Shelly's Recipe

CRUMB TOPPED PEACH PIE

Category: Pies - Fruit

Pastry for 9-inch One-crust Pie, unbaked
5 cups sliced fresh peaches (about 9 medium)
1 teaspoon lemon juice
1/2 cup brown sugar, packed
1/4 cup white sugar
1/4 cup flour
1/2 teaspoon cinnamon
pinch of salt

Crumb topping:
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup flour
1/2 stick (1/4 cup) salted butter
1/2 teaspoon cinnamon

Mix together crumb topping ingredients, pour into bowl of food processor, and pulse until mixture forms clumps. Set aside.

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sugars, flour, cinnamon, and pinch of salt. Mix with peaches. Turn into pastry-lined pie pan. Sprinkle with crumb mixture until peaches are covered. If desired, cover edge of pie crust with 3 inch strip of foil to prevent excessive browning; remove during last 10 minutes of baking.

Bake 35 to 45 minutes, or until crust is brown and juice bubbles up through crust.