INGREDIENTS

INSTRUCTIONS

8
1997    
To make topping: Combine flour, sugar and nutmeg in a mixing bowl;
stir well to mix and stir in sliced almonds. Stir in butter evenly.
Set aside for 5 minutes, then, using your fingertips, break the
mixture into 1/4 to 1/2-inch crumbs. Set aside again while you  prepare
the filling.  Preheat oven to 400 degrees and set racks at middle
level. Roll out  bottom crust and arrange in 9-inch Pyrex plate.  To
make filling: Peel the peaches by cutting a cross in the blossom  end
of each and dropping them three at a time into a pan of boiling  water.
Remove after 20 or 30 seconds with a slotted spoon or skimmer  and drop
them into a bowl of ice water. If the peaches are ripe, the  skin will
slip off easily. If it does not, remove the skin with a  sharp
stainless steel paring knife. (If you peel it with a knife,  include an
extra peach for what you have peeled away.) Hold each  peeled peach
gently in your left hand over a mixing bowl (if you are  left handed
reverse.) With a stainless steel paring knife make a cut  through to
the pit, from stem to blossom end. Make another cut about  3/4-inch to
the right of the first one along the outside of the  peach. Angle the
knife blade back so the cuts meet at the pit. Twist  the knife blade
upward slightly as a wedge of peach will fall into  the bowl. Continue
in the same manner around the peach, cutting it  into 8 to 10 wedges.
Discard the pit and repeat with remaining  peaches. Add remaining
ingredients, except the butter, to the peaches  and stir gently with a
rubber spatula to combine. Pour filling into  the prepared pastry shell
and smooth. Dot with the butter.  Scatter the crumb topping evenly over
the filling. Place pie on the  bottom rack of the oven and bake for 15
minutes. Lower the  temperature to 350 degrees and move pie to the
middle rack. Bake  another 30 minutes, or until the crust and crumble
are a deep golden  and the juices are just beginning to bubble up. Cool
the pie on a  rack and serve warm or room temperature.  Recipe by:
Cooking Live Show #CL8915 Posted to MC-Recipe Digest V1  #653 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2197
Calories From Fat: 930
Total Fat: 107.5g
Cholesterol: 183.2mg
Sodium: 15.8mg
Potassium: 1264.4mg
Carbohydrates: 290.1g
Fiber: 16.2g
Sugar: 167.9g
Protein: 32.7g