Crumb Topped Peach Pie With Pecan Pastry
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Ground allspice/Ginger||1⁄4 Teaspoon|
|Peeled sliced peaches/Nectarines||6 Cup (96 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
Prepare Pecan Single-Crust Pastry.
On floured surface roll pastry to form 12-inch circle.
Fit pastry into 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Fold under extra pastry.
Do not prick pastry.
For filling: In large mixing bowl stir together sugar, 3 tablespoons flour and the allspice, if desired.
Toss gently until coated with sugar mixture.
Transfer to pie plate.
For topping: In medium mixing bowl combine 1/2 cup flour and the brown sugar.
With pastry blender or fork, cut in margarine until crumbly.
Sprinkle over filling.
Cover edge with foil.
Bake in preheated 375°F convection oven on rack #2 or #3 offset for 25 minutes (or bake in preheated 375°F radiant bake oven 30 minutes).
Bake 18 to 20 minutes more or until topping is golden brown and peaches are tender