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Farm Fresh: Put peaches to good use in sweet pie

Thursday, July 20, 2000

Tested by Arlene Burnett

There's nothing better than a fruit pie made with fresh fruit. Our Farm Fresh recipe today, Streusel Peach Pie, is made with fresh, luscious peaches. Be sure to follow the recipe when it calls for "barely" ripe peaches. Using ripe peaches will make the filling soupy. The streusel topping only adds to this pie's sweet, delicious flavor. But adding a scoop of ice cream or whipped cream wouldn't hurt.

Streusel Peach Pie

8 to 10 barely ripe fresh peaches (we used 10 peaches)
9-inch pie crust, unbaked
1/2 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 egg
2 tablespoons cream
1/4 cup brown sugar, packed
4 tablespoons butter, softened
1/2 cup flour

Peel and quarter peaches; arrange in pie crust. Combine next four ingredients and sprinkle over peaches. Beat together egg and cream; pour over peaches. Mix remaining ingredients until crumbly and sprinkle over peaches. Bake at 425 degrees for 35 to 45 minutes. Cool on rack. Serve warm topped with whipped cream or sour cream and a dash of cinnamon and sugar.

-- Pennsylvania Produce Promotion Program

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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