Probably the first thing you should know about me is that I am gaga over Utah peaches. When it’s peach season, you’ll find me at my favorite fruit stand, Allred Orchards in Provo, buying peaches (and nectarines) by the bushel. Peaches are simply the perfect fruit. They are fabulous fresh, as well as tucked into a buttery crust and baked into a perfect late-summer pie.
Ah…Utah peaches. The thing I look forward to most each summer and fall.
This isn’t a typical peach pie in that it only has a bottom crust and the fruit bakes with a lovely custard filling that makes for perfect slices every single time. Also, raspberries from Payson. Could this pie get any better? Oh, ho, yes! Instead of a top crust, there’s a layer of nutty, buttery streusel. See? I told you–the perfect late summer pie.
Streusel-Topped Peach Raspberry Pie
adapted from The Joy of Cooking
one 10″ prebaked single pie crust
1 large egg
3/4 cup sugar
6 Tbsp. unsalted butter, melted
1/2 cup all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
4 large peaches, peeled, halved and cut into 1/2″ slices
1 cup fresh or frozen raspberries (do not thaw if using frozen berries)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup finely chopped almonds
1/4 cup cold unsalted butter, cut into pieces
1/8 tsp. salt
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sweetened whipped cream
fresh raspberries, as a garnish
Preheat oven to 400 degrees F.
Whisk egg, sugar and melted butter together until well combined. Add the vanilla and salt. Whisk again. Add the flour and whisk, making sure there are no lumps. The mixture will be very thick.
Layer the peach slices in the pre-baked crust and evenly distribute the raspberries. Spoon the filling over the fruit, making sure all of the fruit is covered.
Place the pie in the oven and bake for 10 minutes.
Meanwhile, prepare the streusel.
Mix the flour, brown sugar, ground almonds, and salt together in a bowl. Add the butter, and using your fingers or a pastry cutter, blend until crumbly. Some of the streusel should stick together in clumps with some remaining drier and loose.
After the pie has baked for 10 minutes at 400, open the door and evenly sprinkle the streusel over the top of the pie. Close the door and turn oven down to 300 degrees F. Continue baking for at least another hour, or even a little longer. The pie should be set and only jiggle slightly when tapped. The top should be deep golden brown.
Place pie on a cooling rack and cool slightly for easier cutting and prettier slices. Serve warm or at room temperature. Top with sweetened whipped cream and berries, if desired.