Peaches and Cream Streusel Pie


Oh MY. Fresh peaches at the market yesterday, and this pie today. Easy and absolutely scrumptious!

1 9-inch pie shell, unbaked

Filling:
4  cups peeled, sliced peaches
1/2 cup sugar
1/2 tsp. nutmeg
2 Tbsp. heavy cream
1 egg

Streusel Topping:
1/2 cup unbleached flour
1/4 cup packed dark brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup butter, softened

Heat oven to 425°F.

In large bowl, stir together peaches, sugar and nutmeg. With fork, combine egg and cream and stir into peaches. Pile mixture into pastry shell.

In small bowl, combine topping ingredients and mix until crumbly; sprinkle evenly over peaches.

Cover edge of pastry with a narrow strip of foil to prevent excessive browning. Bake 25 minutes. Remove foil. Bake 10 to 15 minutes longer, until golden brown. Cool 45 minutes before serving. Serve warm!
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