PEACH PIE WITH CRUMBLE TOPPING
Steps:
- Preheat the oven to 375°F. Press the piecrust into an ungreased 9-inch pie pan.
- Drain the peaches and place in a large bowl. Sprinkle with the granulated sugar, cornstarch, and lemon juice and stir until fairly well combined. Pour the peaches into the pie pan and spread them out evenly.
- Place the margarine, brown sugar, flour, and cinnamon in a bowl and mix with a fork, mashing together until crumbly. Spoon the mixture evenly over the peaches and bake for 55 to 60 minutes, or until the top is golden brown. Serve warm or at room temperature.
- food trivia
- One of the first recipes for pie dough appears in a cookbook from 1545 called A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe day. The recipe reads, "To make short paest for tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye."
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