Peach Crumble Pie

1. 1

   PREPARE AND REFRIGERATE pie shell.

2. 2

   For the crumb topping: Melt butter and stir in brown sugar evenly.

3. 3

   Stir in flour, then allow to rest 5 minutes.

4. 4

   Break up into large crumbs using fingertips.

5. 5

   Preheat oven to 350F (180C).

6. 6

   Set a rack in the lowest level of the oven.

7. 7

   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.

8. 8

   Remove to a bowl of cold water and slip off skins.

9. 9

   If peaches are ripe, skins will slip off easily.

10. 10

    If not, touch up with a paring knife.

11. 11

    Halve and pit peaches, then cut each half in 5 or 6 wedges.

12. 12

    Place peaches in a bowl and sprinkle with remaining filling ingredients, toss well to coat and pour into pie shell.

13. 13

    Sprinkle crumbs evenly over filling and bake about 30-to-40 minutes, until filling is bubbling and crumbs appear well colored.

14. 14

    Cool on a rack and serve lukewarm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.