|White and yellow peaches mixed|
Quick and Easy Peach Pie with Streusel
5 or 6 fairly large peaches, peeled and sliced
(You can use white or yellow peaches, or a combination of both)
1/2 C. granulated sugar
1/2 tsp nutmeg
1/4 C. heavy cream
one deep dish frozen 9" pie crust, uncooked
10 Keebler Pecan Sandies
Preheat oven to 425°. Arrange the cut peaches in the uncooked pie crust. Mix the nutmeg with the sugar and sprinkle on top of the peaches. Whisk two eggs with the heavy cream, just until scrambled.
Slowly pour over the peaches in between the crevices of the layers.
Instead of making the streusel with brown sugar, flour, and butter, I use the pecan sandie cookies. Place them in a zip lock bag and pound with a kitchen mallet until pinto bean-size. If you don't have a mallet, I have used the wooden heel of my clog before, too. Sprinkle the broken cookies over the pie and dot with about five bean-sized dots of cold butter.
Place uncooked pie on a rimmed cookie sheet. Bake on the middle rack of your oven for 35-40 minutes. Check after about 25 minutes. If the pie starts to brown too quickly, cover lightly with a piece of aluminum foil. (You'll notice that I forgot to check on this one.) Let cool and enjoy.
|rather toasty peach streusel pie|
I have added a 1/2 cup of raspberries or blackberries to this peach pie recipe before and served it with vanilla or butter pecan ice cream. It is outstanding and a very quick and easy summer dessert.
This recipe was first used in June of 1976, hardly readable now. If your peaches are hard when you purchase them, leave them out on the counter for a couple of days. These were "cling-free," as my grandmother used to call them, after two days of sitting out. Another method for ripening quickly is to place them in a brown paper bag in the cupboard. But I tend to forget them there.