Streusel Peach Pie, Peach Bellini, and Every Summer After

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3-4 tablespoons ice water

For the Peach Filling:

• 6 cups fresh peaches, peeled and sliced
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Instructions

Prepare the Pie Crust:

• In a large bowl, combine flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 375°F (190°C).

Make the Peach Filling:

• In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice. Gently toss to coat the peaches evenly. Set aside.

Assemble the Pie:

• On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess, leaving about a 1-inch overhang. Fold the edge under and crimp as desired.
• Pour the peach filling into the prepared crust.

Prepare the Streusel Topping:

• In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir until the streusel forms clumps.
• Sprinkle the streusel evenly over the peach filling.

Bake the Pie:

• Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the filling is bubbly and the streusel topping is golden brown.
• If the crust or topping begins to brown too quickly, cover the pie loosely with foil.
• Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.

Serve and Enjoy:

• Serve the Streusel Peach Pie slightly warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.