Peach Pie

We have made this twice in the past two weeks. Made two pies yesterday for Jack’s birthday that were gone in 15 minutes.  Both times I also threw some blueberries in also.  I made regular pies instead of the mini pies in the recipe and the strussel topping is y u m m y.

Peach Pie
adapted from America’s Test Kitchen via http://www.mimis-kitchen.blogspot.com
2 1/2 lb peaches, peeled pitted and sliced about 7 cups
1 to 1 1/4 cup sugar
3 to 4 tablespoons corn starch (I used 4 as peaches were ripe and juicy)
1 Tablespoon instant tapioca (I didn’t use this)
Juice and zest of one lemon
Pinch salt
Freshly grated nutmeg
Toss the sliced peaches with lemon juice and zest, 1 cup of sugar, 3 tablespoons cornstarch and 1 tablespoon tapoica, salt and nutmeg.  If your peaches are tart add up to 4 tablespoons more sugar.  If they are very juicy add an additional tablespoon cornstarch. Divide filling among  4 mini pie tins or 1 nine inch pie pan lined with unbaked pie crust.
Strussel Topping
Adapted from America’s Test Kitchen
1 cup all  purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tablespoon fine ground cornmeal.
pinch salt
6 tablespoon unsalted butter, melted
.
In a small bowl, mix all of the dry ingredients together. Drizzle with the melted butter and stir with a fork until roughly combined.
Cover pie(s) with streusel topping and bake in a preheated oven at 425 degrees for 25 minutes.  Reduce heat to 375 degrees and continue baking until the juices are bubbling and the crust is golden brown, about 25 minutes longer. Cool before serving.