| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1/2 |
|
Butter; cold and sliced |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Cornstarch |
| 2 |
tb |
Lemon juice; or to taste |
| 1/2 |
c |
Water |
| 8 |
c |
Peaches; sliced and |
INSTRUCTIONS
ELAINE RADIS BGMB90B
CRUMB CRUST
FILLING
skinned
Slice the peaches and add all the other ingredients.
Check for taste and adjust. Let massirate for about 1/2 hour while you
make the crumb topping. Assemble and bake at 375 degrees for about 1 hr.
Place pie plate on a cookie sheet to avoid spill-overs. Crumb Topping. Put
3/4 C flour, 1/2 stk butter-in slicec, and 1/2 cup sugar in FP, and give it
short quick zaps until it resembles tiny peas. Sprinkle on peaches. Crust:
I use the recipe on the Crisco label. When I'm in a hurry I use a frozen
crust. AGAIN THIS WAS ALWAYS MADE WITH PEACHES FROM STYERS.
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