Best 11 Peach Streusel Pie Recipes

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Peach streusel pie is a classic summer dessert that combines the juicy sweetness of peaches with a crispy, buttery streusel topping. It's the perfect way to use up fresh, ripe peaches and is a favorite at picnics, potlucks, and family gatherings. Whether you prefer a classic double-crust pie or a rustic galette, there are endless variations on this classic recipe. No matter how you choose to make it, peach streusel pie is sure to be a hit.

Let's cook with our recipes!

STREUSEL PEACH PIE



Streusel Peach Pie image

I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.

Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH CUSTARD PIE WITH STREUSEL TOPPING



Peach Custard Pie With Streusel Topping image

This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!

Provided by Sarah in New York

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening or 1/2 cup butter
3 -4 tablespoons water
4 medium size peaches
1 (8 ounce) container sour cream
3 egg yolks
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
4 tablespoons butter
1/2 cup flour
1/4 cup sugar
1 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 425°F.
  • Crust:.
  • Combine flour, salt and butter with fork until crumbly.
  • Add in water one tbs at a time until soft dough forms.
  • Gather into a ball and roll out into a circle about 1/8 inch thick.
  • Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
  • Place crust into pie plate and arrange as you wish.
  • Filling:.
  • Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
  • Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
  • Bake for 30 minutes until custard in mostly set.
  • Streusel Topping:.
  • Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
  • Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
  • Note: If your crust browns too fast cover the crust with foil.
  • Let pie cool and serve cold or warm.
  • Enjoy!

PEACH BLUEBERRY STREUSEL PIE



Peach Blueberry Streusel Pie image

A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.

Provided by Tuffykenwell

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

10 inches deep dish pie shells (one unbaked bottom crust)
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
5 medium fresh peaches, peeled, sliced
1 cup fresh blueberries
2 teaspoons freshly grated lemon zest
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cut into chunks

Steps:

  • Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
  • Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.

Nutrition Facts : Calories 399.6, Fat 14.2, SaturatedFat 6.9, Cholesterol 20.3, Sodium 172.1, Carbohydrate 67, Fiber 3, Sugar 42.7, Protein 3.7

PEACH STREUSEL PIE



Peach Streusel Pie image

This is my sister-in-laws recipe, I have made every year for 6 years without any complaints. I hope you give it a try.

Provided by Dusty Gold

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
1 9" unbaked pie shell
2 lbs ripe peaches, washed and sliced
1/2 cup sugar
1/4 teaspoon nutmeg
1 egg
2 tablespoons cream
1 teaspoon vanilla

Steps:

  • Combine brown sugar and flour.
  • Cut in butter until mixture resembles medium crumbs.
  • Sprinkle 1/2 cup crumb mixture over bottom of pie shell.
  • Add peaches.
  • Sprinkle with sugar and nutmeg.
  • Beat egg, cream and vanilla; pour over peaches.
  • Cover with remaining crumbs.
  • Bake 40 to 45 minutes at 400 degrees or until top is evenly golden brown.

PEACH STREUSEL PIE



Peach Streusel Pie image

Dad will want to save room for dessert when this peach pie from our Test Kitchen is on the menu. Serve each warm juicy slice with a scoop of vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
5 cups sliced fresh or frozen peaches, thawed
TOPPING:
2/3 cup packed brown sugar
1/2 cup granola cereal (without raisins)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Vanilla ice cream

Steps:

  • Line a 9-in. pie plate with pastry; flute edges. line the pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, combine the sugar, cornstarch, lemon juice and peaches. Spoon into pastry shell. In another bowl, combine the brown sugar, granola, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 35-40 minutes or until filling is bubbly. Cool on a wire rack. Serve warm with ice cream.

Nutrition Facts : Calories 360 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 168mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 4g fiber), Protein 3g protein.

