by Steve Lindberg
Peach Crumble Pie
5 Cups peaches diced
1 ½ Tbsp lemon juice
1/3 Cup plus 3 Tbsp sugar
2 Tbsp cornstarch
½ tsp vanilla extract
1/16 tsp nutmeg
Combine peaches, lemon juice and 1/3 cup sugar in large bowl, set aside 10 minutes.
In small bowl mix cornstarch, 3 Tbsp sugar and nutmeg.
Sprinkle over fruit and stir in vanilla.
Bake for 30 minutes at 400o
1 Cup Flour
2/3 Cup Sugar
¼ tsp salt
½ Cup almonds
½ cup sweetened flaked coconut
6 Tbsp unsalted butter cut into ¼ inch pieces.
1/8 tsp almond extract
1 Tbsp milk
Combine flour, sugar, salt, almonds and coconut in food processor. Pulse several times to mix.
Scatter the butter over the top and pulse until the mixture resembles small crumbs.
Add the milk with almond extract and process again until crumbs are gravelly.
Refrigerate until ready for use. Makes 3 cups.
Remove pie and reduce oven to 375o Add crumble top and return pies to oven baking for 30 minutes.