| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dutch | Fruit pies, Penndutch | 1 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 2 1/2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1/2 | c | Water |
| 4 | c | Sliced peaches |
| 1 | tb | Lemon juice |
| Crumbs for pie topping; *see recipe | ||
| 1 | 9-inch pastry shell; unbaked |
INSTRUCTIONS
1. In saucepan combine sugar, cornstarch and salt. Add water and peaches and bring to a boil. Boil 1 minute. Add lemon juice and cool. 2. Heat oven to 450 degrees. Put peaches into pastry shell. Cover with crumbs. 3. Bake in preheated oven for ten minutes then reduce heat and bake 20 minutes more at 375 degrees. Crumbs for Peach Crumb Pie Topping 1/4 cup flour 1/3 cup butter or margarine 1/2 cup sugar Using your fingers...mix flour butter and sugar until they are fine crumbs. Spread evenly over peach filling in unbaked pastry shell. Posted to recipelu-digest Volume 01 Number 648 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998
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