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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