Streusel Cream Peach Pie
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| 10 | Fresh |
peaches
|
*
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
cream
|
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
butter
softened |
|
| ½ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| 1E+1 | Fresh |
peaches
|
*
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
nutmeg
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
cream
|
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
butter
softened |
|
| 118 | ml |
all-purpose flour
|
|
Directions
Sprinkle with ½ cup sugar and nutmeg.
Beat together egg and cream and pour over peaches.
Mix together until crumbly: brown sugar, butter and flour.
Sprinkle crumb mixture over peaches.
Preheat oven to 425℉ (220℃).
Bake at 425℉ (220℃) for 35 to 45 minutes Serve slightly warm, alone or with ice cream, whipped topping or sour cream.
