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Peach Crumble Pie

Author/Submitted by:
Servings: 10
Categories: Desserts / Fruits / Pies & Pastries

1    No-Roll Pie Shell, (See RECIPE)
    -----CRUMB TOPPING-----
1/2  cup  Butter
1/2  cup  Light brown sugar
1 1/4  cups  All-purpose flour
    -----PEACH FILLING-----
2 1/2  pounds  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. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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