| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Pies, Fruits/nuts | 10 | Servings | |
INGREDIENTS
| 1 | No-Roll Pie Shell (See RECIPE) | |
| 1/2 | c | Butter |
| 1/2 | c | Light brown sugar |
| 1 1/4 | c | All-purpose flour |
| 2 1/2 | lb | Ripe freestone peaches |
| 1/4 | c | Sugar |
| 1 | tb | Flour |
| 1/4 | ts | Nutmeg |
| 1 | ts | Finely grated lemon zest |
INSTRUCTIONS
CRUMB TOPPING PEACH FILLING 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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