Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
CRUMB TOPPING
PEACH FILLING
Preparation
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
