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See 5 recipes Download free cookbookBrown Sugar Streusel Peach Pie
Streusel Peach Pie
Juicy summer peaches bake beneath a crisp brown sugar and oat streusel in a flaky pie crust, with lemon and warm spice keeping every slice bright.
Prep Time:40 minCook Time:70 minTotal Time:110 minServings:8Difficulty:Medium
This pie puts the best part of a fruit crumble on top of a proper pastry shell. The peaches soften into a sliceable filling while a generous layer of brown sugar streusel turns crisp and deeply golden.
Ripe but still firm peaches work best because they hold their shape in the oven. A little lemon sharpens their sweetness, and cornstarch thickens the released juice without making the filling heavy.
Old-fashioned oats give the topping a nubbly crunch, while cold butter creates both fine crumbs and larger clusters. Chilling the assembled pie briefly helps the pastry and streusel keep their structure during the long bake.
Let the baked pie cool completely before cutting so the fruit juices can settle. Serve each wedge as it is, or add softly whipped cream or vanilla ice cream once the pie is no longer hot.
Nutrition (per serving)
Calories:480 kcal
Protein:5 g
Carbs:70 g
Fat:22 g
Directions
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1
Position a rack in the lower third of the oven and heat the oven to 400°F. Set the chilled pie shell on a rimmed baking sheet.
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2
Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt in a large bowl. Toss gently until no dry cornstarch remains, then let stand for 10 minutes.
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3
Make the streusel by mixing the flour, oats, brown sugar, remaining 1/2 teaspoon cinnamon, and remaining 1/4 teaspoon salt in a medium bowl.
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4
Work the cold butter into the flour mixture with your fingertips until the streusel holds together in a mixture of small crumbs and pea-size clusters. Refrigerate while you fill the pie.
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5
Spoon the peach filling and all accumulated juices into the chilled pie shell, mounding the fruit slightly in the center. Scatter the streusel evenly over the peaches without packing it down.
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6
Bake at 400°F for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 45 to 50 minutes, until the filling bubbles thickly near the center and the streusel is deep golden brown.
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7
If the topping or crust edge browns too quickly, tent the pie loosely with foil for the final 15 to 20 minutes. The filling must bubble in the center before the pie leaves the oven.
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8
Transfer the pie to a wire rack and cool for at least 4 hours before slicing, allowing the peach filling to thicken and hold a clean wedge.
Ingredients
- 9-inch unbaked pie crust, fitted into a pie plate and chilled:1
- Ripe but firm peaches, peeled and sliced 1/2 inch thick:6 cups
- Granulated sugar:1/2 cup
- Cornstarch:1/4 cup
- Fresh lemon juice:1 tablespoon
- Vanilla extract:1 teaspoon
- Ground cinnamon:3/4 teaspoon
- Fine salt:1/4 teaspoon
- All-purpose flour:3/4 cup
- Old-fashioned rolled oats:1/2 cup
- Packed light brown sugar:1/2 cup
- Ground cinnamon:1/2 teaspoon
- Fine salt:1/4 teaspoon
- Cold unsalted butter, cut into small cubes:6 tablespoons
Tips & Notes
- To peel peaches quickly, score the bottoms, blanch them in simmering water for 30 seconds, and transfer them to ice water.
- Place a sheet of foil beneath the baking sheet if the peaches are especially juicy, since the filling may bubble over.
- Store the cooled pie loosely covered at room temperature for one day or refrigerate it for up to three days.
