Easy Peach Pie with Streusel Topping

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It's time for peaches. I was so in the mood for a pie today as the weather is sunny and bright and a light cool breeze is blowing. That's when I love to bake something. But I am all about easy and simple desserts.

This dessert which came to $9.46 and serves eight portions for $1.18 each took no time to put together.
Although I could have opted for fresh peaches I chose sliced canned peaches because of the price of the peaches I picked up on a 10 for $10.00 sale. Also, I weighed the difference in making my own crust and the time involved and figured the pre-made ready to bake crust I bought was only about 20¢ more.

• 1 pre-made ready to bake pie crust
• 2 - 15 oz. cans sliced peaches (drain and reserved the juice)
• 2 1/2 tbsp. corn starch
• 1 tsp. cinnamon

1. Let your frozen crust thaw for 15 minutes and while that is happening open your peaches and drain them through a fine mesh sieve over a bowl.
2. To the juices add the cinnamon and cornstarch and whisk really well until fully incorporated.

Now onto the Streusel topping:

• 1 stick butter
• 1 cup all-purpose flour
• 1 cup light brown sugar
• 1 tsp. cinnamon
• 1/8 tsp. or less grated nutmeg

1. Cut your butter into small pieces and place in the freezer for a few minutes.
2. While the butter is getting extra hard, in your food processor whiz together the flour, sugar, cinnamon and nutmeg.
3. Add the hard butter pieces to the food processor and pulse until the butter is small. You will have extra topping if you are making one pie so just bag up the rest and place in your freezer until the next pie.

Now you can assemble the pie.

1. Place the peaches in the crust and pour about 1/2 to 3/4 mixture in the pie over the peaches. Top with the streusel topping - as much or as little as you like.
2. Bake in a preheated 350° oven for about 45 minutes. Allow the pie to cool completely before slicing.
3. Serve with some whipped topping or a dollop of vanilla ice cream for a special accent.