Crunch Top Peach Pie

Make this crunch top peach pie at the height of the peach season for an amazing experience, with the finest, ripest peaches available. Or you can freeze some of those same fine, ripe peaches, and make this pie year around.

Crunch Top Peach Pie
 
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Recipe type: Dessert
Serves: 8
Prep time:
Cook time:
Total time:
 
Make this crunch top peach pie at the height of the peach season for an amazing experience, with the finest, ripest peaches available. Or you can freeze some of those same fine, ripe peaches, and make this pie year around.
Ingredients
  • ½ cup sugar
  • ¼ cup flour
  • ¼ tsp cinnamon
  • ½ tsp salt
  • 4 cups sliced peaches, fresh peeled
  • 9 inch single pie crust
  • 1 tbsp butter
  • CRUNCH TOPPING:
  • ¾ cup flour
  • ½ cup brown sugar
  • ½ cup butter softened
  • ½ cup chopped walnuts
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine sugar, flour, cinnamon and salt.
  3. Gently stir in peaches to coat and set aside.
  4. Spoon peach mixture into pie crust and dot with butter.
  5. Combine crunch topping and sprinkle over peach mixture.
  6. Bake at 400 degrees for 10 minutes.
  7. Reduce heat to 350 degrees and bake for 45 minutes.

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Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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