Title: Crunchy-Top Peach Pie
Categories: Pies
Yield: 6 Servings
MMMMM---------------------------CRUST--------------------------------
1 Unbaked pie crust; (9")
1 Egg yolk
MMMMM--------------------------FILLING-------------------------------
4 c Fresh peaches; sliced;
-heaping
2 tb Flour
1 l Lemon; juice of
1/4 c Honey
1/2 ts Cinnamon
2 ds Nutmeg
MMMMM--------------------------TOPPING-------------------------------
2 c Rolled oats
5 tb Butter
3 tb Honey
1/2 ts Cinnamon
1/2 c Almonds; chopped
1/4 c Flour
1/2 ts Salt
Pre-heat oven to 400 F.
Crust:
Brush crust with yolk. Let stand while you prepare the filling.
Filling:
Toss peaches with flour and spices until they're evenly coated.
Drizzle over the lemon juice and honey. Mix gently. Let stand while
you prepare the topping.
Topping:
Melt butter and honey together. Combine topping ingredients and mix
well.
Assembly:
Pour peach filling into crust. Apply oat mixture evenly over peaches,
and pat it firmly into place. Bake 35 to 45 minutes at 400 F, turned
down to 350 F after the first 10 minutes. If the top browns too
quickly, cover the pie with foil. Serve warm or cold.
