk the 6 Tbs. 6 egg, vanilla, sour cream, salt, and flour together.
  • Carefully stir it 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 or pastry blender just as well.
  • When the pie has finished baking, sprinkle the streusel over the top and place it back in the oven for an 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 whipped cream.
  • Store the pie in the fridge.

Notes

  • You can sub in canned or frozen peaches if you like. Just make sure to pat off all the extra liquid with paper towels before just them.
  • You can tell the pie is done when only the center 2 inches is still a little jiggly.

Nutrition

Calories: 341kcal | Carbohydrates: 71g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 39mg | Sodium: 190mg | Potassium: 118mg | Fiber: 2g | Sugar: 39g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2mg