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18

Streusel-Topped Peach Pie

Prep 35 min
Total 1 hr 20 min
Ingredients 9
Servings 8

Looking for a delicious dessert? Then check out this mouth-watering peach pie made with Pillsbury® refrigerated pie crust, topped with cinnamon streusel. MORE+ LESS-

By Pillsbury Kitchens

Updated November 3, 2010

Make with

Pillsbury Pie Crust

Ingredients

Crust

box Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1/2

cup powdered sugar

1/3

cup all-purpose flour

1/2

teaspoon ground cinnamon

cups sliced peeled peaches (6 medium)*

Streusel

3/4

cup all-purpose flour

1/2

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/3

cup cold butter or margarine

Steps

Hide Images

1

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2

In large bowl, mix powdered sugar, 1/3 cup flour and the cinnamon. Gently stir in peaches until coated. Spoon into crust-lined pie plate.
3

In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Sprinkle evenly over filling.
4

Bake 40 to 45 minutes or until topping is golden brown. Cover edge of crust with foil after 15 or 20 minutes of baking to prevent excessive browning.

Expert Tips

Substitute 1 cup fresh or frozen blueberries (do not thaw) for 1 cup of the peaches.
*Two cans (29 oz each) peach slices, well drained, can be substituted for the fresh sliced peaches.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 170mg; 7%
Potassium: 190mg; 5%
Total Carbohydrate: 54g; 18%
Dietary Fiber 2g 7% Sugars 27g
Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 4%; 4%
Calcium: 2%; 2%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;