Zutaten für Streusel Cream Peach Pie
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Zubereitung von Streusel Cream Peach Pie
- Preheat oven to 425°F (220°C).
- Prepare your 9-inch pie crust (homemade or store-bought).
- Gently thaw and drain 1 lb (450g) of frozen peaches. Slice peaches into 1/2-inch thick slices.
- Arrange peach slices evenly in the prepared pie crust.
- Sprinkle peaches with 1/2 cup (100g) granulated sugar and 1/4 teaspoon ground nutmeg.
- In a medium bowl, whisk together 2 large eggs and 1/2 cup (120ml) heavy cream.
- Pour egg mixture evenly over the peaches.
- For the streusel topping: In a separate bowl, combine 1/2 cup (60g) packed light brown sugar, 1/2 cup (60g) all-purpose flour, and 1/4 cup (55g) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the peach and cream mixture.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Enjoy slightly warm, a la mode (with ice cream), or topped with whipped cream or sour cream!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
118g
Fat
32g
Carbs
15g
