Ingrients & Directions
1 10″ uncooked pastry shell
FILLING
1/2 c Brown sugar
1/4 c Flour
5 c Peaches, peeled & sliced
2 ts Lemon juice
1/4 ts Almond extract
TOPPING
1/2 c Flour
Salt
1/2 c Brown sugar
1/4 c Softened shortening
Gently combine peaches, sugar, flour, lemon juice & almond extract.
Place in pastry shell.
For topping, cut shortening into flour & mix in sugar & salt. Work
only enough so that the mixture resembles coarse breadcrumbs. Pour
over peaches. Bake at 425F for 15 minutes or at 375F for 25-30
minutes.
“The Hamilton Spectator”, August, 1992
Yields
8 servings