Streusel-Topped Peach Pie

Reserve part of the dough for the streusel.

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• 2 1/3  cups  all-purpose flour, divided
• 1  teaspoon  salt, divided
• 1/2  cup  chilled butter, cut into small pieces
• 1/4  cup  ice water
• 1  tablespoon  white vinegar
• Cooking spray
• 1/2  cup  regular oats
• 1/2  cup  packed brown sugar
• 3/4  teaspoon  ground cinnamon, divided
• 1/8  teaspoon  ground cloves, divided
• 6  cups  sliced peeled peaches (about 3 pounds)
• 1  cup  granulated sugar
• 1/2  cup  raisins
• 1  tablespoon  fresh lemon juice

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and 1/2 teaspoon salt in food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water and vinegar through food chute, processing just until blended (do not allow dough to form a ball).

Remove two-thirds of dough and press into a 4-inch circle on plastic wrap. (Leave remaining dough in processor.) Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place rolled dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Set aside.

Add oats, brown sugar, 1/4 teaspoon cinnamon, and a dash of cloves to the dough in processor; pulse several times or until crumbly. Set aside.

Preheat oven to 350°.

Combine 1/3 cup flour, peaches, granulated sugar, raisins, juice, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and a dash of cloves in a large saucepan; let stand 10 minutes. Place pan over medium heat; cook 10 minutes or until peaches are soft, stirring occasionally. Spoon peach mixture into crust. Top with oat mixture. Bake at 350° for 50 minutes or until top is browned.

Nutritional Information

Calories:

330 (23% from fat)

Fat:

8.3g (sat 4.9g,mono 2.3g,poly 0.4g)

Protein:

4.2g

Carbohydrate:

63.5g

Fiber:

3.5g

Cholesterol:

21mg

Iron:

2mg

Sodium:

279mg

Calcium:

22mg