MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Crumble Pie
 Categories: Pies, Fruits, Desserts, Pastry
      Yield: 6 Servings
 
      1    Pie shell

MMMMM-----------------------CRUMB TOPPING----------------------------
    1/2 c  Butter
    1/2 c  Light brown sugar
  1 1/4 c  All-purpose flour

MMMMM-----------------------PEACH FILLING----------------------------
  2 1/2 lb Ripe freestone peaches
    1/4 c  Sugar
      1 tb Flour
    1/4 ts Nutmeg
      1 ts Fine grated lemon zest
 
  Prepare & 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.
  
  Set oven @ 350°F/175°C. 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 coloured.
  
  Cool on a rack and serve lukewarm or at room
  temperature.
  
  Recipe by Nick Malgieri
  
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