Peach Streusel Pie

My family liked this pie. I, however, felt it needed tweeking to get the 5 star rating. I felt the topping was too sweet, so next time, I'll reduce the brown sugar (can also probably reduce the butter to 6 tablespoons). I used canned peaches that I drained and added nutmeg, cinnamon and a little more sugar (I did like the peach part). The other issue that I had was the bottom of the crust did not brown enough; thus became soggy, even after 65 minutes in the oven and the rim and side of the pie (with pie sheilds) were well browned. I think baking it closer to the botton rack will remedy that. I will try it again with these modifications.

This past weekend I made this pie for the people I work with. One of them is pie connoisseur. After the first bit she could not stop! It was a big success! I did nothing special to it or with it other than serve it at room temperature. Everyone loved it with only one who made no comment yet eat a piece. She said she does not like peaches but she finished the piece she cut. Two ladies asked if I would make them each one. What was even more amazing was that I enjoyed making this recipe. Hopefully I will be asked to make this pie more often. ViCindy Alpine, Texas