RECIPE FOR FRESH PEACH PIE WITH CRUMB TOPPING RECIPES

Steps:

• Preheat oven to 400°F with oven rack in lower third of oven. Fit piecrust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Chill piecrust, uncovered, while preparing the filling. Place a rimmed baking sheet lined with aluminum foil in oven to preheat for 20 minutes.
• Meanwhile, stir together flour, pecans, ½ cup of the brown sugar, 1 teaspoon of the cinnamon and ½ teaspoon of the salt in a medium bowl. Add butter; pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use.
• Toss together peaches, cornstarch, ginger, lemon juice, vanilla, remaining ¾ cup brown sugar, and remaining 1 teaspoon each cinnamon and salt in a large bowl. Let stand at room temperature 5 minutes.
• Sprinkle cornmeal evenly over bottom of chilled piecrust. Top with peach mixture and all its juices from bowl. Crumble the pecan mixture evenly over top. Place pie on preheated baking sheet, and bake at 400°F until liquid is bubbly and thickened and crumble topping is golden brown, 1 hour to 1 hour 15 minutes, shielding pie with aluminum foil after 35 minutes if needed to prevent excess browning.
• Transfer pie to a wire rack to cool completely at room temperature, at least 4 hours. Serve with vanilla ice cream. Cover and store at room temperature for 1 day, or in refrigerator up to 1 week.

Steps:

• Line a shallow pie plate with pie crust and form edge.
• In a bowl combine filling ingredients and pour into pie crust.
• Bake 400* for 12 minutes, then 350* for 30 minutes.
• While pie is baking make crumb topping, in a bowl combine sugar, flour and spices. Cut pads of cold butter into mixture. Using your fingers crumble together, it will be the consistency of brown sugar.
• Add crumb topping to top of pie and bake 400* for 10 minutes to desired color topping.
• Serve warm with vanilla ice cream.