Recipe for Peach Crumb Pie 
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Yield:
1
Ingredients:
Amount Ingredient
1 x basic piecrust recipe well chilled
2 tbl all-purpose flour sifted
1/3 cup sugar or to taste
12 x ripe peaches - (abt 4 lbs) peeled, pitted,
and sliced
2 tbl cold unsalted butter cut into small pieces
2 tsp fresh lemon juice
1 cup Crumb Topping (see recipe)
Instructions:
Instructions: Roll out dough to a 1/8-inch thickness, and line 9-inch pie tin; crimp edges. Chill until firm, about 30 minutes.

Heat oven to 400 degrees. Combine flour and sugar, and toss with nectarines. Fill crust with the peaches; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping.

Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.

Makes one 9-inch pie.

Yield: 1 nine-inch pie

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