Struesel cream peach pie recipes

Struesel cream peach pie

     This is a recipe from Patricia Dillard of
Lompoc, Ca.  She said to share this heavenly
peach pie with you because her mother makes
it and she doesn't know where she got the
recipe.

4    cups sliced peeled peaches (8-10)
     depending on size
1/2  cup sugar
1    egg
1/4  cup brown sugar
1/2  cup flour
1/2  tsp. nutmeg
1    tbsp. cream
1/4  cup soft butter
1    pastry shell, unbaked

     Arrange sliced peaches in a pastry lined
pie pan, overlapping them with pink side up,
around side of pan, about 4 cups.  Fill center
with remaining peaches.  Mix the sugar and
nutmeg together and sprinkle over the
peaches.  Beat together the egg and cream.
Pour over the sugared peaches.  Mix together
until crumbly the brown sugar, soft butter
and the flour.  Sprinkle the crumb mixture
over the peaches.  Bake in 425 degree oven for
35-45 minutes.  Serve slightly warm.

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