Peach Crumble Pie
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:24pm

Ingredients




1 no-roll pie shell (see recipe)
topping
1/2 cup butter
1/2 cup light brown sugar
1 1/4 cups all-purpose flour
filling
2 1/2 pounds ripe freestone peaches
1/4 cup sugar
1 tablespoon flour
1/4 teaspoon nutmeg
1 teaspoon finely grated lemon zest

Preparation

1 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