Melt butter and stir in brown sugar evenly. Stir in
flour, then allow to rest 5 minutes. Break up into
large crumbs using fingertips.
Set oven @ 350°F/175°C. 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
cold 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 6 wedges.
Place peaches in a bowl and sprinkle with remaining
filling ingredients, toss well to coat and pour into
pie shell. Sprinkle crumbs evenly over filling and bake
about 30-to-40 minutes, until filling is bubbling and
crumbs appear well coloured.
Cool on a rack and serve lukewarm or at room
temperature.
