Fresh Peach Pie
Fat: 12.43 grams
Saturated Fat: 2.77 grams
Cholesterol: 12.33 mg
Sodium: 203.54 mg
Preheat oven to 400°F. In a medium bowl, combine ⅔ cup brown sugar, 1¾ cups flour, ½ teaspoon cinnamon, ginger, and salt, mixing well. Add peaches and lemon juice to the sugar-flour mixture, tossing gently.
Pour the peach mixture into pie crust. In a small bowl, combine ⅓ cup brown sugar, ¾ cup flour, and ½ teaspoon cinnamon; mix well. Add melted butter and peach nectar; work with fork until crumbs form. Sprinkle over peach mixture.
Bake for 10 minutes, then reduce the heat to 375°F and continue to bake until streusel topping is golden brown and peaches are tender when pierced with a fork, about 50 to 55 minutes. Cool on wire rack. Serve warm or at room temperature.