Sweet & Savory Kitchens

This recipe is another that my Mom found in the 1970s, and like Texas Cake, it has become a family staple.  It is tasty, easy and can be made with peaches only or with a handful of blueberries thrown in.  I made it Saturday with blueberries for my Mom’s 85th birthday and was shocked to learn that most of my family are peach pie purists – no blueberries please!  I made it on Sunday, peaches only, for a friend get-together and learned more people were glad it didn’t contain blueberries.  To each his/her own, so I say try it both ways and decide for yourself.

Margaux says

I make this pie at least once every July.  Last year I think I made it 3 times because Whole Foods had the best Southern Illinois peaches that I’d had since I was a kid when we would get them straight from the source.  I don’t usually do it with the blueberries, though…I’m also a peach purist!  This year I’m really itching to try a fresh peach pie, which is what my Grandma Major made…I’ll be posting that soon!

The Streusel

1 cup sugar

3 tablespoons flour

1/4 teaspoon ground nutmeg

1 stick butter

Whisk the dry ingredients together in a bowl. Cut the butter in till crumbly.  Set aside.  (If it’s hot out, put in the fridge till ready to use.)

The Pie

1 9-inch pie plate lined with your favorite pie crust (if it’s hot out, place in the freezer till ready to use.)

6-7 peaches, peeled and cut into halves or quarters

up to 3/4 cups blueberries

2 tablespoons to 1/4 cup water, depending on how juicy the peaches are.

Place 1/2 the streusel in the lined pie plate. Peel the peaches by first immersing them in simmering water for 30 seconds.  Remove the from water, cool for a minute and then the skins should slip right off.

Cut the peaches in halves or quarters (I prefer quarters) and place on top of the streusel.  Add the blueberries, if using, then place the remainder of the streusel on top and then add the water.  I find less water is needed if using blueberries no matter how juicy the peaches.

Bake at 425 degrees for 15 minutes.  Turn the heat down to 350 degrees and bake for another 30-45 minutes.  You will want to make sure that the peach juice has bubbled up and sort of carmelized, so be careful to not underbake this pie.  Please note that this pie must cool completely before eating in order to “set up”.  Serve plain or with a scoop of vanilla ice cream.