STREUSEL CREAM PEACH PIE



Streusel Cream Peach Pie image

This is one of the Recipezaar recipes I 'adopted' a couple of years ago. After receiving a review, I decided to try the pie myself, and WOW,it's delicious! I prepared a homemade pie shell using real butter, and used a 1 lb. bag of frozen peaches. (Thawed and well-drained.) A heavenly aroma filled the whole house as the pie was baking, and the family and I could hardly wait for it to cool down to try a slice! Do try this; you won't be disappointed!

Provided by truebrit

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 pie shell, 9-inch
10 fresh peaches
1/2 cup sugar
1/2 teaspoon nutmeg
1 large egg
2 tablespoons cream
1/4 cup brown sugar
1/4 cup butter, softened
1/2 cup flour

Steps:

  • Slice peaches and place in the pie shell.
  • Sprinkle with 1/2 cup sugar and nutmeg.
  • Beat egg and cream together and pour over peaches.
  • Mix together brown sugar, butter and flour until crumbly (don't overmix).
  • Sprinkle crumb mixture over peaches.
  • Bake at 425 degrees for about 30 to 35 minutes, or until lightly browned.
  • Serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream.

PEACH PIE WITH ALMOND-PECAN STREUSEL



Peach Pie With Almond-Pecan Streusel image

Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."

Provided by Beth A.

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch pie shell
5 cups peaches, peeled, sliced (5 to 6 large peaches)
1/2-3/4 cup granulated sugar
2 1/2-3 tablespoons cornstarch
1 dash ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1 cup nuts, chopped (mixture of almonds and pecans)

Steps:

  • Preheat oven to 425 degrees.
  • Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
  • Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
  • Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
  • Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.

Nutrition Facts : Calories 453.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 22.9, Sodium 242.6, Carbohydrate 53.7, Fiber 4, Sugar 30.4, Protein 6.6

PEACH PIE WITH COCONUT STREUSEL



Peach Pie With Coconut Streusel image

A deeeeelicious peach pie with a difference - made with brown sugar and a coconut topping! Best made with juicy, ripe peaches when in season.

Provided by Elly in Canada

Categories     Dessert

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 (9 inch) unbaked pie shells
2/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon nutmeg, freshly grated
6 cups peaches, peeled and sliced
1/3 cup oatmeal
1/4 cup sweetened flaked coconut
1 1/2 tablespoons butter, melted

Steps:

  • Preheat oven 375 degrees.
  • Combine 1/3 cup sugar, flour and nutmeg in a bowl.
  • Sprinkle mixture over peaches, toss gently.
  • Mixture will be juicy!
  • Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
  • Spoon into prepared crust.
  • Bake 375 degrees for 30 minutes.
  • Remove from the oven and add streusel.
  • Streusel:.
  • Combine 1/3 cup sugar, oatmeal, coconut and butter.
  • Mix with a fork until crumbly and the ingredients are moistened with the butter.
  • This takes 2-3 minutes.
  • Sprinkle over peach mixture.
  • Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
  • Cool on a wire rack.
  • Serve and enjoy!

PEACH BLUEBERRY STREUSEL PIE



Peach Blueberry Streusel Pie image

A great combination of summer fruits.

Provided by Kathie Carr

Categories     Pies

Time 1h5m

Number Of Ingredients 16

CRUST:
1 unbaked pie crust
FILLING:
3/4 c sugar
2 Tbsp cornstarch
1/2 tsp ground ginger
5 medium (3 cups) fresh peaches, peeled, sliced
1 c fresh blueberries
2 tsp freshly grated lemon zest
TOPPING:
3/4 c all purpose flour
1/2 c brown sugar, firmly packed
1/2 tsp cinnamon
1/3 c cold butter
SUBSTITUTION:
if you do not have fresh peaches you can substitute 1 (16-ounce) package frozen peaches, thawed. place peaches in single layer on paper towels to drain.

Steps:

  • 1. Heat oven to 400 degrees. Combine sugar, cornstarch and ginger in large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into unbaked pie crust. Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit. Bake for 45 to 50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool.

