| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New England | Desserts | 8 | Servings |
INGREDIENTS
| 1 | 29 oz. can sliced peaches packed in juice, drained | |
| 1 | 21 oz. can apple pie filling | |
| 1 | tb | Grated lemon peel |
| 1/2 | ts | Nutmeg |
| Topping: | ||
| 1 | c | All-purpose flour |
| 1/2 | c | Granulated sugar |
| 1/2 | ts | Nutmeg |
| 1/2 | c | Margarine, softened |
| 1 | 4 oz. can slivered almonds | |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
Heat oven to 4250. In greased 9" deep dish pie plate or casserole, genty stir peaches, apple pie filling, grated lemon peel and 1/2 teaspoon nutmeg to combine. In medium size bowl, combine flour, sugar and 1/2 teaspoon nutmeg. Using pastry blender or large fork, cut in margarine until mixture resembles coarse crumbs. Using sharp knife, chop 1/2 cup almonds, stir in crumb mixture. Spoon crumb mixture over fruit and bake 15 minutes. Remove from oven and sprinkle remaning slivered almonds in ring on top of crumb mixture. Bake 5 to 10 minutes longer until filling is hot and top is golden. Meanwhile in medium size bowl using chilled beaters, beat cream at high speed just until soft peaks form. Serve warm accompanied by lightly whipped cream. Makes 8 servings. Source: Dorothy Sheppard, Hamilton 16th Annual Cookbook - The Cameron Citizen Observer Posted to MM-Recipes Digest V4 #086 by "Francis E. Morgan" <femorgan@iol.ie> on Mar 26, 1997
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