Streusel Cream Peach Pie

  • Prep Time: 20 mins
  • Total Time: 55 mins
  • Serves: 8,Yield: 1pie
  • About This Recipe

    “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!”


  • 1pie shell, 9-inch
  • 10fresh peaches
  • 1/2 cupsugar
  • 1/2 teaspoonnutmeg
  • 1largeegg
  • 2tablespoonscream
  • 1/4 cupbrown sugar
  • 1/4 cupbutter, softened
  • 1/2 cupflour
  • Directions

  • 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.
  • Reviews

  • “Loved the flavor.Great pie – and easy!”

  • “Sorry, Truebrit, but this just didn’t work for me.I found that the custard really was rather dry..maybe it would be better doubled. I’ll try that next time as I really like a custard peach pie.”

  • “This is a great peach pie! My mom uses this recipe (from Betty Crocker) and gave it to me recently to make – came out perfect. At mom’s suggestion, I used two large cans (29 oz each) of sliced peaches in light syrup – drained *really* well – in place of the fresh peaches. The crust got a little dark in a couple places and next time I think I will cover the crust for part of the time. Thanks for posting!”