Peach Crumble Pie

Directions

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 350℉ (180℃).

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.