Streusel or Strudel… I always mix them up. Always.
So when I was going to tell Price I was making a Streusel Topped Peach Pie I practiced it in my head over and over again. AFTER googling it to make sure I was right.
It’s just one of those weird mind farts I have. And I’m okay with it. I do imagine a strudel topped peach pie would be good too… ha!
Anyway, right now peaches are crazy good. I have always loed peaches but I fell head over heels in love with them while I was pregnant last summer. I developed the craziest sweet tooth. Instead of grabbing for donuts and cupcakes I had a bit of restraint and went after fruit, and lots of it! Peaches were my crutch as I ate insane amounts of them. They are hard to resist when they are perfectly ripe, sweet, and juicy late in the summer. Bliss.
Well, I still really love peaches so I wanted to make a peach pie with them. And then I thought I would put some
strudel streusel on top. It’s kinda like a weird marriage of peach pie and coffee cake. The crumbs on coffee cake are the best part. The bigger the crumb the better, too.
This pie starts off really high, but falls as it bakes so don’t worry about it being too tall. Or having too much streusel prepared. You do use it all up as you place small mounds on the peaches and then gently even it all out and get the crumbs in the nooks between the peach slices.
I used almond meal in the Streusel to add some more flavor to the crumbs but if you can’t find it then just use flour. I just love the flavors of peaches and almonds together, you know from all the strudels I’ve had. ha!
Enjoy this pie within a day or 2 as the juicy fruit will soften the butter crumbly topping and then it just gets soggy and no one likes soggy streusel.
I suggest serving this pie by warming it slightly and topping it off with some vanilla bean ice cream. And of course you should sit outside with your feet in the grass as you enjoy the evening cool down. Damn, I love summer.
Streusel Topped Peach Pie
Makes a 9″ Pie
- 1 pie crust to line a 9″ pie plate, or a store-bought 9″ pie shell
- 2 1/4 lbs fresh peaches
- 3/4 Cup sugar
- 2 teaspoons vanilla extract
- 2 heaping Tablespoons cornstarch
- 8 Tablespoons of unsalted butter, cut into small pieces (1/2″ Cubes)
- 1/2 Cup almond meal
- 2/3 Cup flour
- 1/2 Cup sugar
- Preheat the oven to 375 degrees. Prepare the pie crust in the pie plate. Place the pie plate on an aluminum foil lined cookie sheet.
- Cut peaches into thin slices. Combine the peaches, sugar, vanilla extract, and cornstarch in a large bowl, mix well.
- In a medium-sized bowl, combine the butter, almond meal, flour, and sugar. Using a pastry cutter or your fingers, incorporate the dry ingredients into the butter to created large crumbles.
- Place the peaches in the pie crust. Pile the struesel crumbles onto the peach slices.
- Bake for 45-55 minutes, until the crumbles are golden brown and the when a knife is inserted into the pie there is little resistence from the fruit.