I am a pretty good cook and a pretty good baker but I would not consider myself a very good pie maker but I did volunteer to make a pie for a luncheon and this was the result.  It looks pretty good and it smelled even better but, once again, I don’t know how it really turned out or how it tasted since I made it for someone else.  Hopefully it was ok!  The recipe comes from “Love Grows Wild” and was surprisingly easy to make.

pie:

1 refrigerated or frozen pie crust (or homemade if you’re daring or an experienced pie maker, I used frozen)

2/3 cup sugar + 2 tablespoons

1/3 cup flour

1/4 teaspoon cinnamon

6 cups peaches, peeled and sliced which is around 6 – 8 fresh peaches if they are in season or you can use frozen if not just make sure to thaw them completely and drain any juice before using

1 teaspoon lemon juice

crumble:

1 cup flour

1/4 teaspoon salt

1/2 cup brown sugar

1 stick cold unsalted butter, cut into cubes

1/4 cup almonds

1  For the pie:  Place peach slices in a bowl and sprinkle with 2 tablespoons sugar.  Gently stir until peaches are coated with sugar and let sit for 10 – 15 minutes.  While waiting on peaches, make crumble topping.

2  For the crumble:  Add flour and salt to food processor and pulse until combined.  Add brown sugar, butter and almonds and process again until well combined.

3  Drain any juice from peaches and then toss slices with lemon juice.  In a large bowl, combine remaining 2/3 cup sugar, flour and cinnamon.  Add peach slices and stir until evenly coated.

4  Heat oven to 400.  Line pie pan with your choice of pie crust and flute edges.  Spoon peaches into crust and top with crumble.

5  Loosely tent pie with foil and bake for 45 minutes, then remove foil for last 15 minutes.  Cool on wire rack at least 2 hours before serving.