MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PEACH CRUMBLE PIE
  Categories: Pies, Fruits, Malgieri
       Yield: 10 servings
  
       1    No-Roll Pie Shell
            -(See RECIPE)
 
 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 Finely grated lemon zest
  
   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
   350F. 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.
   
   NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
 MMMMM

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