This Streusel Cream Peach Pie is the ultimate summer comfort dessert, capturing the essence of a lazy afternoon in the orchard. The filling features plump, juicy peaches gently macerated with sugar and warm nutmeg, creating a fragrant, sweet base that melts in your mouth. Topped with a rich, buttery streusel crumble, every bite offers a delightful contrast between the soft fruit and the crunchy, caramelized topping. A drizzle of simple cream sauce adds a luxurious finish, balancing the sweetness with smooth richness. Perfect for family dinners, weekend brunches, or as a show-stopping finale to a barbecue, this pie brings home-style warmth to any gathering. It’s simple to assemble with pantry staples, yet feels decadent enough for special occasions.
Streusel Cream Peach Pie
Description
This Streusel Cream Peach Pie is the ultimate summer comfort dessert, capturing the essence of a lazy afternoon in the orchard. The filling features plump, juicy peaches gently macerated with sugar and warm nutmeg, creating a fragrant, sweet base that melts in your mouth. Topped with a rich, buttery streusel crumble, every bite offers a delightful contrast between the soft fruit and the crunchy, caramelized topping. A drizzle of simple cream sauce adds a luxurious finish, balancing the sweetness with smooth richness. Perfect for family dinners, weekend brunches, or as a show-stopping finale to a barbecue, this pie brings home-style warmth to any gathering. It&# 226;ÂÂs simple to assemble with pantry staples, yet feels decadent enough for special occasions.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Grease a 9-inch pie plate or line with pastry dough if using a pre-made crust.
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Peel, pit, and slice the fresh peaches. Place them in a large bowl and toss with 1/2 cup sugar and 1/2 teaspoon nutmeg. Let sit for 10 minutes to release juices.
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Pour the peaches and their juices into the prepared pie plate, spreading them out evenly.
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In a small bowl, whisk together the egg and 2 tablespoons of cream until smooth. Pour this mixture over the peaches.
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In a separate medium bowl, combine 1/4 cup brown sugar, 1/2 cup flour, and 1/4 cup softened butter. Use a fork or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
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Sprinkle the streusel topping evenly over the peaches and cream mixture.
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Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
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Allow the pie to cool completely on a wire rack before slicing to allow the filling to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 536.1kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 10.1g51%
- Cholesterol 87.1mg30%
- Sodium 126.1mg6%
- Total Carbohydrate 93.1g32%
- Dietary Fiber 4.7g19%
- Sugars 66.2g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use ripe but firm peaches to prevent the pie from becoming too watery. If peaches are very juicy, add a tablespoon of cornstarch to the sugar mixture to thicken the filling.
You can substitute fresh peaches with high-quality frozen peaches if out of season; thaw and drain excess liquid before using.
Serve warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave for best texture.
For extra richness, add a sprinkle of cinnamon or vanilla extract to the peach filling.
