Peach Crumble Pie
Filling
1 cup sugar
2 tbsp corn starch
1/2 tsp salt
1/2 cup water
4 cups sliced peaches
1 tbsp orang or lemon juice
Combine sugar, salt and water and blend. Bring to boiling and cook for just one minute. Add peaches and cool. Pour into a 9 inch unbaked pastry shell.
Crumble Topping
6 tbsp sugar
4 tbsp flour
2 tbsp butter
1 tsp grated orange rind
Mix sugar and flour. Cut or rub in the butter. Add rind and sprinkle over peaches.
Bake at 425 for 30-40 minutes
Contributor: Mrs. Robert Atherton, mother of Bob Atherton, Denver Cherry Creek Rotary Club
Filling
1 cup sugar
2 tbsp corn starch
1/2 tsp salt
1/2 cup water
4 cups sliced peaches
1 tbsp orang or lemon juice
Combine sugar, salt and water and blend. Bring to boiling and cook for just one minute. Add peaches and cool. Pour into a 9 inch unbaked pastry shell.
Crumble Topping
6 tbsp sugar
4 tbsp flour
2 tbsp butter
1 tsp grated orange rind
Mix sugar and flour. Cut or rub in the butter. Add rind and sprinkle over peaches.
Bake at 425 for 30-40 minutes
Contributor: Mrs. Robert Atherton, mother of Bob Atherton, Denver Cherry Creek Rotary Club
