ELAINE RADIS BGMB90B
-CRUMB CRUST-
3/4 c Flour
1/2 c Sugar
1/2 Butter; cold and sliced
FILLING
1/2 c Sugar
1 ts Cinnamon
1 1/2 ts Cornstarch
2 tb Lemon juice; or to taste
1/2 c Water
8 c Peaches; sliced and
skinned
Slice the peaches and add all the other ingredients.
Check for taste and adjust. Let massirate for about 1/2 hour while you
make the crumb topping. Assemble and bake at 375 degrees for about 1 hr.
Place pie plate on a cookie sheet to avoid spill-overs. Crumb Topping. Put
3/4 C flour, 1/2 stk butter-in slicec, and 1/2 cup sugar in FP, and give it
short quick zaps until it resembles tiny peas. Sprinkle on peaches. Crust:
I use the recipe on the Crisco label. When I’m in a hurry I use a frozen
crust. AGAIN THIS WAS ALWAYS MADE WITH PEACHES FROM STYERS.
Yields
8 Servings