This Peach Streusel pie is easy to make and a recipe that I find to be comfort food. It is a peach filling topped with a crumbly topping of butter, sugar, and flour.
Streusel is not the same as strudel. Strudel is the filled pastry that is rolled. More of a layered pastry with a filling that is usually sweet. Streusel is the dry, crumb topping featured in this recipe.
Peach Streusel Pie Recipe
Peach Streusel Pie Recipe Pastry:
9″ pastry shell (I recommend the Perfect Pie Crust Recipe)
Peach Streusel Pie Recipe Directions:
On floured surface, flatter ball.
Use a rolling pin to roll out pastry to a 12-inch circle. Transfer
Transfer pastry to a 9″ pie plate. Trim pastry to 1/2 inch beyond edge of
Trim pastry to 1/2 inch beyond edge of pie plate; flute edge.
Peach Streusel Pie Recipe Filling:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold unsalted butter, cut into 1/2″ cubes
6 cups sliced, peeled fresh peaches
Peach Streusel Pie Recipe Directions:
Preheat oven to 375 degrees.
In a small bowl combine the 3/4 cup flour, brown sugar and sugar.
Use a pastry blender, or two knives to cut in butter until mixture resembles fine crumbs.
Sprinkle one cup of the streusel onto bottom of pastry.
Top with sliced peaches.
Sprinkle with remaining streusel.
Bake for 40-45 minutes or until filling is bubbly and streusel is golden brown.
Cool on a wire rack.
Makes 8 servings.
- Peach Streusel Pie Recipe Pastry:
- 9″ pastry shell (I recommend the Perfect Pie Crust Recipe)
- Peach Streusel Pie Recipe Filling:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1/4 cup cold unsalted butter, cut into 1/2″ cubes
- 6 cups sliced, peeled fresh peaches
- On floured surface, flatter ball.
- Use a rolling pin to roll out pastry to a 12-inch circle. Transfer
- Transfer pastry to a 9″ pie plate. Trim pastry to 1/2 inch beyond edge of
- Trim pastry to 1/2 inch beyond edge of pie plate; flute edge.
- Peach Streusel Pie Recipe Filling:
- /4 <g class=”gr_ gr_1460 gr-alert gr_gramm undefined Grammar multiReplace” id=”1460″ data-gr-id=”1460″>cup</g> all-purpose flour
- /2 <g class=”gr_ gr_1459 gr-alert gr_gramm undefined Grammar multiReplace” id=”1459″ data-gr-id=”1459″>cup</g> packed brown sugar
- /3 cup sugar
- /4 <g class=”gr_ gr_1458 gr-alert gr_gramm undefined Grammar multiReplace” id=”1458″ data-gr-id=”1458″>cup</g> cold unsalted butter, cut into 1/2″ cubes
- cups sliced, peeled fresh peaches
- Peach Streusel Pie Recipe Directions:
- Preheat oven to 375 degrees.
- In a small bowl combine the 3/4 cup flour, brown sugar and sugar.
- Use a pastry blender, or two knives to cut in butter until mixture resembles fine crumbs.
- Sprinkle one cup of the streusel onto bottom of pastry.
- Top with sliced peaches.
- Sprinkle with remaining streusel.
- Bake for 40-45 minutes or until filling is bubbly and streusel is golden brown.
- Cool on a wire rack.