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Peach Brandy Streusel Pie
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About 2 pounds firm-ripe peaches
1/2 cup sugar
1/4 cup brandy
2 tbl. quick-cooking tapioca
1 tsp. vanilla
1 pie pastry for 9-inch single-crust pie or 1 refrigerated pastry.
Streusel topping (recipe follows)
Peel and pit peaches. cut 1/2-inch slices into a bowl. Add sugar, brandy, tapioca, and vanilla; mix gently. Let stand until tapioca is softened, 15 to 20 minutes.
Line a 9-inch pie pan with pastry. Pour peaches into pastry and spread level. Cover evenly with streusel topping. Line a 10- by 15-inch pan with foil (to catch drips); set pie on foil.
Bake on bottom rack of a 350* oven until streusel is deep golden brown, 55 to 60 minutes.
Let pie cool on a rack at least 2 hours. Serve warm or cool, cut into wedges.
STREUSEL TOPPING:
In a bowl, combine 1 cup all-purpose flour, 1/2 cup firmly packed brown sugar, 1/2 cup (1/4 lb.) butter or margarine, and 1/2 teaspoon ground nutmeg. Cut with a pastry blender or rub with your fingers until coarse crumbs form. Squeeze until about 2/3 of the mixture is shaped into lumps. Makes 2 1/4 cups.
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