Streusel-Topped Peach Pie

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.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


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).

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.

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.

Preheat oven to 350°.

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.

Lorrie Hulston Corvin,

Cooking Light

July 2003
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