Peach Streusel Pie

I made this Peach Streusel Pie yesterday morning as I was listening to Emily Barker and dreaming of autumn on the East Coast. I got a taste of it when I was out there a few weeks ago. (Has it already been that long?!) My first autumn in New York was magical and folk music always takes me back to a warm October Sunday I spent on a boat sailing up the Hudson River. The leaves were at their prettiest and most colorful, there was a little nip in the air, but the sun was shining down and it was hard to feel too cold. We ate and sang. It was heavenly.

I think I tend to get caught up in how things were and forget to enjoy the moment now. You know? I also conveniently see things in the past as much better (or much worse, depending on the situation) that it was. It’s easy to do that, isn’t it? It’s easy to forget or look beyond the good things right in front of you. I suppose that’s a new goal for me – to enjoy the moment I’m in.

Well, it’s turned really chilly here in Utah. I’m wearing socks to bed at night and with my flip-flops during the day. That’s something you just have to love about me, I guess. It’s truly awful to admit that I do that. I hate shoes, but I love flip-flops. It’s the only way I’m able to wear them all year long. (Not in public though. I do have my limits.) And we’ve pulled our down comforter out again. I love/hate it. Summer is gone. But fall is here! Peaches are gone. Apples are here! Those chilly nights are perfect for snuggling up and watching Masterpiece Theater.

Most of our last box of summer peaches were peeled, halved and frozen. The others were turned into a kick-arse fruit salad. And then there was pie. It’s also pie season once again. Last year I perfected a rolled pie crust. But this pie uses a time-tested, mom-approved, press-in-the-pan crust that turns out flaky and crisp, but with as little effort as possible. It’s beautiful. And then there’s the streusel topping. No nuts. Just butter, sugar and flour. Addictive. When I was little I would sneak little pieces of the butter from the topping as my mom’s pie sat in the fridge before baking.

The filling is also based on the same recipe from where I snatched the crust recipe – Mom’s Dutch Apple Pie. That is a good pie and I’m sure there will be two or three of those over the next few months as well. But for yesterday and today, my family held on to summer for a few more minutes with every bite of juicy peach pie.

I made another one of these pies to take to a luncheon following the christening of my step-brother’s baby. It was quite a hit. I tell you so that if you’re lucky enough to still have peaches where you are (you can use canned or frozen too!) then you’ll know to cut a piece for yourself first. :)

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Peach Streusel Pie

Juicy, sweet summer peaches make the perfect filling for this pie topped with a sweet, crunchy streusel topping.

  • Total Time: 2 hours
  • Yield: 8 1x


Units Scale
  • For Crust:
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp. sugar
  • 1/4 teaspoon salt
  • 1/2 cup oil
  • 2 Tbsp. cold milk
  • For Filling:
  • 56 cups sliced peaches
  • 1/2 cup brown sugar
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1 teaspoon vanilla extract
  • 1/41/2 teaspoon almond extract
  • juice of one lemon, freshly squeezed
  • For Streusel Topping:
  • 8 Tablespoons cold butter, cut into cubes
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar


  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or lightly greased aluminum foil.
  2. For crust: Combine the dry ingredients together in a deep dish pie plate. Add the milk and oil. Stir together, using your hands if needed, to form a dough. Press evenly on the bottom and sides of the pie plate. Refrigerate while preparing filling.
  3. For filling: Place the peaches into a very large bowl. Add the remaining filling ingredients and stir together. Pour into the prepared crust.
  4. For topping: Mix flour and sugar together. Add the cold butter. Use a pastry blender, or two knives to cut butter into the dry ingredients. Be careful not to over do it.There should be small pieces of butter amid the flour and sugar. Sprinkle topping evenly over filling.
  5. Place on the lined baking sheet. Bake for 1 1/2 hours, or until the filling is bubbling and the top and crust are golden brown. Remove from oven and let cool for a few minutes before cutting into slices.
  6. Serve warm. It’s also good with a dollop of whipped cream or a scoop of ice cream. But if you don’t have either (and we didn’t) then it’s perfectly fine without.
  • Author: Lindsey Johnson
  • Prep Time: 30 mins
  • Cook Time: 1 hour 30 mins
  • Category: Dessert
  • Cuisine: American

And if you’re still craving peach pie and summer, this Streusel-Topped Peach Raspberry Pie is another pie I highly recommend making with the last of those summer peaches and berries.

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