1 pie crust(uncooked)
7-8 medium sized peaches
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
Crumb Topping:
1 cup sugar
1 cup flour
2 tsp. cinnamon
4 T. butter
Directions:
Preheat oven to 425 degrees F.
Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins.
Halve and pit the peaches, then cut into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
Place peach mixture in a pie pan lined with your pie crust dough.
Mix together crumb topping ingredients. Crumble on top of the pie.
Bake for 1 hour or until crust in golden brown.
Serve and enjoy!
From: Smitten Kitchen
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