While the pie bakes for the first 25 minutes, mix together the crumble ingredients with your hands or a pastry cutter until a nice crumble forms. Cover with top crust, cut slits in it, seal the edges. Turn into pastry-lined pie pan and dot with butter. Mix together peaches with the combined dry ingredients.
Place the pie plate in the oven (without the crumble topping) and bake for 25 minutes before turning the oven down to 350 degrees F. Stir together flour, 1 cup sugar, and cinnamon and set aside. I love cooking for family and friends, especially preparing and serving brunch. When the dough has chilled again, pour in the peach pie filling. Use a slotted spoon to scoop the peach filling into the pie crust. Place the pie shell into the freezer for 30 minutes or an hour to firm up. Cut in the ¼ cup of butter using two knives, a pastry blender, or your fingers until the mixture resembles fine crumbs. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim. In a small bowl, combine flour, sugars, and cinnamon. 1 large egg white, lightly beaten 6 cups sliced peeled fresh peaches 2 tablespoons plus 3/4 cup all-purpose flour, divided 1/2 cup packed brown sugar 1/3 cup sugar 1/4 cup cold butter, cubed Directions On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. I have always loved cooking and trying new recipes, this site is a real adventure!!! Not only have I found some great recipes, but I have made many new friends locally and from around the world. Fit the pastry into the bottom of a 9-inch pie plate.
