Crumb Top Peach Pie Recipe

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Pies, Tarts, Tartlet, Flan Pans

Crumb Top Peach Pie
The crumb top has a hint of cinnamon, making it perfect for the peaches.

Unbaked 9" pie crust
10 large peaches	1/4 c cornstarch
1/2 c sugar	1/4 t almond extract
Crumb Top:
6 T butter	1/2 t salt
3/4 c sugar	1/2 t cinnamon
1 c flour

Prebake pie shell by weighting down to prevent blistering. Bake only until very light golden brown. Cool.

Preheat oven to 375°F.

Blanch peaches 30 seconds in large pot of boiling water. Remove, then plunge in cold water. Peel peaches and slice in large bowl. Add sugar, cornstarch and almond extract and gently mix so cornstarch coats all the peaches. For crumb top, melt butter and add the rest of ingredients. Put the peaches in pie shell and top with crumb top mixture. Place pie on baking sheet to catch drips and bake until the top is golden and filling is bubbling, about 60 minutes. If the top starts to get too browned, simply tent foil sheet over top.

Recipe from a collection of old newspaper and magazine clippings. No date noted.