Streusel Peach Pie

MMmm warm peach pie on a cold night,but then this one is yummy any time of year
Streusel Peach Pie

Pastry for single-crust pie (9 inches)
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond
edge of plate and flute edges.

In a large bowl, combine the peaches, sugar, flour and nutmeg. In a
small bowl, whisk egg and cream. Pour over peaches; toss to combine.
Place in crust. Bake at 375° for 35 minutes.

For topping, in a small bowl, combine the flour, brown sugar and
cinnamon. Cut in butter until crumbly. Sprinkle topping over outer
edges of pie, leaving center uncovered.

Bake for 15-20 minutes or until golden brown, covering edges with
foil to prevent over browning if necessary. Cool on a wire rack. Serve
with whipped cream if desired