| 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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