Crunchy Top Peach Pie

[pegkerr]

From The Moosewood Cookbook by Mollie Katzen (since _lindsay_ asked) :

Crunchy Top Peach Pie

1 - 9" unbaked pie crust
1 egg yolk.
Brush crust with yolk. Let stand while you prepare the filling:

4 heaping cups fresh, sliced peaches
2 TB flour
juice from 1 large lemon
1/4 cup honey
1/2 tsp cinnamon
couple dashes of nutmeg

Toss peaches with flour and spices until they're evenly coated. Drizzle over the lemon juice and honey. Mix gently

Let stand while you prepare the topping:

2 cups raw rolled oats
5 TB butter
3 TB honey (melt honey and butter together)
1/2 tsp cinnamon
1/2 cup chopped almonds
1/4 cup flour
1/2 tsp salt

Pour peach filling into crust. Apply oat mixture evenly over peaches, and pat firmly into place. Bake 35-45 minutes, starting at 400 degrees and then turning down to 375 degrees after the first ten minutes. If top browns too quickly, cover the pie with foil. Serve warm or cold. Yield: one 9" pie.

This is really yummy and easy.

Comments

[papersky.livejournal.com]

Round here, peaches do not come in cups, they come in peaches. I can convert the other stuff, but how many peaches is a cup?

This sounds great.

[pegkerr.livejournal.com]

I have a big 8-cup measure, so I just heaped it up halfway full. Honestly can't remember how many I used. Um, five or six maybe?