Peach Crumb Pie

By carvalhohm2

Ingredients

• Pie Pastry:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup salted butter, chilled
• 3 tablespoons cold water
• 1 tablespoon fresh lemon juice
• 1 egg white, lightly beaten
• Peach Filling:
• 1/4 cup firmly packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash of salt
• 5 tablespoons all-purpose flour
• 5 cups peeled and sliced peaches
• 1 tablespoon fresh lemon juice
• Crumb Topping:
• 1/4 cup all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup chopped almonds
• 6 tablespoons salted butter, chilled

Details

Servings 1
Adapted from webmailb.netzero.net

Preparation

Step 1

Pie Pastry:
In a medium-sized bowl, combine the flour and salt.

Cut in the butter with a pastry blender, two knives, or with your hands. When mixture is the size of peas, add water and lemon juice Toss gently with a fork.

Divide pastry into two equal halves. For this recipe, roll out one half on a lightly floured surface, in a circle 3 inches larger than the pie pan you plan on using. Fit round into pie pan and flute edges by turning excess underneath around the edge of the rim.

Brush the bottom of the unbaked pie pastry with the egg white and set aside. Wrap the remaining dough and freeze for later use.

Preheat the oven to 375 degrees.

To Prepare Peach Filling:
In a large bowl, stir together brown sugar, cinnamon, nutmeg, salt, and flour.

Add prepared peaches and toss. Spoon mixture into the prepared pie shell. Sprinkle lemon juice over peach mixture.

To Prepare Crumb Topping:
In a medium-sized bowl, stir together flour, sugar, almonds, and butter. Mix all ingredients until crumbly.
Sprinkle crumb evenly on top of peaches.

Place pie on baking sheet to catch drips and bake for 1 hour or until the crumb topping is golden. Remove pan to wire rack to cool.

Yield: One 9-inch pie