Peach crumble pie
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Peach crumble pie
  Peach    Pie  
Last updated 6/12/2012 12:48:54 AM. Recipe ID 10138. Report a problem with this recipe.
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      Title: Peach crumble pie
 Categories: Pies, Fruits/nuts
      Yield: 10 Servings
 
      1    No-Roll Pie Shell
           -(See RECIPE)

MMMMM-----------------------CRUMB TOPPING----------------------------
    1/2 c  Butter
    1/2 c  Light brown sugar
  1 1/4 c  All-purpose flour

MMMMM-----------------------PEACH FILLING----------------------------
  2 1/2 lb Ripe freestone peaches
    1/4 c  Sugar
      1 tb Flour
    1/4 ts Nutmeg
      1 ts 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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Recipe ID 10138 (Apr 03, 2005)

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