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Streusel Cream Peach Pie 10 peaches, peeled, pitted and sliced (see note) 1/2 cup granulated sugar 1/2 teaspoon ground nutmeg 1 large egg 2 tablespoons whipping cream 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, softened 1/2 cup all-purpose flour 1 (9-inch) unbaked pie crust Preheat oven to 425°F (220°C). Toss peach slices with sugar and nutmeg in a medium mixing bowl. Beat together egg and cream and pour over peaches; set aside. In a separate bowl, mix together brown sugar, softened butter; add flour until crumbly. Pour peach mixture into pie crust; sprinkle streusel over peaches. Bake for 35 to 45 minutes or until top is browning and peaches are fragrant and soft. Makes 8 servings. Cooking Tip: To make peeling the peaches easier, prepare a large pot of rapidly boiling water and a large container of ice-cold water. With a paring knife, score an X in the skin on the bottom of each peach. Plunge peaches into boiling water for about 30 seconds; transfer peaches directly into the ice water. The skins should slip off easily.