Recipe for Pennsylvania Dutch open-faced peach pie

Makes one 9-inch pie

The topping on this pie is a classic streusel, a crumbly mixture of sugar, butter, and flour spread over the top. Katherine M. Myatt of Mattapoisett got the recipe from “500 Recipes by
Request: From Mother Anderson’s Famous Dutch Kitchens,” by Jeanne M. Hall and Belle Anderson Ebner. The book was published about 65 years ago.

TOPPING

1	cup flour
½	cup sugar
⅛	teaspoon ground nutmeg
½	cup (1 stick) butter, cut into ½-inch pieces

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1. In a bowl with 2 blunt knives, combine the flour, sugar, and nutmeg.

2. Add the butter and cut it into the mixture until it resembles crumbs; set aside.

FILLING

6	ripe peaches (or nectarines)
3	tablespoons cornstarch
2	tablespoons sugar (if fruit is not sweet)
	9-inch unbaked pie crust, chilled

1. Set the oven at 425 degrees.

2. Slice the fruit into a bowl. Sprinkle it with cornstarch and sugar, if using, and toss well. Spread the fruit in the pie shell. Spread the topping evenly over the fruit.

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3. Bake the pie for 10 minutes. Reduce the oven temperature to 350 degrees. Continue baking for 40 minutes or until fruit is bubbling at the edges and the topping is golden brown. Total baking time is 50 minutes.

4. Let the pie settle for 15 minutes. Cut into wedges.

Adapted from “500 Recipes by Request: From Mother Anderson’s Famous Dutch Kitchens”