Recipe - Perfect Peach Pie

ELAINE RADIS BGMB90B

CRUMB CRUST
Three fourths cup Flour
One half cup Sugar
One half Butter; cold and cut or sliced up

FILLING
One half cup Sugar
1 teaspoon Cinnamon
1 One half teaspoon Cornstarch
2 tablespoon Lemon juice; or to taste
One half cup Water
8 cup Peaches; cut or sliced up and

skinned

Slice the peaches and add all the other ingredients.
Check for taste and adjust. Let massirate for about One half 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 spillovers. Crumb Topping. Put
Three fourths C flour, One half stk butterin slicec, and One half 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.