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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

1. Preheat oven to 425°F.
2. Toss peach slices with sugar and nutmeg in a medium mixing bowl. Beat together egg and cream and pour over peaches; set aside.
3. In a separate bowl, mix together brown sugar, softened butter; add flour until crumbly. Pour peach mixture into pie crust; sprinkle streusel over peaches.
4. 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.