Pie Number 11 - Streusel Cream Peach - Pie

 The Year of Pie

Pie Number 11 - Streusel Cream Peach Pie

    Streusel Cream Peach Pie comes to us from The Favorite Recipes of Home Economics Teachers Cookbook, published in 1978 (the Library of Congress catalog number is 78-142015. This book is comprised of recipes submitted by home economics teachers across the United States. This recipe was submitted by Mrs. Linda Frank of Sam Houston H.S. in Arlington, Texas. Dear Mrs. Frank, your recipe turned out delicious. The only change I made was using canned peaches, not fresh pared peaches. And, I did use half & half (the recipe says cream or milk). Anyhow, try this pie, because I was really happy with how it turned out. 

Ingredients:

3 cans (14 3/4 oz or 15 oz) sliced peaches, drained (the original recipe calls for 4 cups sliced peaches)

1 9-inch pastry shell

3/4 cup sugar

1/2 tsp nutmeg (the original recipe says this is optional)

1 egg

2 tbsp cream or milk (I used half & half)

1/2 cup flour

1/4 cup butter

Directions:

Preheat oven to 425 degrees. Prepare your pie crust and place crust in a 9 inch pie pan. Arrange peach slices on the pastry. Combine 1/2 cup sugar and the nutmeg and sprinkle that over the peaches. Beat the cream and egg and pour this mixture over the peaches. In a small bowl mix the flour, the last 1/4 cup of sugar and the butter until crumbly. Sprinkle the crumbly bits over the peaches and bake for 35 to 45 minutes (The original recipe says "or until brown" and mine didn't get very, brown at all and I baked it for the full 45 minutes; just don't be surprised if it doesn't brown up). 

The original recipe says to serve warm, but I let mine cool until it was only slightly warm, because I wanted to make sure it didn't fall apart. Top with a dollop or shot of whipped cream or a scoop of vanilla ice cream. I added a little sprinkle of cinnamon on top. 

Streusel Cream Peach Pie