~Where the Past is Always Present~

Saturday, July 31, 2010

Crumb Topped Peach Pie

Crumb Topped Peach Pie

Yummie simple pie to make use of this Summer's abundance of fresh peaches. Got this recipe from an issue of "Taste of Home's Home-Style Recipes".
Thought I would pass it along

1 egg white
1 unbaked pastry shell (9 inches)
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter or margarine, cut into 6 piecs
6 cups sliced peeled fresh peaches

In a mixing bowl, beat egg white until foamy; brush over the bottom and sides of the pastry shell. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into the bottom of the pastry shell; top with peaches. Sprinkle with remaining crumb mixture. Bake at 375 degrees for 40-45 minutes or until filling is bubbly and peaches are tender.


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