Struessel topped peach pie

 INGREDIENTS

Crust

1 refrigerated pie crust, softened as directed on box

Filling

1/2

cup powdered sugar

1/3

cup all-purpose flour

1/2

teaspoon ground cinnamon

4

cups sliced peeled peaches (6 medium)*

Streusel

3/4

cup all-purpose flour

1/2

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/3

cup cold butter or margarine

DIRECTIONS

• 1Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2In large bowl, mix powdered sugar, 1/3 cup flour and the cinnamon. Gently stir in peaches until coated. Spoon into crust-lined pie plate.
• 3In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Sprinkle evenly over filling.

4Bake 40 to 45 minutes or until topping is golden brown. Cover edge of crust with foil after 15 or 20 minutes of baking to prevent excessive browning