Peach Pie with Streusel Topping!

 Happy Friday!!!

 I had hoped to share our kitchen island makeover in today's

post, but unfortunately the BIGGEST change we made

to that project, couldn't be completed until last night.

Since it was too late to take good photo's-I decided to postpone

that post until Monday, and share a recipe my mom in law

gave me when we got together last week for my birthday!

Mom L knows how much I LOVE to bake-

and since peaches are in season- I was super excited

when she gave me a bag of peaches and

her recipe for Peach Pie to try!

If you've been following along-you might remember I posted my mom's

peach pie recipe last year!

I mention this-because at the time-I made a change to the recipe by using

 a different pie crust recipe that I'd found on the Pioneer

Woman's blog.

Well, I also made a change to Mom L's recipe!

Just a minor one.  Nothing huge.

I simply didn't use two pie crusts-like her recipe called for.

Instead- I decided go with a buttery streusel topping,

and I'm SO glad I did!

It was the perfect addition to Mom L's YUMMY filling!

Do you change up recipes-or do you prefer to stick

with the tried and true original?

I'd love to hear your baking stories!

Wishing you all a fantastic weekend!

I'll be back on Sunday-for Sensational Sunday Love Links!

Until then-here's the recipe!

Enjoy!

PEACH PIE with STREUSEL TOPPING

Ingredients for Pie Crust:

1 1/2 cups Crisco shortening

3 cups all purpose flour

1 egg

5 Tablespoons cold water

1 Tablespoon white vinegar

1 teaspoon salt

Ingredients for filling:

3 1/2 cups peaches (peeled and cut up)

2 Tablespoons (heaping) flour or tapioca

1/2 teaspoon cinnamon

2/3 cup white sugar

1 Tablespoon butter

1/8 teaspoon salt

1/4 teaspoon fresh lemon juice

Ingredients for Streusel:

1/3 cup all purpose flour

1/3 cup brown sugar

1/3 cup quick oatmeal

6 Tablespoons cold butter

Directions:  

For crust:  In a large mixing bowl-combine flour and Crisco with a pastry cutter-until it resembles course meal.  Beat egg and add to flour mixture.  Add water, vinegar and salt-and mix gently until all ingredients are incorporated.  *Note-Pioneer Woman's recipe calls for separating dough into thirds-but this makes three thin crusts-so I divide dough in half.  Place dough in a sealed plastic bag and flattened slightly with a rolling pin.  Place in freezer until you need them. If  you want to use

them right away-place in freezer to chill for at least 15-20 minutes.  Then remove dough and roll out onto a heavily floured surface.  Carefully place in pie pan.

Preheat oven to 375.

For filling: Combine peaches and flour or tapioca in a large mixing bowl.  Add remaining ingredients and mix well.

For streusel: Combine ingredients in a small bowl-and mix until crumbly with a pastry cutter.

For pie:  Pour peach filling into pie shell.  Top with streusel mixture.  Bake in oven for 1 hour. ***Note check pie 45 minutes into baking.  If crust or topping is getting to brown-cover with foil to prevent burning.

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Blessings and hugs,