Shelly's Recipe

PEACH STREUSEL PIE

Category: Pies - Fruit

Pastry for single-crust pie (9 inches)
1/4 cup sugar
2 tbsp cornstarch
2 tbsp lemon juice
5 cups sliced fresh or frozen peaches, thawed

Topping:
2/3 cup packed brown sugar
1/2 cup granola cereal (without raisins)
1/4 cup flour
1 tsp ground cinnamon
1/4 cup cold butter, cubed
Vanilla ice cream

Line a 9 inch pie plate with pastry; flute edges. line the pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a small bowl, combine the sugar, cornstarch, lemon juice and peaches. Spoon into pastry shell. In another bowl, combine the brown sugar, granola, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling. Bake at 375 for 35-40 minutes or until filling is bubbly. Cool on a wire rack. Serve warm with ice cream.