Aunt Audrey’s Peach Streusel Pie

June 27, 2011


Away back when, almost a decade ago, my mother and sister threw me a beautiful bridal shower.  It was very traditional: held in a Tea Room of a family friend, women gathered to shower me with kitchen gadgets galore.  Each woman in attendance had also been sent a beautiful recipe card to fill out and bring with them.  These were all put into a matching recipe box.  To this day, this little box still holds some of my most treasured hand written recipes.

One of them is this one:

It is my Aunt Audrey’s Peach Streusel pie recipe.  It is to die for in its full size version.  Traditionalist though I am, today I decided to mix things up a little and make tarts out of this recipe instead.

I decided to mess with things further by using my Tenderflake frozen tart shells.  Egads.  Armageddon is surely nigh.

I ended up with something akin to a butter pecan spread because of the softness of my butter today.  Ideally, it would have been a little firmer and more of a crumbly streusel would have resulted.  Nonetheless, it was delicious.

Just ask this guy.

You need about a teaspoon full of this mixture on the bottom of each tart shell.  This is definitely a job for my chief sous chef.

After cutting up some peach into each tart, I mixed the sugar, nutmeg, cinnamon, egg, light cream, and vanilla together. I figured this would be an easier way to handle dividing the peaches evenly between the shells.  Instead of the four cups of peaches originally called for to make a pie, I used only one.  At least two peaches would have been better.  I didn’t want to overfill the tarts and end up with a disaster that had to be scraped out of the tart tins.  In this case, however, more would have been better.

Then it was time to divide the custard-type mixture between the 12 shells.  I may or may not have sampled this elixir myself.  For quality assurance purposes only, of course.

Finally, time to top the whole thing off with some more of the should-be streusel.  If you are really determined to have a crumbly top and you happen to have butter that is closer in consistency to whipping cream than ice cream, throw it in the freezer for a few minutes.  If you have already mixed it together, throw it in the freezer anyway and put it through the food processor again.  It should come out crumbly for you then.

After it has baked at 400 F for 25-30 minutes, you will be left with a dozen of these little beauties.  My should-be streusel and finely ground pecans means there’s more of a crust than a crumble on top, but don’t let that deter you.  They are still to die for.

I have never really considered how long you could keep these around – they just don’t last that long around here.  If you are in a warmer climate, you will probably want to keep this in the fridge.  Depending on your preference and time constraints, peeling the peaches is also optional.

And now, if you’ll excuse me, I have a coffee to brew and some final quality testing to complete.

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