Peachy Creamy Streusel Pie | Mrs. Wages

Peachy, Creamy Streusel Pie

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Without fail, every time I serve this pie it elicits “Man, that’s some good pie!” and “Can I get the recipe” sorts of responses. That’s exactly the sort of feedback you want to be getting from those eating your pie, whether it’s being considered for a blue ribbon or being served at a family reunion. To peel the peaches, choose the freshest ones you can find, score their ends with a paring knife, drop them into a boiling pot of water for 1 minute, and immediately place into a pot of ice-cold water. The skins should then slide off with ease.


  • Yields: One 9 1/2 pie
Peachy Creamy Streusel Pie | Mrs. Wages


Basic Pie Dough

2 ½ cups all-purpose flour

1 ¼ tsp salt

1 cup salted butter (2 sticks), chilled and cubed

3/4 cup ice water


2 pounds peaches, peeled, pitted and sliced

2 egg yolks

3 eggs

1/2 cup sour cream

1/4 cup all-purpose flour

1/2 cup granulated sugar

2 tsp vanilla extract

3/4 tsp nutmeg

Crumble topping

1/2 cup almonds, toasted and chopped

1/2 cup light brown sugar

1/2 cup all-purpose flour

4 Tbsp butter

2 tsp ground cinnamon


Basic Pie Dough

1Mix the flour and salt together in a medium-large mixing bowl.

2Using a pastry cutter or two forks, incorporate the butter until the mixture resembles a coarse meal (you should still have rather large bits of butter when you're done).

3Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.

4Transfer the dough onto a floured work surface, and fold it together into itself using your hands. The dough should come together easily but should not feel overly sticky.

5Cut the dough in half and shape into two balls. Wrap each dough ball in cellophane and refrigerate for at least an hour.

6Proceed according to the pie recipe instructions above.

Prepare the crust

1Preheat oven to 400°F degrees.

2Roll out dough. Fit it into a 9 ½-inch baking pan and trim the overhang to 1 inch.

3Crimp edges decoratively. Prick the bottom of the crust about 6-7 times with a fork. Place the crust in the refrigerator for 15 minutes.

4Line the piecrust with parchment and fill it with dried beans or pie weights. Bake 10 minutes.

5Remove the dried beans or pie weights and parchment. Cool completely before filling. 6) Reduce oven temperature to 375 degrees.

Prepare the crumble topping

1Combine all topping ingredients in a medium-sized mixing bowl.

2Using your hands, mix everything together until the butter is well incorporated and forms pea-sized crumbles.

3Cover the mixing bowl with a kitchen cloth and place in the refrigerator.

Prepare the filling

1Whisk together egg yolks, eggs, sour cream, flour, sugar, vanilla extract, and nutmeg together in a medium-sized mixing bowl.

Assemble the pie

1Arrange the peach slices in the bottom of the cooled crust.

2Pour the filling over the peach slices.

3Bake at 375°F degrees for 35 minutes.

4Remove the chilled crumble topping from the refrigerator, sprinkle on top of the custard filling, and bake an additional 15 minutes, until crumble is golden brown.

5Cool at least 2-3 hours before serving.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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