Peach Streusel Pie
Prepare pastry; set aside.Advertisement
In a large bowl, combine 1/2 cup sugar, 1/4 cup flour, and the nutmeg. Add peaches and toss gently until coated. In a small bowl, combine egg and whipping cream. Pour over the peaches; toss gently to combine. Transfer to pastry-lined pie plate.
In a small bowl, stir together 1/3 cup flour, 1/3 cup sugar, and the cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over top of pie. To prevent overbrowning, cover edge of pastry with foil.
Bake in a 375 degree F oven for 25 minutes. Remove foil and continue baking for 30 minutes more or until the topping is golden, and the filling is bubbly. Cool on a wire rack. Chill to store. Makes 8 servings.
If using frozen peaches, prepare as above, except let peach mixture stand for 15 to 30 minutes before transferring to pie shell, or until fruit is partially thawed, but still icy. Bake for 50 minutes with foil, then 20 to 30 minutes or till golden and filling is bubbly.
Pastry for Single-Crust Pie
In a large bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.Advertisement