Fresh peach crumb pie, that is. Here's a recipe filled with tradition! Norma Haertling, in her New Wells kitchen, really knows how to spoil her family on a hot summer day, by serving this seasonal favorite!
4 cups peeled, sliced peaches
1 cup sugar
1/4 cup flour
2 tablespoons lemon juice
1/2 teaspoon cinnamon
Combine all ingredients in a bowl and mix well. Pour into a 9" unbaked pastry shell.
Cover with a crumb topping made of:
1/2 cup margarine
3/4 cups sifted flour
1/2 cup sugar
Cream until crumbly and spread over the peaches. Bake in a 450 degree oven for 10 minutes, then at 350 degrees for 40 minutes.
Here's Norma's tried and true recipe for pie crust!
3 cups flour
1 teaspoon salt
6 tablespoons water
1 tablespoon vinegar
2/3 cup shortening
Put flour and salt in a mixing bowl In a cup, put the water, vinegar and egg. To the four, add the shortening and mix until crumbly. Add water misture and mix well by hand. Makes 3 crusts. Bake at 350 degrees.
Watch the smiles appear when you serve this taste of summer!