DEEP DISH PEACH STREUSEL PIE



Deep Dish Peach Streusel Pie image

This is VERY loosely based on some of the pie instructions in How to Cook Everything. I've done a lot of adjusting and tweaking. A food processor is used to make the pie dough. I like the filling with all brown sugar, but you can substitute all white sugar, or use a combination. The topping is best with brown sugar. I prefer walnuts for the topping, but any kind of nut is okay. Note: after some experimentation, I've adjusted the streusel.

Provided by Chocolatl

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
10 tablespoons cold unsalted butter, cut in pieces
4 tablespoons cold water, approximately
2 2/3 lbs peaches
2/3 cup brown sugar
ground nutmeg
ground ginger (optional)
2 tablespoons cornstarch
4 tablespoons butter, at room temperature
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup all-purpose flour, approximately

Steps:

  • Make dough: Combine flour,salt, and sugar in food processor.
  • Pulse a few times to mix.
  • Add butter and process until mixture resembles cornmeal.
  • Remove and place in a bowl.
  • Gradually mix in enough cold water to form dough into a ball.
  • Wrap in plastic wrap and chill 30 minutes.
  • Make filling: While dough is chilling, peel, slice and pit the peaches.
  • Add brown sugar, spices and cornstarch.
  • Toss to mix.
  • Preheat oven to 375°F.
  • Roll dough out to fit a 9" deep dish pie pan.
  • Place dough in pan and crimp edges.
  • Prick bottom of dough with a fork in several places.
  • Pour the peach mixture into the crust.
  • Make topping: Beat the butter and brown sugar together.
  • Stir in the nuts.
  • Add just enough flour to make mixture crumbly.
  • Spread mixture over top of peaches.
  • Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.

BROWN SUGAR PEACH PIE W/ COCONUT STREUSEL



Brown Sugar Peach Pie w/ Coconut Streusel image

This is a great peach pie recipe to throw together in a pinch! If time or season is an issue, you can use canned peaches and pre-made pie shells. But as always... fresh is always best in my book!

Provided by Linda Kauppinen

Categories     Other Desserts

Time 2h15m

Number Of Ingredients 8

1 - 9" https://www.justapinch.com/recipes/dessert/pie/perfect-pie-crust-4.html?p=3 or store bought pre-made 9" deep dish pie shell
2/3 c brown sugar, packed and divided
3 Tbsp all purpose flour
1/2 tsp cinnamon
8 c ripe peaches, peeled and sliced or 2 large cans in own juice, drained
1/3 c oats, regular
1/4 c coconut, flaked
1 1/2 tsp butter, melted

Steps:

  • 1. Preheat oven to 425 degrees. Fit dough into 9 inch deep dish pie plate. Fold edges over and flute. Line dough with a piece of foil, arrange pie weights or dried beans on foil. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Remove weights and foil. Bake at 350 degrees for 5 minutes. Cool crust on wire rack.
  • 2. Combine 1/3 cup brown sugar, flour and cinnamon in a bowl. Sprinkle over peaches. Toss gently. Bake at 350 degrees for 30 minutes. Spoon into prepared crust.
  • 3. Combine 1/3 cup brown sugar, oats, coconut and butter Sprinkle over the peach mixture. Shield edges of the crust with foil. Bake an additional 30 minutes or until golden. Cool on wire rack. This recipe actually screams for some vanilla ice cream or even some whip cream too!!

Tips:

  • Use ripe peaches for the best flavor. If your peaches are not ripe, you can place them in a paper bag with an apple for a few days to help them ripen.
  • If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
  • Be sure to chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
  • If you don't have a pie plate, you can use a 9-inch baking dish.
  • Brush the edges of the pie crust with egg wash before baking. This will help the crust brown.
  • Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Peach streusel pie is a delicious and easy-to-make summer dessert. With its flaky crust, juicy peaches, and crunchy streusel topping, this pie is sure to be a hit with family and friends. So next time you have a craving for something sweet, give this peach streusel pie a try.

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