ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Streusel-Topped Peach Pie

Yield 12 servings (serving size: 1 wedge)
A crisp streusel topping studded with raisins perfectly compliments the sweet sliced peaches . Serve this delicious peach dessert with vanilla ice cream sprinkled with toasted pecans. Tip - reserve part of the dough for the streusel.

Ingredients

  • 2 1/3 cups all-purpose flour, divided
  • 1 teaspoon salt, divided
  • 1/2 cup chilled butter, cut into small pieces
  • 1/4 cup ice water
  • 1 tablespoon white vinegar
  • Cooking spray
  • 1/2 cup regular oats
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon, divided
  • 1/8 teaspoon ground cloves, divided
  • 6 cups sliced peeled peaches (about 3 pounds)
  • 1 cup granulated sugar
  • 1/2 cup raisins
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 330
  • caloriesfromfat 23 %
  • fat 8.3 g
  • satfat 4.9 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 4.2 g
  • carbohydrate 63.5 g
  • fiber 3.5 g
  • cholesterol 21 mg
  • iron 2 mg
  • sodium 279 mg
  • calcium 22 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and 1/2 teaspoon salt in food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water and vinegar through food chute, processing just until blended (do not allow dough to form a ball).

  2. Remove two-thirds of dough and press into a 4-inch circle on plastic wrap. (Leave remaining dough in processor.) Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place rolled dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Set aside.

  3. Add oats, brown sugar, 1/4 teaspoon cinnamon, and a dash of cloves to the dough in processor; pulse several times or until crumbly. Set aside.

  4. Preheat oven to 350°.

  5. Combine 1/3 cup flour, peaches, granulated sugar, raisins, juice, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and a dash of cloves in a large saucepan; let stand 10 minutes. Place pan over medium heat; cook 10 minutes or until peaches are soft, stirring occasionally. Spoon peach mixture into crust. Top with oat mixture. Bake at 350° for 50 minutes or until top is browned.