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Streusel-Topped Peach Pie Recipe

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This recipe for Streusel-Topped Peach Pie is from A Soldier's Chow, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust: 1box Pillsbury® refrigerated pie crust, softened as directed on box
Filling:
1/2 c. powdered sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 c. sliced peeled peaches (6 medium)
Streusel:
3/4 c. all-purpose flour
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/3 c. cold butter or margarine
Directions:
Directions:
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, mix powdered sugar, 1/3 cup flour and the cinnamon. Gently stir in peaches until coated. Spoon into crust-lined pie plate. In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Sprinkle evenly over filling. Bake 40 to 45 minutes or until topping is golden brown. Cover edge of crust with foil after 15 or 20 minutes of baking to prevent excessive browning.

 

 

 

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