Recipe - Peach Pie With Almond Crumble Topping

Sweet dough for 1 crust pie

TOPPING
1 cup Allpurpose bleached flour
3 tablespoon Sugar
One fourth teaspoon Freshly grated nutmeg
One half cup Sliced almonds
6 tablespoon Unsalted butter, melted

FILLING
3 pound Firm, ripe, yellow fleshed
free stone peaches, about 8
or 9 medium peaches
One half cup Sugar
2 tablespoon Allpurpose bleached flour
One half teaspoon Almond extract
1/8 teaspoon Freshly grated nutmeg
2 tablespoon Cold unsalted butter

To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir
well to mix and stir in cut or sliced up almonds. Stir in butter evenly. Set aside
for 5 minutes, then, using your fingertips, break the mixture into One fourth to
1/2inch crumbs. Set aside again while you prepare the filling.

Preheat oven to 400 degrees and set racks at middle level. Roll out bottom
crust and arrange in 9inch Pyrex plate.

To make filling: Peel the peaches by cutting a cross in the blossom end of
each and dropping them three at a time into a pan of boiling water. Remove
after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a
bowl of ice water. If the peaches are ripe, the skin will slip off easily.
If it does not, remove the skin with a sharp stainless steel paring knife.
(If you peel it with a knife, include an extra peach for what you have
peeled away.) Hold each peeled peach gently in your left hand over a mixing
bowl (if you are left handed reverse.) With a stainless steel paring knife
make a cut through to the pit, from stem to blossom end. Make another cut
about 3/4inch to the right of the first one along the outside of the
peach. Angle the knife blade back so the cuts meet at the pit. Twist the
knife blade upward slightly as a wedge of peach will fall into the bowl.
Continue in the same manner around the peach, cutting it into 8 to 10
wedges. Discard the pit and repeat with remaining peaches. Add remaining
ingredients, except the butter, to the peaches and stir gently with a
rubber spatula to combine. Pour filling into the prepared pastry shell and
smooth. Dot with the butter.

Scatter the crumb topping evenly over the filling. Place pie on the bottom
rack of the oven and bake for 15 minutes. Lower the temperature to 350
degrees and move pie to the middle rack. Bake another 30 minutes, or until
the crust and crumble are a deep golden and the juices are just beginning
to bubble up. Cool the pie on a rack and serve warm or room temperature.

Recipe by: Cooking Live Show #CL8915 Posted to MCRecipe Digest V1 #653 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997