Peach Pie

adapted from America's Test Kitchen

2 1/2 lb peaches, peeled pitted and sliced about 7 cups

1 to 1 1/4 cup sugar

3 to 4 tablespoons corn starch

1 Tablespoon instant tapioca

Juice and zest of one lemon

Pinch salt

Freshly grated nutmeg

Toss the sliced peaches with lemon juice and zest, 1 cup of sugar, 3 tablespoons cornstarch and 1 tablespoon tapoica, salt and nutmeg.  If your peaches are tart add up to 4 tablespoons more sugar.  If they are very juicy add an aditional tablespoon cornstarch. Divide filling among  4 mini pie tins or 1 nine inch pie pan lined with unbaked pie crust.

Strussel Topping

Adapted from America's Test Kitchen

1 cup all  purpose flour

1/3 cup light brown sugar

1/3 cup granulated sugar

1 tablespoon fine gorund cornmeal.

pinch salt

6 tablespoon unsalted butter, melted


In a small bowl, mix all of the dry ingredients together. Drizzle with the melted butter and stir with a fork untiul roughly combined.

Cover pie(s) with streusel topping and bake in a preheated oven at 425 degrees for 25 minutes.  Reduce heat to 375 degrees and continue baking until the juices are bubbling and the crust is golden brown, about 25 minutes longer. Cool before serving.