Last September I sliced and froze nearly 16 quarts of peaches from Clarkdale. This weekend I pulled out a package and made this pie--and boy was it good! Be sure to drain the thawed peaches well or the pie will be very soupy.
1 9-inch pastry shell
1/2 cup packed brown sugar
3 Tbsp white flour
1 tsp cinnamon (1/2 tsp + 1/2 tsp)
1/4 tsp nutmeg (1/8 tsp + 1/8 tsp)
4-5 Tbsp cold butter, in small pieces
1/3 cup chopped walnuts
1/2 cup white sugar
1 Tbsp corn starch
2 quarts frozen peaches, thawed and well drained
Preheat the oven to 450 degrees.
Make the streusel topping: In a food processor, combine the brown sugar, flour, 1/2 tsp cinnamon and 1/8 tsp nutmeg. Pulse briefly. Add the butter and pulse until the butter is in very small pieces. Add the walnuts and pulse a couple times. They should be in small pieces but not totally ground. Set aside.
In a small bowl, combine the white sugar, corn starch, 1/2 tsp cinnamon and 1/8 tsp nutmeg.
Place the peaches in a medium bowl and add the sugar and cornstarch combination. Stir to coat.
Places the peaches in the pie shell. Spread the streusel topping over the peaches.
Bake the pie for 10 minutes, then reduce the oven temperature to 350 degrees and bake for another 40-50 minutes until crust is nicely golden brown.