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“Serve this pie when it's at its best - on the day it's made. This is one of my favorite peach pie recipes. It has a streusel topping. The amount of time to make includes chilling dough and cooling pie. I got this from Woman's Day magazine.”
2hrs 15mins

Ingredients Nutrition


  1. To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend.
  2. Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
  3. By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  4. Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
  5. Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
  6. Filling:
  7. Mix sugar and flour in a large bowl. Add peaches and sprinkle with lemon juice; toss until evenly coated with sugar mixture.
  8. Streusel:
  9. Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
  10. Heat oven to 375 degrees. Have ready a 9-inch pie plate and foil-lined baking sheet.
  11. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle. Fit into pie plate.
  12. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge.
  13. Spoon in filling, then sprinkle with streusel.
  14. Place pie on lined baking sheet (to catch any drips).
  15. Bake 45-50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to wire rack. Cool at least 1 hour before serving.
  16. Tip: To peel peaches easily, immerse them in boiling water 20-30 seconds, then immediately plunge them into ice water to stop cooking. Peel off skin with your fingers or a small knife.

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