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A Little Peach Pie

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.)

Streusel Topping

2 Tablespoons flour
2 Tablespoons brown sugar
2 Tablespoons toasted pecan or almond pieces
2 Tablespoons butter

Pie Filling

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.



Ivy said...

That slice looks so peachy! And what a perfect scoop of vanilla ice cream!

the southern hostess said...

Oh wow! This looks like heaven to me.

Cathy said...

Yum, yum. Love peaches and streusel topping is my favorite. I have a pie shell in the freezer that is hollering for some peaches. Guess I better answer the call.

grace said...

i’ve never made a peach pie either—don’t tell! when i inevitably do, i think your recipe creates an outstanding treat—the lovely streusel would have to be my favorite part. :)

pam said...

I wish I baked. I wish I baked. I wish I baked.

Sandi @the WhistleStop Cafe said...

I have gained 20 pounds just browsing through your last 4 posts. Holy Moly!
This looks yummylicious.

theUngourmet said...

This is so nice, especially with the yummy topping! Peach pie is one of my favorites and you cannot beat the Maryhill Peaches.

Peaches are so good when they are good but when you get a bad one...ACK!

Robin Sue said...

This summer we have enjoyed so much local fruits and veggies but it never seems to be enough as summers seem to fly on by. This pie is heavenly and I have never made a peach pie- shame on me!

noble pig said...

I've never had peach pie with streusel and it sounds delicious! Wow.

Marc @ NoRecipes said...

I love that you've topped this with a streusel, so much more interesting that more pie dough on top.

Debbie said...

I've never made a peach pie, I didn't think I would like it. But Lisa your pie was yum! I going to have to re-think a lot of my pre-judgement's on food.

Lisa said...

Ivy - My time working at Baskin Robbins as a teenager wasn't wasted. :-)

Southern Hostess - I think you might be on to something there.

Cathy - Yes, and wasn't your peach tart with that Lavender Peach Jam a thing of beauty!!

Grace - This pie was easy, it definitely has that going for it. If the peaches are good the pie can't help but be. Of course the streusel, especially the pecans, didn't hurt.

Pam - You can. You really can. No kidding, this is as easy as pie!

Sandi - Thanks for stopping by! I'm glad you enjoyed your visit. :-)

Ungourmet - Aren't those Maryhill peaches fantastic? I am still buying perfect ones at my local produce market. I eat at least one almost every day as long as they hang around.

Robin Sue - I can't believe it is already September. There are still peaches and blackberries here but I know it will be over way too soon.

Noble Pig and Marc - The streusel was really nice. I used it instead of dotting the filling with butter. The pecans added something wonderful to the flavor of the peaches. I've read that almonds are the perfect nut with peaches, and I would probably have tried toasted sliced almonds here if I had had them, but the pecans turned out to be fabulous.

Debbie - I think I know what you mean. I always thought fresh ripe peaches were so perfect that baked peaches would have to be too mushy or sweet or something. But they weren't, were they? It is fun, and sometimes inspiring, to try new things.