Peach Crumble Pie

 


Ingredients

Crust

  • 1
    cup Gold Medal™ all-purpose flour
  • 1/2
    teaspoon salt
  • 1/3
    cup plus 1 tablespoon shortening
  • 2
    to 3 tablespoons cold water

Filling

  • 4
    cups quartered peeled peaches (8 to 10 medium)
  • 1/2
    cup granulated sugar
  • 1/2
    teaspoon ground nutmeg
  • 2
    tablespoons whipping cream
  • 1
    egg

Topping

  • 1/2
    cup Gold Medal™ all-purpose flour
  • 1/4
    cup packed brown sugar
  • 1/4
    teaspoon ground cinnamon
  • 1/4
    teaspoon ground nutmeg
  • 1/4
    cup butter or margarine, softened

Steps

1 In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2 Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling.)

3 Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.

4 Place peaches in pastry-lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.

5 Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.

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