by Heather Harris Brady
This recipe comes from Susan Purdy’s cookbook A Piece of Cake. This is a very easy pie, although for some reason it’s called a cake in the cookbook. It’s perfect for anyone who considers themselves to be piecrust-challenged, because the crumbs become both topping and crust! It should be said the crust is more like a butter cookie than what you’re used to but it’s nice, especially next to the warm, fragrant peaches in the middle.
This would be terrific for brunch, and because gluten doesn’t really play much of a role, I think you could easily sub in a GF flour blend here.
Peach Streusel Pie, Makes one 9″ pie
1-1/2 c. all-purpose flour
1/2 c. sugar
1 stick of butter
3/4 t. cinnamon
8-10 fresh ripe peaches, sliced and combined with 1 T. lemon juice
1/3 c. white or brown sugar
2 T. quick-cooking tapioca
Preheat the oven to 375. Combine the butter, sugar and flour in a bowl.
Mix well, until you have a bowlful of pretty crumbs.
Scoop out 3/4 c. of the crumbs and stir the cinnamon into them. Set those aside. Press the rest of the crumbs into your pie plate.
Mix the tapioca, sugar and peaches together. Put them into the pie shell and cover evenly with the cinnamon crumbs.
Bake for about 40 minutes, until the crust starts to brown.