RECIPE #4496 - CRUMB-TOPPED PEACH PIE
AMY WATSON / NEWSCHANNEL5 ANCHOR
1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
1 large egg, beaten
1/2 tsp almond extract
6 cups peeled and sliced peaches (or 2 cans, 28-oz each, drained)
1 unbaked deep-dish pie crust
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 cup butter
Preheat oven to 375 degrees.
To make the pie filling:
Mix 1 cup sugar, cornstarch, and salt in a large bowl. Add the egg and almond extract to the sugar mixture; mix together well. Add the peaches and toss gently to coat with the sugar mixture. Arrange the peach slices in the pie crust.
To make the topping:
In a small bowl, combine sugar, brown sugar, and flour in a small bowl. Cut in the butter, until crumbly. Sprinkle the topping over the peaches. Bake at 375 degrees about 30 minutes or until golden brown. Delicious served hot or cold.