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Ingredientes
- 1 x no-roll pie shell (see recipe)
- Â Â topping
- 1/2 c. butter
- 1/2 c. light brown sugar
- 1Â 1/4 c. all-purpose flour
- Â Â filling
- 2Â 1/2 lb ripe freestone peaches
- 1/4 c. sugar
- 1 Tbsp. flour
- 1/4 tsp nutmeg
- 1 tsp finely grated lemon zest
Direcciones
- PREPARE AND Chill pie shell. For the crumb topping: Heat butter and stir in brown sugar proportionately. Stir in flour, then allow to rest 5 min. Break up into large crumbs using fingertips. Preheat oven to 350F. Set a rack in the lowest level of the oven. Cut a cross in the blossom end of each peach and plunge them a couple at a time into a pan of boiling water for about 30 seconds. Remove to a bowl of cool water and slip off skins. If peaches are ripe, skins will slip off easily. If not, touch up with a paring knife. Halve and pit peaches, then cut each half in 5 or possibly 6 wedges. Place peaches in a bowl and sprinkle with remaining filling ingredients, toss well to coat and pour into pie shell. Sprinkle crumbs proportionately over filling and bake about 30-to-40 min, till filling is bubbling and crumbs appear well colored. Cold on a rack and serve lukewarm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 10 servings | |
| Calories 202 | |
| Calories from Fat 83 | 41% |
| Total Fat 9.48g | 12% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 69mg | 3% |
| Potassium 35mg | 1% |
| Total Carbs 28.05g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 15.43g | 10% |
| Protein 1.81g | 3% |
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