Peach streusel pie

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25 min


8 wedges

* PLUS Baking Time: 55 minutes
Peach streusel pie


  • 1 store-bought deep dish pie shell
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped hazelnuts or pecans
  • 1/2 cup cold unsalted butter
  • 8 ripe peaches
  • 1 tsp orange zest , optional
  • 3 tbsp granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp cinnamon


  • Place rack in lowest position in oven. Preheat to 425F (220C). Place frozen pie shell on a baking sheet. Leave at room temperature 10 min to thaw. Then bake for 10 min. Set aside on rack to cool.
  • Meanwhile, in a medium bowl, stir together all topping ingredients, except butter. Cut butter into small cubes and add. Using your hands, work until just crumbly.
  • Peel peaches, cut in half and remove pits. Slice peaches into thick wedges. You should have about 6 cups (1.5 L). Place in a large bowl and sprinkle with peel. In a small bowl, use a fork to stir sugar with cornstarch, salt and cinnamon. Scatter over peaches and toss until evenly coated. Turn peaches and any juices into pie shell. It will be high, so mound as best you can. Carefully sprinkle crumble over filling. Pick up any that spills onto baking sheet and gently pat back onto topping.
  • Bake on bottom rack at 425F (220C) for 10 min. Then reduce heat to 350F (180C) and bake until filling is hot, about 45 to 50 more min. Check crumble after 20 min. If browning too quickly, loosely cover with foil. Once pie is baked, cool on a rack 10 min before cutting into wedges.

Nutrition (per serving)

  • Calories
  • 413,
  • Protein
  • 4 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 23 g,
  • Fibre
  • 3 g,

This juicy, succulent peach filling with a buttery pecan crown is baked in a store-bought crust, making this recipe as easy as – you know.