Peach Streusel Pie

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Yield: 9" pie, 8 to 10 servings

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Here's a classic summertime fruit pie, topped with a tasty, crunchy streusel.

Peach Streusel Pie

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" pie, 8 to 10 servings
Published: 01/17/2011

Ingredients

Crust

  • Use your favorite single pie crust recipe. We recommend our Guaranteed Pie Crust. Use half, and freeze the other half for later.

Filling

  • 3/4 cup sugar (brown, white, or a combination)
  • 1/3 to 1/2 cup Signature Secrets or about 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
  • 1 teaspoon vanilla extract, optional
  • 1/4 teaspoon almond extract, optional
  • 1 tablespoon lemon juice

Topping

Directions

1) Line a 9" pie pan with the pastry, and refrigerate while you make the filling. Preheat the oven to 425°F.

2) Mix the sugar, thickener, and salt. Toss with the peaches, extracts, and lemon juice. Spoon into the crust.

3) Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling.

4) Place the pie on a parchment-lined baking sheet. Bake for 20 minutes, reduce the oven heat to 350°F, and bake for 40 minutes more, until the filling bubbles. Cover the edges of the pie with foil or a pie shield if they brown too quickly. You can also shield the streusel with foil if it's over-browning.

5) Remove the pie from the oven, and cool it completely before slicing.

Yield: one 9? pie, 8 to 10 servings.

Reviews

1
  • star rating 12/23/2014
  • Barb from Maribel, Wisconsin
  • Used 28 oz canned peaches in heavy syrup and added small bag frozen peach slices. Adjusted flour to 1/2 cup and 1/2 c brown sugar. Baked in 9" deep dish and result was fantastic! Had wanted to use different spices but stayed with vanilla and almond extract and was very happy. Excellent recipe and a keeper.
  • star rating 08/04/2014
  • Anne from Urbana, IL
  • I made this pie a couple weeks ago and it was fabulous! I did use the KAF pie crust - my pie pan is 9.5" so I was afraid the crust was going to be too thin but it was just fine. For the sugar combo, I used 1/2 c of white sugar, 1/4 c of brown sugar. I included the optional extracts. I did need to cover the pie lightly with foil because it was getting brown quickly and it turned out perfectly. I highly recommend this recipe!!! It tasted so good at room temperature and even better warmed up a bit. My husband had his with ice cream and loved it!
  • star rating 07/28/2012
  • mom244evermom from KAF Community
  • Absolutely wonderful peach pie. Everything I could have wanted a peach pie to be. I used Dorie Greenspan's pie crust recipe: http://zoebakes.com/2008/06/23/perfect-pie-dough-101-lattice-top/. Delicious! (How could it not be with such an insane amount of butter in it?) Loved the peach filling as well as the crumb topping. I did not have Signature Secrets, I used 1/3 cup Pie Filling Enhancer. That was my only mistake, the pie was runny, next time I'll try a scant 1/2 cup. The flavor was honestly so divine, so spot-on, that I will definitely make it again and again. I did use both the vanilla and almond extracts. The crumb topping was perfect, I can't wait to make a cherry crumb pie next. Thank you KAF for being my go-to baking resource.
  • star rating 02/04/2011
  • dsgouwens from KAF Community
  • My husband loved this recipe and there was nothing difficult about it! The topping was especially good. We used the Pillsbury pie crust instead of making one. It is a very rich recipe, so one slice goes a along way. Bakers might consider a bit of a blind bake of the crust before baking to make it more crisp.
1
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