Peach Crumble Pie Recipe




Peach Crumble Pie Ingredients

1 no-roll pie shell (see recipe)

CRUMB TOPPING

1/2 cup butter
1/2 cup light brown sugar
1 1/4 cup all-purpose flour

PEACH FILLING

2 1/2 lb ripe freestone peaches
1/4 cup sugar
1 tbsp flour
1/4 tsp nutmeg
1 tsp finely grated lemon zest

A Recipe for
Peach Crumble Pie

 

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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This is a recipe for Peach Crumble Pie from the recipe cookbook of Recipes-to-go (Fruit)


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Peach Crumble Pie

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Peach Crumble Pie Directions

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.

Serves: 10

 

 

 

 

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Peach Crumble Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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