deep-dish streusel peach pie

Original blog post

Recipe sourceKitchenAid 3 cookbooks in 1

Time required: 2 hours

Yields: 9 pieces

Tools required:

  • pastry blender
  • baking pan: 8″ x 8″
  • wax paper
  • rolling pin
  • mesh strainer


  • 2 large cans of peaches, drained (save ¾ C of syrup)
  • ⅓ C granulated white sugar + 1 TBSP saved for later
  • 1 TBSP powdered corn starch
  • ½ TSP vanilla
  • ½ C packed brown sugar
  • 2 C flour, divided into 1½C and ½C
  • ⅓ C quick oats
  • ¼ C butter (half a stick)
  • ½ TSP ground cinammon
  • ½ TSP salt
  • ½ C white shortening
  • 4 TBSP cold water


  1. Pre-heat oven to 176°C / 350°F.
  2. Drain peaches and save the syrup.
  3. In a sauce pan on low, heat white sugar (all except the 1 TBSP) and corn starch. When it melts, stir in ¾ C of the peach syrup, adding it gradually. Keep mixture on low for 10 min, it should thicken. Remove from heat and add vanilla. Set aside.
  4. Combine in a bowl: brown sugar, ½ C flour, oats, and cinnamon.
  5. Stir in melted butter and you’ll have a crumbly topping. Set aside.
  6. Combine in a bowl: remaining 1½ C flour, 1 TBSP sugar, and salt. Cut in shortening.
  7. Add cold water one tablespoon at a time and mix with fork.
  8. Roll out crust until it measures 10″ square. Trim away excess and press crust into pan.
  9. Drop peaches onto crust, add warm syrup, add topping.
  10. Bake 45 min. Cool on wire rack. Serve warm or chilled.

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