The last time I was at the market you could still find Maryhill peaches on display in a lush pyramid. Every time I stop by and find them there I am thankful. I gently hold one, smell it and know there is at least one more chance to bask in the perfection of this sumptuous summer fruit.
Often I will eat one perfectly ripe peach plain, for lunch, indulging in its rich flavor as the juice drips and threatens to trickle down my hand. Sometimes I carefully slice it and serve it with a Chocolate Chip Meringue cookie and some whipped cream. Last week, though, I brought home several large beautifully ripe peaches and, before I could get them arranged on my counter top, I managed to somehow sadly bruise them. In an effort to save what I could I carefully trimmed away the darkened flesh and sliced them. There were too many slices to eat fresh. I wondered what I should do to keep from letting them go to waste. It was then that I decided to make a little Peach Pie.
I am a girl from the south and I do dearly love peaches but, sad to say, I had never before made a Peach Pie. I'm not even sure I'd ever eaten one. If you find yourself in the same situation, don't wait another day. Find some ripe peaches. Slice them and gently toss with a little flour, sugar and cinnamon. Arrange them in a crust. Top them with a little streusel and bake. Believe me, you will be glad you did.
Streusel Topped Peach Pie
Pastry for a one crust pie (You can use the recipe for Nearly Foolproof Pie Dough, your own favorite recipe or a ready made pie crust.)
2 Tablespoons flour
2 Tablespoons brown sugar
2 Tablespoons toasted pecan or almond pieces
2 Tablespoons butter
2-3 cups sliced peaches
1/2 teaspoon lemon juice
1/3 cup brown sugar
1 1/2 Tablespoons flour
1/4 teaspoon cinnamon
Fit the pastry into an 8-inch pie dish leaving an unfinished edge of 1 to 1½ inches of dough at the rim. Set aside.
Make the streusel topping: Place 2 Tablespoons each of flour, brown sugar, toasted nut pieces and butter in a small bowl. Mash together with a fork until crumbly. Place in refrigerator until ready to use.
Make the pie filling: Slice the peaches and toss with the lemon juice.
In a small bowl combine the brown sugar, flour and cinnamon. Sprinkle the mixture over the sliced peaches and stir to combine.
Assemble the pie: Pour the peach mixture into the prepared crust. Fold the unfinished edge loosely over the filling. Sprinkle the crust edge with coarse sugar if desired. Sprinkle the streusel evenly over the pie filling.
Bake in a preheated oven at 425 degrees for approximately 35 minutes or until the crust is golden brown.
Remove from oven. Serve warm with whipped cream or ice cream, if desired.