We love pie -- almost any kind. And I love to bake. I bought some delicious peaches this summer and tried out a new pie recipe. The first time I made this crumb-topped peach pie it was absolutely perfect. The second time, it tasted great but the peaches were soupy. I think the peaches were too ripe, resulting in lots of juice. It is a keeper recipe though.
Fresh Peach Crumb Pie
1 c. sugar
2-1/2 tbsp. corn starch
1/4 tsp. salt
1/2 c. water
4 c. sliced peaches
1 tbsp. lemon juice
Crumb topping:
1 c. flour
1/2 c. sugar
1/4 c. butter
Combine sugar, corn starch and salt in a saucepan. Add water and peaches. Bring to boil. Add lemon juice and cool. Meanwhile, make topping by combining flour and sugar, then cutting the butter into this mixture. Put cooled peaches in an unbaked 9-inch pie shell and top with crumbs. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 20 minutes.
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