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Peach Crumble Piepies, fruits/nuts 1 no-roll pie shell (see recipe) ----CRUMB TOPPING---- 1/2 cup butter 1/2 cup light brown sugar 1 1/4 cup all-purpose flour ----PEACH FILLING---- 2 1/2 lb ripe freestone peaches 1/4 cup sugar 1 tablespoon flour 1/4 teaspoon nutmeg 1 teaspoon finely grated lemon zest PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter and stir in brown sugar evenly. Stir in flour, then allow to rest 5 minutes. Break up into large crumbs using fingertips. Preheat oven to 350F. Set a rack in the lowest level of the oven. Cut a cross in the blossom end of each peach and plunge them a couple at a time into a pan of boiling water for about 30 seconds. Remove to a bowl of cold water and slip off skins. If peaches are ripe, skins will slip off easily. If not, touch up with a paring knife. Halve and pit peaches, then cut each half in 5 or 6 wedges. Place peaches in a bowl and sprinkle with remaining filling ingredients, toss well to coat and pour into pie shell. Sprinkle crumbs evenly over filling and bake about 30-to-40 minutes, until filling is bubbling and crumbs appear well colored. Cool on a rack and serve lukewarm or at room temperature.
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