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
Herb Tip |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This Recipe for Peach Crumble Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This is a recipe for Peach Crumble Pie from the recipe cookbook of Recipes-to-go (Fruit)
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
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
Peach Crumble Pie Recipe brought to you by Recipes To-Go