Deep Dish Peach Streusel Pie

"This is VERY loosely based on some of the pie instructions in How to Cook Everything. I've done a lot of adjusting and tweaking. A food processor is used to make the pie dough. I like the filling with all brown sugar, but you can substitute all white sugar, or use a combination. The topping is best with brown sugar. I prefer walnuts for the topping, but any kind of nut is okay. Note: after some experimentation, I've adjusted the streusel."
photo by WiGal photo by WiGal
photo by WiGal
Ready In:
1hr 30mins
1 pie




  • Make dough: Combine flour,salt, and sugar in food processor.
  • Pulse a few times to mix.
  • Add butter and process until mixture resembles cornmeal.
  • Remove and place in a bowl.
  • Gradually mix in enough cold water to form dough into a ball.
  • Wrap in plastic wrap and chill 30 minutes.
  • Make filling: While dough is chilling, peel, slice and pit the peaches.
  • Add brown sugar, spices and cornstarch.
  • Toss to mix.
  • Preheat oven to 375°F.
  • Roll dough out to fit a 9" deep dish pie pan.
  • Place dough in pan and crimp edges.
  • Prick bottom of dough with a fork in several places.
  • Pour the peach mixture into the crust.
  • Make topping: Beat the butter and brown sugar together.
  • Stir in the nuts.
  • Add just enough flour to make mixture crumbly.
  • Spread mixture over top of peaches.
  • Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.

Questions & Replies

Got a question? Share it with the community!


  1. Yummy pie! Pastry is flakey, like the brown sugar in the filling, and delicious topping. Would easily serve 8. Thanks for recipe.
  2. Although peaches obviously aren't at their peak around here, I managed to fine some that were OK so went ahead with making this pie! I do like making mine in a 9-inch deep dish pie plate (or bigger!) &, with you, I do like using brown sugar! With the topping, this pie was exceptionally tasty, & I know that come the peak of the peach season, it'll be outstanding, so I'm gonna be keeping this recipe around! Thanks for sharing it! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]



Find More Recipes